Whole UHT milk

No. Store an unopened carton in a cool, dry cupboard, away from sunlight; UHT treatment makes it shelf-stable until opened. Once opened, refrigerate it.

Keep it refrigerated and use it within about three days. Close the carton between pours, and don’t leave milk sitting out for long.

Yes, but freezing can make it separate or turn grainy when thawed. Freeze it in a container with room for expansion, thaw it in the fridge, then shake it well before using.

Yes. Warm it gently to about 60–65 °C, then froth it; boiling makes the foam less pleasant and can give the milk a cooked taste. Whole milk makes a creamy latte or cappuccino.

Yes: use it like fresh whole milk in béchamel, custard, pancakes, cakes and mashed potatoes. For a sauce with lemon or another acidic ingredient, stir the milk in gently over low heat to reduce the chance of curdling.

Whole pasteurised milk is the closest swap in recipes, with 62 kcal and 3.39 g fat per 100 g, compared with 63 kcal and 3.6 g fat in whole UHT milk. Partially skimmed UHT milk also works, but makes drinks and sauces less creamy.