We’ve recently gone all soy milk in our house. I’m just wondering what the breakdown is for different kinds of milk. So what do you use at your house? (choose all that apply)
Cow’s milk. Soy and rice milk is vile, IMO. And my brother was allergic to cow’s milk when he was an infant and child, though he eventually grew out of it, and I remember goat’s milk as smelling nasty, though it could be because the nannies were kept with the billies at the goat dairy where we bought the milk.
Milk allergy runs in the family. My daughter was allergic to cow AND goat milk until she was a preschooler. Fortunately, she wasn’t allergic to my milk, but I had to feed her soy formula from the time I weaned her until she outgrew the allergy.
Someone I dated got me hooked on vanilla flavored soy milk. She also got me to switch from 3.25% cow’s milk to 2% - it’s healthier, see. I’ve tried goat’s milk and almond milk and didn’t like either. Haven’t tried rice milk; maybe I should.
Wishing I had some milk around the house right about now.
Lynn: I won’t actually DRINK any type of milk–I think it’s all vile. But I’ll put milk in things (coffee, recipes, etc).
We buy cow’s milk. Rice milk is the greatest taste on earth for me, with no intestinal troubles afterward on top of that, but it’s too expensive for me to buy regularly. I used to buy soya milk to ward off said intestinal problems but dislike the taste of plain or flavored ones.
Most of the milk in our house is of the bovine ilk (semi-skimmed, 2%), but I have had phases where I felt slightly sick after drinking milk, and then vanilla soy and rice took over.
Cow’s milk. I can’t stand the taste of it, but go through maybe a liter or so a month because I need it for cooking.
Mostly low fat cow’s milk. My breakfast is milk and protein powder. Once in a while I have a carton of chai latte soy milk. There used to be a great cappuccino flavored soy milk but it disappeared.
Non-fat cow’s milk most of the time. For certain recipes, I’ll buy full fat or half-and-half, but we’re so accustomed to skimmed milk, we don’t like the taste of the fattier milk on our cereal.
I like skim milk, and I use it for coffee, cereal, and recipes. BUT, I also occasionally buy soy milk, as a treat. I love the taste, it’s like a dessert for me! I can drink that straight out much more easier than cow milk.
The only times I’ve used whole milk in my adulthood are when there is no skim or partially skim milk, or when, even though both options are available, I’ll use the whole if I know the skim was bought for someone specifically, who was not me.
We buy cow’s milk. Usually, I get the 2% kind. Occasionally, if I have a special recipe, I’ll get whole milk. But normally, we have 2% in the house, as well as a small container of Half and Half (for my coffee).
Cow milk, whole or 2% for cooking and his cereal. Lactose-free cow milk, vanilla soy, or almond for my cereal, yogurt-making, and drinking.
I voted “other” because I have lactose-free semi-skimmed milk. The ‘lactose free’ bit is really important for me. However, the milk is great because it tastes just like ordinary cow’s milk and behaves in the way when you cook with it, just has nothing in it that upsets my skin and makes me hurl.
As an infant, I was allergic to my Mother’s milk! I was an infant covered with hives and rash. I outgrew it and am now a devoted milk addict, drinking upwards of two gallons a week, all on my own. My friends call me the Dairy Queen in that if I ever became lactose intolerant, I would have little reason to live and should be euthanized.
I physically crave it and it is my beverage of choice. Having gained some weight, I have trained myself to move away from Whole, Raw milk and can now get by with some 1%, if it is organic. I think Horizon’s product is brilliant; their 2% tastes as good as whole milk.
And I have been known to drink whole cream. I love dairy that much…
Cow milk. Soy milk is the work of the Devil, and I mean that in the bad sense.
1.5% fat, low-lactose UHT-processed cow milk. Hmm, according to Wiki you guys on that side of the Pond don’t use much UHT milk. Works great for me, no need to worry about the best before -dates.
2% cow’s milk for most things, with occasional goat milk for corn bread and such. I’d prefer to use rice milk, but it’s too expensive for me. $2/gallon for cow compared to $3+/quart for rice.
I can’t really stand cow’s milk, too phlegmy. I love almond milk, but only Almond Breeze. Other brands tend to taste very flowery, I’ve found.
I use a lot of powdered milk. I don’t drink milk, but I use a lot when I’m cooking. Powdered milk is easier for me to buy and lasts longer.
I’m…trying not to assume about why these two points are connected, but…I can’t help it. :eek:
Anyway…2% cow’s milk. Non-milk ‘milk’, I simply wouldn’t bother with in any context other than drinking, and drinking…I just don’t drink milky-type drinks often enough to get anything special.
I’d try goat’s milk if it were offered, but I’ve never seen it to purchase.