How was milk kept fresh before fridges?

Before the invention of refrigerators, people used various methods to keep milk fresh. Here are some of the common techniques:

1. Cooling: Milk was often stored in cool places like cellars, underground springs, or wells, where the temperature was naturally cooler than the ambient air. This helped slow down bacterial growth and extend the shelf life of the milk.

2. Refrigeration: Before the widespread availability of electric refrigeration, people used iceboxes or ice chests to keep milk cold. These devices were insulated containers in which blocks of ice were placed to lower the temperature inside and preserve the milk.

3. Boiling: Boiling milk was a common practice, as it kills most harmful bacteria and extends its shelf life. Once boiled, the milk could be stored at room temperature for a longer period without spoiling.

4. Fermentation: Some cultures practiced fermenting milk to produce products like yogurt, buttermilk, and kefir. Fermentation introduces beneficial bacteria that give these products a tangy flavor and make them more resistant to spoilage.

5. Acidification: Adding acids like lemon juice or vinegar to milk can lower its pH level and inhibit bacterial growth. This technique was sometimes used to preserve milk for a few days.

6. Preservatives: Certain natural preservatives like salt or sugar could be added to milk to slow down spoilage. This was particularly useful in warmer climates where refrigeration was less accessible.

7. Underground storage: In some rural areas, people would bury milk in the ground to keep it cool. The soil acted as a natural insulator, maintaining a consistent temperature below the ground.

8. Ceramic containers: Some cultures used glazed ceramic containers to store milk, as the non-porous surface prevented bacteria from entering the milk and spoiling it.

9. Souring: In certain cases, people deliberately allowed milk to sour, as sour milk can be used in various culinary preparations like baking or making cheese.

It is important to note that these methods only extended the shelf life of milk to some degree and did not provide the same level of preservation as modern refrigeration. Regular consumption and proper hygiene were crucial to ensure milk remained safe for consumption.