In Singapore during the 1960’s, drinking milk meant reconstituting white powdery dried milk that came in a large can. The powder needed to be dissolved in hot water, and no matter how vigorously it’s stirred, the result was always slightly gritty with a rather bland taste. “Fresh” milk, which came in a triangular pyramid-shaped paper carton, was expensive and only available in the few exclusive supermarkets. I remember its taste was closer to what we now get in an UHT milk rather than the fresher taste of U.S. milk. It was considered a luxury and we would indulge only occasionally.
By Kian Lam Kho