Whole, 2%, or skim milk

I drink skim milk: even 2% has loads of fat, and you get used to skim after a while.

But to make chocolate milk you can't use Nestle Quik...it won't mix. Must use Hershey's syrup. :yum:

This poll sucks. I drink 1%. Where's that option?
:P

I knew that would come up.

I felt that those who drink 1% were in transition: you have not really committed to skim, but can't quite let go of the 2%. You are wobbling on a milk fence, unsure on which side to fall. Therefore, I have decided not to count you people in my very scientific poll. So there.

Whole milk. Pure midwest.

I'm glad my kids drink it. I don't care for it much anymore. Cheese on the other hand is a weakness, esp sharpe and gormetty cheeses. Yum.

The story goes that when I was a kid, my parents couldn't get me off my baby bottle. In a stroke of mad genius, my mother put Tabasco sauce on the nipple of the bottle. I have never liked drinking milk or eating spicy foods. Even the smell of a glass of milk is enough to make me gag. Yuck.

Dairy is okay, though.

Skim, to eliminate fat calories. But its not the greatest in coffee...need 2% for that. Havent tried whole milk in decades...it would probably make me gag.

I like soy, the kids prefer rice.

Fresh from the teat. :yum:

They sell 1/2% where my parents live, in NC. I don't think I've seen it here.

No option for 1% but that's what I usually get.

Still half and half for coffee, because you only need a little. I need a bunch of milk to make up the white in my coffee, so it evens out.

Tuscan whole milk or GTFO, baby.

Cloud;567208 wrote:

No option for 1% but that's what I usually get.

Still half and half for coffee, because you only need a little. I need a bunch of milk to make up the white in my coffee, so it evens out.

I agree. It's like using real butter on hot-air popcorn...you can use a lot less.

We mostly drink milk straight from Jersey cows, so the cream content is high. Well, when I say straight from the cow, I don't mean we get down on our knees and suck it out ourselves (although that image is quite amusing). My Dad's neighbour has a number of Jersey cows and he keeps us supplied.

The interesting thing I've noted is that the shelf life of the pure untreated milk is so much longer than any treated milk I've ever bought. It keeps for up to two weeks (or more) in a 3 degree fridge.

Almond milk, all the way.

I had no idea so many types of milk existed! :eek:

This poll SUCKS.

Esp if you are Lactose intolerant.

I want goat. This poll sucks!

Goat? Goat you say?

grumble grumble

How about Haggis Milk? Anyone drinkin' that?

Aliantha;567338 wrote:

We mostly drink milk straight from Jersey cows, so the cream content is high. Well, when I say straight from the cow, I don't mean we get down on our knees and suck it out ourselves (although that image is quite amusing). My Dad's neighbour has a number of Jersey cows and he keeps us supplied.

The interesting thing I've noted is that the shelf life of the pure untreated milk is so much longer than any treated milk I've ever bought. It keeps for up to two weeks (or more) in a 3 degree fridge.

In the US, we have this horrible "ultra-pasteurized" milk that scares the crap out of me. It keeps for approximately a month. Yes. A month. The most terrifying thing is that when it starts to go bad, rather than smelling or tasting awful or turning into cheesy chunks like milk ought to, it tastes perfectly normal but develops mucilaginous lumps that float, suspended, mid-milk, until you accidentally encounter one in your mouth. HURL.

The likelihood of this happening before the expiration date is compounded by the way many grocery stores order huge amounts of milk twice a month, for the discount, and simply keep a bunch of it in the back coolers until it's ready. Sometimes, the back coolers aren't quite cool enough. I have run into this at two different stores, which is why I now go to a hippie store and buy the normal pasteurized milk that goes bad in the proper and normal sour way after ten days.

Yuck. I really don't like the taste of pasturised and homogenised milk anymore. There are additives in most of them which give the milk an un-natural flavour.

I'll stick with the real thing. :)

They don't put anything but vitamins A and D in the milk in the US, but the antibiotics and hormones and lack of pasture give the "factory" milk a funny taste that I can't stand. I call it "liquid cancer". The organic stuff is better, but I like milk from pastured cows the best.

i grew up on 2%. my buddy Dan always drank whole. i thought it was like drinking a cup of spit. he thought 2% was like paintbrush water.

by the time we stopped drinking regular milk, I had gone fromr 2% to 1% when i moved in together with jinx.....to skim.....and after the first few times, you adjust....and then the higher fat stuff tastes nasty.

