Milk

anything less than 2% is just colored water.  also, gtfo with those fake milks.

multiple voting should be possible here. I voted "whole" but could also have given my vote to "almond", "goat" or "other" (sheep, camel, buffalo, strawberry, banana or hazelnut)

The Dark Elf wrote: One percent. Because after my heart attack, the doctor said I should use skim milk. But I just can't bring myself to drink that white water stuff.

I prefer the alternative brand "Schmilk". Has all the ingredients of milk but with none of the taste!

Voted for skim as that is what we use and drink at home (its all the wife will drink or use).  However, my brother in law is a grade A dairy farmer in the states (hardest damn working person I have ever known, not a corporate farmer, still family owned and run) and now and then he will scoop a gallon or so of milk from the tank when he has to test and/or check the quality of the milk.   After a few checks before it gets picked up by the trucks to go to the companies who pasteurize or do whatever they do to it for markets and if I am up there at the time, we get to drink it (not warm of course).  It is thick and rich and awesome.  By the way, the barn cats love the hell out of that stuff when he puts some down for them, funny to watch .

Dean wrote: Finnforest wrote: I should point out, I'm not talking about just a bit of milk to add to Coffee, I'm talking about milk to DRINK with cereal, cookies, or whatever.  So at least a nice tall  glass per day.  I never drink raw milk. I am of the generation of UK children who were given free milk at school every morning and the experience put me off milk as a drink for life. Since they did not have refrigerators large enough to store that much milk it was served at a sickly warm temperature regardless of the weather outside (in winter it was put on the radiators to warm it up) - to this today the smell of warm milk just turns my stomach. For me milk is just an ingredient on route to becoming something more palatable and pleasurable.

I switched to almond milk years ago, after finding soy milk too gritty. Now, after getting used to the substitute, I can't go back to dairy milk because it tastes spoiled to me--I can taste what it's going to be like when it goes sour even when it's fresh. I never drink it anyway--I only use it for tea/coffee or cereal.

I prefer the taste of whole milk but my wife usually buys 1% for the house.....so-called health reasons.

Dean wrote: Finnforest wrote: I should point out, I'm not talking about just a bit of milk to add to Coffee, I'm talking about milk to DRINK with cereal, cookies, or whatever.  So at least a nice tall  glass per day.  I never drink raw milk. I am of the generation of UK children who were given free milk at school every morning and the experience put me off milk as a drink for life. Since they did not have refrigerators large enough to store that much milk it was served at a sickly warm temperature regardless of the weather outside (in winter it was put on the radiators to warm it up) - to this today the smell of warm milk just turns my stomach. For me milk is just an ingredient on route to becoming something more palatable and pleasurable.

ClemofNazareth wrote: Other.   Don't really drink milk much except with the occasional bowl of cereal or oatmeal, but do loves me some cheese.  Cheddar, Brie, Swiss, Bleu, Cottage, feta, Edam, Colby, Munster ... pretty much any coagulated milk that doesn't make me sick.