Q&A for How to Store Milk

Not necessarily, but milk should be stored in the fridge in a sealed container. Do not leave milk at room temperature for two hours or more.

Do not store without a cover of some sort, as it can allow contaminants an easy way into your milk. Keeping the cap on will help to keep your milk uncontaminated. If you don't have a cap for some reason, cover with kitchen plastic wrap and wrap a rubber band around it to keep in place, to provide a barrier between the milk and bacteria that might get into it.

Store it in the coldest part of the refrigerator. It is best if consumed within one week of opening.

The same as anywhere else in the world - about 4 degrees Celsius (but whatever temperature your refrigerator is at should be fine).

It is better to refrigerate the milk after boiling/pasteruizing. Use the refrigerated leftover milk within 1-2 days.

As long as the container is properly sealed, it can be stored any way you can fit it.

Mawa can be stored in the deep freezer for a week to a fortnight without losing its taste and quality.

Simply pour it into the bottle. There is no need to heat it first (unless you are a dairy farmer and have not yet pasteurized the milk).

After you pour your milk, wipe down the carton. If you drip milk on the carton and don’t clean it up, you will get milk rings.

No, you cannot. Instead, stick to freezing the milk or pressure canning it.