My grandparents lived in PEI, and we would visit them in the summer. They lived at least an hour from the nearest decently sized grocery store, although there were smaller groceries closer to them. This wasn’t unusual at that time, or indeed today; a lot of the Island is still rural.
Whenever my grandparents would go in to town, they would buy a lot of bags of milk (especially if the grandchildren were coming to visit ) among other things. These would all go into the ubiquitous deep freeze, to come out when needed. The bags packed very well among all the other items in the freezer.
And, they were cool to we American kids, just like the cereal boxes being printed half in French.
That’s correct. Originally, though, there was no reduced fat milk. Homogenized meant it was processed to not separate, like raw milk will tend to do (“raw in sense not processed”). All of the dissimilar fats have been removed to be sold as other types of milk products (cream, and so on). So what remains is homogenous. Low-fat milk didn’t necessarily come about because of health concerns, but rather the milkfat was removed to make more products neededing milkfat.
So the progression makes sense: homogenous milk, homo milk, 2% and skim (and there’s 0.5% in there). What’s always homo milk will always be known as homo milk, even if the others strictly speaking are homogenized.
I think the Canadians use whole milk to describe what I’m calling raw milk.
As for homo, I’ll reiterate that I never knew this as a Canadian thing; I grew up with it in Michigan.
THAT is what I was remembering! Boxed milk was on the shelf, bags-I don’t believe I heard about the storage conditions for them. Had the bags confused with the boxes.
) among other things. These would all go into the ubiquitous deep freeze, to come out when needed. The bags packed very well among all the other items in the freezer.