People have pretty much summed it up… sweeter than regular milk. I think we’re past that stage but I enjoyed some while it was available, and not from the bottle. Bottles are for sissys.
Watery, not creamy at all, very sweet, yellowish. Other than the sweetness, it doesn’t have much character. The sweetness is not at all sugary; in my experience it’s unique. If you put some sugar in skim milk you’d have thin, sweet milk, but you still wouldn’t be in the ballpark. I can’t say I liked it very much, but I can’t say it tasted bad either.
I was making pancakes once and had run out of milk, so… my husband kept saying they were the best pancakes I’d ever made, but I couldn’t bring myself to tell him why.
I never tasted it just straight – I’m just not a milk drinker. But sure, I used it in my coffee a few times. 
Well, it’s weird, but it’s not exactly abnormal. Google if you must! 
It is, but not nearly as sweet as breastmilk. It tastes about as much like breastmilk as powdered milk tastes like regular milk, unsurprisingly.
Breastmilk does change taste, and breastfed babies generally go on to have more varied diets than formula fed babies; the theory being that the changing taste of breastmilk attuned those babies to a greater range of food tastes. It can change taste depending on what the mother eats, what time of day it is, and of course how long the baby nurses - the hindmilk is much creamier than the foremilk. This means that a baby who is thirsty gets the water he needs, while a hungry baby gets the calories he needs because he nurses longer.
But more than anything else, it seems, breastmilk is different for full term babies and for preemies. My milk with my son was much like that described here: watery, not as creamy as cow’s milk and, of course, very sweet. It was like melted cheap ice cream.
My milk with my micropreemie daughter, on the other hand, was *creamier *than cow’s milk. It didn’t separate in the fridge for a very long time. When it did, the cream section on top was more than 4X the height of the watery section on the bottom. It was chock full of fats - just what she needed, what most babies got in their last trimester in the womb to build the brain. Oddly, my milk stayed that creamy the whole time I pumped with her - 14 months. That milk was more like a milkshake than melted ice cream!
I have tried my mother’s, expressed for my youngest sister, and I can easily chime in: thin and sweet. I did not like it. It also reportedly has much higher levels of lactose than cow’s milk, for the food-brave but lactose-intolerant.
Maybe this is wierd, but my then-husband and I agreed, it tasted like creamy canteloupe juice!
What did you have for breakfast the day before? 
I’d consider it somewhat unusual for a father NOT to taste it when the opportunity presented itself! Of course, to date I think I have restrained myself from bringing it up at table . . .
Yeah, they broke the mold with my Dad. He also slept in the nude (my mom still does, actually) which meant that he’d have to jump out of bed and answer the fire and rescue radio in the middle of the night in the nude. And then there were the hot Southern Humboldt summers where he’d just walk around all day nude.
Tasted my friends’ back when she was breastfeeding out of curiosity. Tasted like a sweeter version of rice milk.
I wonder if there’s something in there that adults are “wired” not to like. Obviously, it would not be a good thing if we really liked breastmilk as adults - we’d easily overpower the infants and drink it all ourselves! But I wonder if it’s a chemical in there, or just a culturally transmitted taboo that makes us not like it. After all, “like melted ice cream” and “sweet, really sweet!” wouldn’t normally be associated with something we don’t like!
I’ve been playing with some really twisted ideas for a story set around some sort of breast milk cult. Humans are quite odd. We have all sorts of odd behavior around food and around each other. It isn’t much of a stretch, in my mind at least, to think of scenarios where innocent curiosity might be replaced by some much less innocent behavior. A built-in distaste for it in adults would make a lot of sense, and seems just as plausible as an evolutionary adaptation as say producing extra-rich milk after a premature delivery.
Milk producer here
It is very sweet like everyone said and mine had a slight bluish tinge to it. I wasn’t fond of the smell of either. Maybe I’m biased but I’m kind of weirded out by it, but maybe it’s cause I feel like a cow when I hook myself up to the pump to get the milk.
I’ll have to propose the bacon idea to my hubby though!
Here’s the thing I really don’t get about that…speaking as an animal, and not a human with technology, there’s no reason at all for that infant to have survived! In nature, she would have been a miscarriage, not a baby! So how on earth did my body evolve to make special milk for a baby that shouldn’t be there? How did it “know” that she needed more fat? And how early into a pregnancy will the mother’s body make milk if the pregnancy is aborted? No one seems to know, but it fascinates me. Obviously, women with miscarriages at 8 weeks don’t lactate…I was just shy of 24 weeks. So there’s some point in between where pregnancy goes on long enough (followed by stimulation by a pump, that’s gotta be important) to produce milk, and it’s *months *before natural viability of the fetus!
I swear, I’m not a believer in intelligent design, and none of the creationists’ scientific “gotchas” has swayed me a bit, but the fact that I could produce milk for what should have been a dead baby, or that some adoptive parents can breastfeed…that almost moves me. Almost.
[/hijack]
Your body was probably just excreting the fat as waste. The fat had already been manufactured for in utero feeding before you delivered, and because it wasn’t normal, subcutaneous body fat, your body had to dump it and the best way to dump it was through lactation. It still would have happened if the baby hadn’t lived.
That’s my totally amateur, medically ignorant WAG anyway.
For 14 months?! :eek:
ETA: And no, if you don’t stimulate the nipple, breastmilk will dry up in about 2 weeks. It’s not like there was an enormous clot o’ fat waiting there at the placental membrane that traveled up to my boobs.
The fat was there initially. When the delivery happened, your body was already manufacturing the the exact amount of fat needed for that stage of development and started dumping after the delivery. Manipulation of the nipples then sent sufficient hormonal signals for your body to keep manufacturing fat at the same rate as if it were still at that same stage of pregnancy. You said yourself it kept happening well after your baby no longer needed that level of milkfat, so it had nothing to do with what the baby needed and everything to do with what was happening in your body hormonally.
I bet I’m pretty close, but even if I’m not, the explanation is something equally as mundane. Your body was already equipped to fed a baby at that precise stage of devlopment. All it did was externalize some of the food.
I did at every opportunity, but none of the men I’ve talked to about it have. It was a real turn on for me and my wife and when I tell guys how great it was almost all of them regret not trying it (I’m talking about getting it direct from the breast, of course).
It’s thin and sweet. Nothing to write home about. It’s how you get it that makes it so good. Too many guys are squeamish about stuff like this and they miss out. The number of guys I know who didn’t have sex with their wives when they were pregnant is in the double digits.
A cousin of Mrs. Homie’s sprinkled a few drops of hers (from a bottle, not directly from the source) onto my wrist and I licked it up. While Mrs. Homie was grossed out of existance at the very thought, I offered my commentary to the audience: like a vanilla milkshake that’s been allowed to turn room temperature, only not as thick.
YMMV
Funny, everyone says it’s not creamy. Mine was plenty creamy. Not the foremilk, mind you. The foremilk was thin, bluish, and very sweet. I didn’t like it. But when well mixed with hindmilk… it was pretty decent stuff, actually. My hindmilk tasted similar to half-and-half. The mixed version was sweeter, but not remarkably sweeter than cow’s milk. Also, the mixed foremilk/hindmilk version was never particularly distinguishable in color from the cow’s milk sitting next to it in the fridge.
Wait, I just noticed that WhyNot pointed out her’s was creamy. OK, I don’t feel so unusual now!