Type of milk you drink regularily

[badger]

wow, GLC, you're my hero! I would LOVE to take the plunge like you and get into a life more sustainable. My boyfriend and I often talk of having a plot of land and trying to live off it as much as we can.

Have you ever thought of making kefir with your milk? you can buy the grains, and have a constant supply of kefir that would be so amazingly healthy! I wish I lived near you so I can buy some milk off you and do that myself (or at the very least yogurt, I have a yogurt maker and use it regularly).



This thread actually inspired me to look into calcium supplements because as good as my vitamins are, it doesn't contain calcium or magnesium (hello, can anyone say "buy extra supplements, cha-ching"?)

I don't drink enough milk/soy or eat enough brocolli or molasses that I figured I should take some calcium supplements.

[bambu101]

I grew up on a dairy farm, and we drank raw, unpasteurized, unhomogenized milk for years. The milk would form a layer of cream on top, and you'd have to shake it up to mix it in with the rest of the milk. If one of my brothers accidentally left it sitting out on the counter all morning, it would not spoil.

I now drink 1% most of the time, and buy local milk from Jersey cows, which is much richer than Holstein milk. Skim Jersey milk is equivalent in taste and creaminess to 1 or 2% Holstein milk.

That's our milk lesson for today

[Atlas]

I don't drink any 'milk' straight up unless it's chocolate flavored. Mostly I drink soy milk, especially Organic Valley brand because I can look up what farm the beans came from. Sometimes I'll get almond milk if it's on sale.

[VeloVT]

Well, if it were up to me, I would keep skim milk in the fridge, and if it were up to my boyfriend, we'd keep 2% in the fridge, so we split the difference and buy 1%. Like many others, I rarely drink it by itself (although I will occasionally if I need a snack shortly before exercising), but I would say I probably consume 1-2 cups per day through adding it to tea, cereal, etc.

Although I don't keep it in the house, I love whole milk in coffee and it's usually my additive of choice at coffee shops if available. It softens the bitterness as much as half & half without the guilt factor.

[skhill]

It's whole milk, organic, plain pasteurized for me. But I rarely drink it straight-- it's on my cereal, in cooking, coffee, etc. If I could find a reasonably convenient (even if not legal) source for unpasteurized milk, I think I'd try it for a while.

Just a weird side-note, I dropped nearly 5 lbs in the first two weeks after switching from 2% to whole milk. Maybe it's coincidence, but I don't think so. Maybe I running too big a calorie (or fat) deficit on 2%, who knows?

[badger]

there's a farm about an hour away from Vancouver that lets you buy shares of a cow or a goat. I'd love to, but with me by myself I doubt I'll be able to consume a quart of goat's milk every week for $7/week. If my boyfriend were with me and he was into it, too, then I suppose it would make sense. They also sell organic raw butter and free range eggs.

[BleeckerSt_Girl]

I've gotten into making and drinking my own kefir, and I just love it!
I start with organic 2% milk, heat it to simmer, then cool to room temp, add the kefir enzyme powder, and let sit for about 24 hours. It's rather like yogurt you can pour, but to me is less sour tasting than yogurt.

Supposedly it's very nutritious. So yummy, I love it over my granola instead of milk, or poured over berries and fruit especially. It's refreshing and tangy to drink a cold glass- lots of calcium and easier to digest than plain milk- I read that it has less lactose or something. I don't have a lactose problem though- just love how kefir tastes.
I used to buy commercial bottles of kefir from the supermarket, but when they ran out i tried making my own with the powder- and found it to taste WAY better than the pre-made stuff. Doesn't take much effort. When made, I put it in the fridge in a half-gallon canning Ball jar with screw top.