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View Poll Results: Which milk?
Whole milk 8 26.67%
2% 5 16.67%
Skim 12 40.00%
Milk sucks 5 16.67%
Voters: 30. You may not vote on this poll

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Old 05-20-2009, 07:09 PM   #16
Shawnee123
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I had no idea so many types of milk existed!

This poll SUCKS.
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Old 05-20-2009, 07:17 PM   #17
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Esp if you are Lactose intolerant.
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Old 05-20-2009, 07:20 PM   #18
Griff
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I want goat. This poll sucks!
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Old 05-20-2009, 07:21 PM   #19
Shawnee123
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Goat? Goat you say?

grumble grumble

How about Haggis Milk? Anyone drinkin' that?
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Old 05-20-2009, 08:29 PM   #20
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Quote:
Originally Posted by Aliantha View Post
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.
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Old 05-20-2009, 08:34 PM   #21
Aliantha
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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.
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Old 05-20-2009, 08:50 PM   #22
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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.
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Old 05-20-2009, 08:59 PM   #23
lumberjim
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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
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Old 05-20-2009, 10:03 PM   #24
Aliantha
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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.

Quote:
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.
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Old 05-20-2009, 10:21 PM   #25
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here's another interesting tidbit
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Old 05-20-2009, 10:36 PM   #26
Aliantha
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calcium hydroxide is used to firm pickles.
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Old 05-21-2009, 12:31 AM   #27
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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.
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Old 05-21-2009, 02:29 AM   #28
xoxoxoBruce
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Quote:
Originally Posted by Tiki View Post
Tuscan whole milk or GTFO, baby.
I can't afford it.
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Old 05-21-2009, 12:04 PM   #29
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Originally Posted by Aliantha View Post
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.
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Old 05-21-2009, 06:32 PM   #30
Aliantha
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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.
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