What Milk do you Drink and why?

Limited amounts of rice and soy milk. Organic half and half. My kids drink whole milk from a local dairy, not sure if it's organic, but it's really nice. They aren't big fans of milk though.

I used to drink goat's milk, loved it! It reminded me of 2%, guess because of the lower butterfat? Anyway, I found it very refreshing and it never upset my stomach. In fact when I was pregnant with my third child I would have wasted away without goat's milk, that and Triscuits was about what I lived on for around five months.

hollym

I buy Horizon Organic Milk. Best tasting milk I ever had.

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"I Can Do All Things Through Christ Who Strengthens Me"

Philippians 4:13

Grew up drinking Brown Swiss milk on my folks' farm. We'd let the cream rise to the top, then skim it off. It was rich, so I'd add an ice cube to my glass and loved it that way.

A brother farmed Jerseys and his milk was super rich and I didn't care for it. The cream was really orange-ish and the milk was like drinking whipping cream. Just too much for me.

Used to love the neighbor's Holstein milk because it was not so rich; no ice cube needed

Have never had goat's milk.

Right now we buy 2% at the store--DH gets mad if I get whole. Sometimes I get a half gallon of whole to cook with and not to drink.

I like whole milk, but 2% if fine. I don't like skim, a little too waterey tasting.

Here we drink whole milk from the store if the goats and cow aren't in milk. I drink soy or rice milk if I have to have milk. I don't mind the cow's milk but I'll leave the goat's milk to DH.

I drink whole milk - and being in the burbs (being required to BUY milk instead of PRODUCE it) makes me rather resentful.

I have seen way too many studies on milk.

Pasturization (sterilization) kills most of the vitamins and minerals in milk. This includes vitamins A, D, E and calcium as well. It also destroys manganese, so what little calcium is still in there - if any - cannot be absorbed anyway.

Homogenization (breaking and recombining fat cells) is nearly as bad as hydrogenation in vegetable fats, and both destroy lactase - the enzyme (which incidentally about 70% of adults - various species including human - no longer make within their own bodies) required to digest the lactose in milk.

Finally, they re-introduce sythetic versions (in 'fortified' milk, as in 'fortified' flour) which are very hard on the system to digest and assimilate.

Lower fat milks also remove, of course, the fat and cholesterol. Fat is what contains the enzymes (already destroyed by homogenization). Cholesterol is required for brain function and development, muscular function, cellular processes and regeneration, and it is one of the basic repair substances in the human (animal) body.

Sue

We are forced to drink 2% cow's milk from the store because the baby goats drink all the goat's milk. I want a cow. Surely the little darlings can't need more than the goats and a cow can produce.

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Linda


Don't misunderstand, Love is a verb. If you want to be loved, love.

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pasturised jersey milk here. with small kids not worth the risk. taste like ice cream even after i skimm the cream off the top. and the butter yummy. we make sour cream, mozzerella ricota yogurt buttermilk ect. go threw bout a gallon a day for drinkin alone. will keep 7-14 days pasturised and fridge kept cool and containers sanitised between usings

Sadly, we are on the 2% cow's milk from the store :no: until our LaMancha doe comes fresh the end of this month. I never minded store milk until we'd been drinking our fresh goat's milk (Alpine doe). Now 2% tastes thin and watery. I'm looking forward to having smooth, sweet goat's milk to drink again, and to use in pudding, bread, etc.

The main difference I see between cow's and goat's milk is that goat's milk develops a stronger, "goaty" taste after it's been in the fridge for a few days. Not everyone seems to notice it, but I sure do. Since I know that varies from goat to goat, I'm looking forward to trying out the milk from some of our newest does this spring. Of course, I'd rather just drink it very fresh

Currently my goat's are dry but should be producing in the next 2 months.

When the goats are dry (like now) I get cow's milk from the neighborhood farmer which only costs me $1.50 / gallon. Why do I get milk from the farmer rather than the store?

1. I believe raw milk is better for you than the pasturized stuff you get in the store.

2. It's fresher than the milk in the store.

3. I would rather pay the farmer $1.50 / gallon than go to the store and pay the farmer less than that. The middlemen get the most profit of the milk while the farmer is lucky to be breaking even! Besides, the store milk costs more anyways.

It will be nice once the goats are fresh & I can get milk from them. However, my wife is not too keen on the goats milk. However, me, my son, and father-in-law drink as much goat milk as we want.

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Michael W. Smith in North-West Pennsylvania

"Everything happens for a reason."

Wow, I am jealous, I wish I could get a gallon of raw, fresh milk for 1.50 a gallon!

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The 7th Day is still God's Sabbath
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