yo poplars... came across this thread cause i was seeing what people were doing for bhang around here... anyways to answer your question, yes you can cook milk for a long time and it will not go bad... just make sure the temp stays above 140 while cooking, but dont overheat it... the thing i have always wanted to try was to make a bhang/dulce de leche style fusion thing, because i make dulce de leche fairly often and it is easy. it also seems as though it would go hand in hand with the spices that are traditional of bhang. here is a recipe of dulce de leche,
http://www.cookingforengineers.com/recipe/255/Dulce-de-Leche
and i typically follow the one where you just double boil the can of condensed sweetened milk. when my grow is finished i think i just figured out exactly where all my hash is going, im going to make dulce de leche, or bhang in that manner... i think if you were to make the bhang very thick, like in the dulce de leche it would give it a very long shelf life, and you could also thin it with a bit of milk to make it like bhang thandai, which is the bhang drink.
either way, get at me about this in irc, and i am definitely doing something like this when i crop up in a couple weeks...