I've gone from 4 sugars packets in a 20 oz coffee with cream to 2, to 1, to one splenda, to cream only, to looking forward to the shitty free coffee they serve at work with 2 mini moos in it.

sigh

Here's some interesting info (from a slightly biased source, but true none the less) about additives in low fat dairy options.

Real milk (non pasturised or homogenised) products contain no additives.

Powdered skim milk, a source of dangerous oxidized cholesterol and neurotoxic amino acids, is added to 1% and 2% milk. Low-fat yogurts and sour creams contain mucopolysaccharide slime to give them body. Pale butter from hay-fed cows contains colorings to make it look like vitamin-rich butter from grass-fed cows. Bioengineered enzymes are used in large-scale cheese production. Many mass produced cheeses contain additives and colorings and imitation cheese products contain vegetable oils.

It's worth reading the whole article if you're interested.

here's another interesting tidbit

calcium hydroxide is used to firm pickles.

I'd drink it like Ali does if I could get it. Straight out of the cow, ala udder. I get regular full cream pasteurised from the supermarket, and always browse through to find the freshest one.

Come on you namby pamby health food worriers. In china they enrich the milk by adding MELAMINE. That's powder used to make PLASTIC.

O wait they stopped that ... but only after babies started dieing from it.

Meanwhile, in Japan, you can buy "white water", I never dared try it but I think it is about half milk and half water.

Tiki;567281 wrote:

Tuscan whole milk or GTFO, baby.

I can't afford it. :haha:

Aliantha;567437 wrote:

Here's some interesting info (from a slightly biased source, but true none the less) about additives in low fat dairy options.

Real milk (non pasturised or homogenised) products contain no additives.



It's worth reading the whole article if you're interested.

At least in Oregon, they don't add milk powder to the lowfat milk. It has to say on the label if they do.

Maybe the milk from wal-mart does though... I've never looked at it. I don't know where they get it. Ew!

It's very easy to find milk from local cows here due to all the dairy co-ops like Dairygold, but almost impossible to find raw milk here because it's illegal to sell it commercially.

If you want to buy raw milk here you have to either work something out with a farmer (one who isn't a dairy farmer) or buy stuff called "Cleopatras Bath Milk" which is untreated and not for sale for human consumption, although I don't know anyone who buys it to bath in. It's very expensive though. Over $7 for half a gallon. I'm glad I don't have to buy it.

2% for the kids and 0% for me.

I could get fresh untreated milk, but I cant stand the change in pasture taste/smells, when we were on the dairy farm I didnt have a lot of choice.

1% definitely! Skim is milked-up water and 2% is too much.

When Pop had his bypass, we (Mom & I) went the whole no fat/low fat trip right along with him. We've been drinking no fat skim for almost ten years now. A few weeks ago I drank a glass of genuine good old all american whole milk at a pal's house. Felt like I was drinking gravy.

I usually have whole milk and semi-skimmed (is that what you guys call 2% milk?) in my fridge. I don't like full fat milk in tea, but I do like it in coffee.


Funnily enough I noticed this percentages thing has started to creep onto our bottles in the supermarket. Was always just full, semi-skimmed and skimmed before. Oh...and sterilised milk. Don't see that about so much these days. My auntie always used to get steri milk. I used to like the way the bottle was a different shape to the pasteurised stuff. Strangely tall and elongated bottles. Very different taste.

I've been drinking skim for about 4 years now, and I like as much as the fatty milk, and if I want chocolate milk, it's...



I'm mostly just a water drinker tho.

I like organic whole milk.......

Any other tastes like water....... Especially today!!!


I havent ever tried it right from a cow though,I hear that delicious!!

My cows ranged, depending on the time of year(what they ate), between 5% and 6.5%.

I saw yesterday that Borden dairy filed for bankruptcy.

Apparently, the US milk industry is falling on hard times as people switch from cereal to eggs for breakfast. And from dairy to soy and almond milk.

My milk consumption has dropped probably 75% in the last decade.