Fluff time: choose your choice of milk, and why did you choose it over the others?

2% plain dairy milk

Soy, hazelut, almond milk. Hate the smell, lactose and taste of the regular milk. After all milk is no longer necessary for a human adult.

2% if I can find it. These days I get it fresh off the teat. 2% is a compromise. I prefer whole milk.

2%. Has a little fat so the coffee is not gray like it is with 1% or no fat. Not so creamy like whole milk. To drink, 2% because that’s what I’m used to.

Also, 1% or no fat goes bad way quicker than 2%.

For me to have on my cereal is oatmilk. The boy likes 2%. I buy liters of goat milk for making soap.

@Espiritus_Corvus I’m curious – Do different teats produce different kinds of milk? Is there one for skim, one for whole, etc.?

Usually 1%, occasionally 2% that’s not available. In a pinch I’ll drink non-fat but only if low-fat isn’t available.

I’ve tried almond “milk” but don’t like it except as a coffee creamer.

I never drink chocolate or other flavored milk. Too sweet.

No milk. Cream in my coffee.

For years now, the only milk in my apartment is instant nonfat dry milk.

Granted, once reconstituted it tends to have a persistent artificial, slightly powdery taste to it that can be off putting. However, as my Mother discovered over 30 years ago, adding a splash of vanilla (imitation works as well as the real stuff, and is significantly cheaper) to the water before adding the milk powder eliminates the artificial taste.

I don’t drink milk. Never did even as a child. It has a funny texture.

I always liked the Strawberry milk as a kid, until this last diet and my Wife insisted I drink strawberry Kieffer! Ewww Can’t do that stuff.

Unsweetened almond milk. Got off cow’s milk because of the sugar content.

I buy the unsweetened almond/coconut blend. Why? Because I like it best on my oatmeal.

I always drink “non-fat” because it has less fat, less cholesterol and more protein that milk with higher percentages of fat.

@ZEPHYRA After all milk is no longer necessary for a human adult.
There are many things consumed by humans that humans don’t need, but we eat them anyhow….just saying.

@sahID Granted, once reconstituted it tends to have a persistent artificial, slightly powdery taste to it that can be off putting. However, as my Mother discovered over 30 years ago, adding a splash of vanilla (imitation works as well as the real stuff, and is significantly cheaper) to the water before adding the milk powder eliminates the artificial taste.
Once you add the vanilla and make it palatable how long does it keep unrefrigerated?

@jca Also, 1% or no fat goes bad way quicker than 2%
Ummm….I found the less fat the longer the milk kept, especially if not refrigerated.

2% plain dairy. Mostly, it goes into coffee and tea. If I’m drinking it straight (which I do less and less) or putting it in cereal, I usually cut it with water.

Honestly, I don’t understand why anyone buys 1% or skim milk. It’s virtually the same price as 2% milk, so adding water to 2% can achieve the same fat content for half the price, while still being creamier than the more expensive alternative. It’s a no-brainer.

I do whole, raw, cream, or half and half depending on the opportunity, but I don’t drink more than a ½ gallon a week and often far less. I love half and half or cream with cereal, but I hardly ever eat cereal.

Satanic goat milk. I make Devil Cheese widdat sheet.

Just not Milk of Magnesia.

3% white.

Soy milk.
Tastes good, mixes well with protein powder, goes through the system easier than dairy.

For taste and that feeling of being full.

2%.
Oh, I love a cold glass of milk.
Or if I can’t sleep, or upset stomach, boiling water for ⅔ of mug, ⅓ of milk, sweeten to taste, add 1–2 teaspoons of vanilla extract = Caimbrick Tea.
Works every time. (Thanks, Mom ~yours always tasted best. xoxo)

Soymilk (or, more accurately, soy juice; soybeans don’t have nipples).

Federal standards allow cow’s milk to contain feces. Milk is pasteurized for 15 seconds at 162 degree Farenheit; to sanitize water, one is told to boil it (212 degrees F) for several minutes. Cow’s milk is also loaded with somatic cells, a.k.a. pus and blood.

Regular whole milk. None of that overly sweet strawberry or chocolate crap.

And a small amount of half and half for coffee.

@Symbeline Satanic goat milk.
Where does one find “Satanic goats”, or are they created by some Black Mass?

@Love_my_doggie Federal standards allow cow’s milk to contain feces. Milk is pasteurized for 15 seconds at 162 degree Farenheit; to sanitize water, one is told to boil it (212 degrees F) for several minutes. Cow’s milk is also loaded with somatic cells, a.k.a. pus and blood.
Well…….since you put it that way…...I will chill it a little better before I drink it or pretend to be drunk so I don’t think of that. ~~

Moo-Moo milk

@Hypocrisy_Central I don’t really know because I always keep mine in the fridge. However, I would assume that it would begin to turn sour in a matter of days, depending on the ambient temperature around it.

In the fridge, the taste begins to change after about a week & a half, then by two weeks it has turned seriously sour & is beginning to form large, odoriferous curds.

@Hypocrisy_Central I get those bad boys at Home Depot.

^ You are cool but sometimes woman, you scare me. ~~~