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holeinthesky
Joined: 14 Mar 2006
Location: Sadang.
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 Posted: Mon May 01, 2006 4:59 am Post subject: why won't my milk freeze? |
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Whats going on? I buy this Korean milk a lot, but this is the first time I tried freezing it.
((I hadn't noticed that the expiry date was so soon and I had far too much...I remember my Mum putting milk in the freezer when we lived on a farm and it was hard to get into town a lot. Actually its fine to freeze...but anyway the point is....))
I've had this milk in the freezer for 3 days and have checked it everyday and its still not frozen!! wtf? I've adjusted the temperature level and anyway~ everything else is perfectly frozen (chicken pieces, ice, ���� etc...) My freezer is COLD!
The brand name is MBP ������� with the green packaging. Can anyone explain this? Has it got soju or anti-freeze in it?
Im becoming a little obsessive about my freezer situation and got up in the middle of the night to check it lol.... |
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canuckistan
Mod Team
Joined: 17 Jun 2003
Location: Training future GS competitors.....
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| Posted: Mon May 01, 2006 7:00 am Post subject: |
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Bud.....there's too much booze in it!!! 
Perhaps your freezer isn't going full blast....or there's a high fat content in it that leaves it mushy when frozen. |
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Qinella
Joined: 25 Feb 2005
Location: the crib
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| Posted: Mon May 01, 2006 9:51 am Post subject: |
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Thank you for posting this! I finally have an answer to my dilemma.
You see, every bottle of vodka I buy ends up freezing rock-solid within a day. In need of dependable, alcohlic advice, I made a post here about it, and some folk suggested there must be a sneaky bandit siphoning and supplanting with water.
And here it is. Obviously, there is a fairy trading freeze properties of milk with nonfreeze properties of vodka. Why does the fairy do this? �׳�. Ku nyang, my friend. |
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huck
Joined: 19 Jan 2003
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| Posted: Mon May 01, 2006 10:27 am Post subject: |
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| My milk froze all the time in my refrigerator last year....However, I wasn't trying to freeze it. |
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cruisemonkey
Joined: 04 Jul 2005
Location: Hopefully, the same place as my luggage.
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| Posted: Mon May 01, 2006 11:34 am Post subject: |
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It won't freeze because it's not actually milk.
MBP is an acronym for milk-based peptide. |
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Down-Under
Joined: 24 Jan 2006
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VanIslander
Joined: 18 Aug 2003
Location: Geoje, Hadong, Tongyeong,... now in a small coastal island town outside Gyeongsangnamdo!
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| Posted: Mon May 01, 2006 3:28 pm Post subject: |
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I put a couple of tomatoes on a kitchen window sill and THREE MONTHS LATER they still appeared and felt the same: red and firm and fresh looking. 
I threw them out and haven't purchased tomatoes in Korea since.
Beware of the milk! Frankenfood. |
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yodanole
Joined: 02 Mar 2003
Location: La Florida
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| Posted: Tue May 02, 2006 11:34 pm Post subject: Korean refrigerators |
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| I don't know. My milk freezes just fine, unfortunately it's in the vegetable crisper when it does that. |
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desultude
Joined: 15 Jan 2003
Location: Dangling my toes in the Persian Gulf
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| Posted: Wed May 03, 2006 12:15 am Post subject: |
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| VanIslander wrote: |
I put a couple of tomatoes on a kitchen window sill and THREE MONTHS LATER they still appeared and felt the same: red and firm and fresh looking.
I threw them out and haven't purchased tomatoes in Korea since.
Beware of the milk! Frankenfood. |
My tomatoes go bad after a few days- but I buy the expensive ones- big, fat and round. The square boxy tomatoes are engineered to be picked by machines. This was developed at UC Berkeley in the 70's due to the farmworkers union strikes. That what the good research money goes to. 
As for milk, I use it mainly to make yoghurt, and I find that the yoghurt I make here is much better than that in the States. I think this is due to the fat content- and that it isn't super-pastuerized (which kills all of the good bacteria necessary for yoghurt).
I buy a lot of my produce from the local market, and it is fresh and flavorful. Until I came here, I had forgotten what a great carrot can taste like.
The stuff in and from the U.S. is the frankenfood- and to the degree that it is used here, they learned it from the U.S. |
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