OP, what was it you did not like about the gossnerfarms milk? As long as it is chilled I think it taste just fine, choco is better however. Living in Utah (were Gossner is from) I stock a few cases in my pantry and storage. I also stock a case or so of the silk vanilla soy milk in the quart sized cartons. this stuff is nice since it does not require chilling till opened, but chilling prior to use makes it taste better. My daughter loves it with her cereal.

I assume its gossner farms UHT milk you are refurring to in your first post?

FYI, just tried the Backpackers Pantry powdered whole milk and that is indeed what it is. Clumps a little when you stir just like Milkman did. Really good stuff. Expiration date is 2011 so its good for at least 2-3 years.

I used to empty the one quart envelopes of milkman into a 1 liter plastic bottle, add enough water to fill it 7/8ths full, then shake it like a bad little monkey until the foam locked the liquid up. I'd let it sit to reduce the foam and shake it again, repeating this process until I was satisfied it was as fully mixed as I could get it. Ice cold, it tasted just like fresh milk to me at the time.

Stupid question here. Having never used instant milk, does it have the same nutrition as regular milk?

Now this milk jug shaking reminded me of something I think I read several years ago in a book perhaps called "The New Way of the Wilderness", by Cal Rutstrum. He described just this very process with one very important twist--he tossed in a clean short length of light chain to enhance the agitation. He claimed excellent results using this method.

From what I could determine, yes, instant milk is nutritionally about the same as fresh milk, fat content notwithstanding.

Hmm, the chain idea makes me think of the little marble in a spray paint can. Don't know if that'd help with knocking the foam down, though.

in one of the 1950's camping books they suggested using a cocktail shaker and a bit of light chain to mix pancake batter.
sounds ok but now you have a gunky bit of chain to deal with---

Deep fry it: RDA of iron, if nothing else

My teeth are good, but not good enough to chew on iron chain, deep fried or not.

BTW, I use that method to make flour slurry for gravy. A pint mason jar with a tight lid filled 1/2 full of water/milk and flour makes a nice emulsion and no lumps.

I do that with jars as mixers but I don't bother with any chain. I find if you shake them the long way, top to bottom, they mix well.
Sometimes right upside down and a few good shakes to get anything sticking to the bottom of the jar to mix in.

I also found for dry ingredients they mix well by turning them upside down and upright again a few times. Usually only three or four times.