Whole Foods brand 1% organic milk. Recently transitioned from skim, which was tasting too watery to me for some reason.
One of my little brothers is on the soy juice, and my parents are on skim Lactaid (all but one of us is lactose deficient/intolerant).
For a certain period of time, you mean? Presumably most respondents aren’t in that period.
My partner’s sister tried making her own almond milk and we tried to make our own too. It’s really quite hard to get a palatable almond milk. It would either be “flowery” as you said, or a burnt version of flowery that I can’t really describe. Perhaps “kind of chemically” fits.
I do like Almond Breeze as well, but even then, it gets a strange burnt flavour if you try to use in in a latte. I’m Latin with a tough of Native American which made me likely to become lactose intolerant. Lo and behold, I had a fine creme brulee dessert one night, bloated like a balloon and got cramps like I’v never had. One day I was eating ice cream, the next I was lactose intolerant. It was surprisingly sudden. Lactase tablets are ridiculously expensive, in my opinion. So I stick with soy and similar alternatives unless there is a really good reason to go for genuine dairy i.e. ice cream and cheeses are fine reasons to eat a tablet and enjoy true dairy.
In any case, in our household, my partner drinks organic cow milk, 1% or skim. I use various alternatives because I don’t like a lot of the Lacteeze types of milk. Many of them taste sweet because they basically have the lactase enzyme added to them which converts the lactose to sugar. There are lactose-free milks that have been filtered rather than treated with lactase, but I’ve grown so accustomed to the alternatives that the milk plasma taste and texture has become strange to me.
I tend to drink the unsweetened soy products, but I had to get used to them. I found them rather gross and “beany” in flavour, but now I’ve acquired a taste for it. I often still cook with real milk, but we’ve found Vitasoy thickens decently, so I often don’t bother unless there’s a good reason (see “ice cream nd cheese” above.)
I can only think of one example. In India, water buffalo milk is popular. When I was staying there, a milkmaid used to bring a water buffalo right into the neighborhood every morning, park it on the street corner, and people would come up and she’d milk to order.
1% cow’s milk. Although sometimes we can’t get 1%, so I get Skim and add some of my kids’ 2% to it. I love milk, but I’ve tried to cut way back on it. When we were teenagers, my two brothers and I could finish off a gallon a day.
Soy milk, usually Silk brand. I’ve tasted human milk, both as an infant (of which I lack any memory) and an adult (memories of which I will not share). I am grossed out at the idea of suckling a cow.
It’s all about the Costco generic tablets. Some 175 for $14-15, IIRC. I too am pretty intolerant. The Costco ones are extra-strength (9000 units as opposed to the regular 3000) so break 'em in half if you’re just having cream cheese or the like.
And when I expressed curiosity about water buffalo milk, my hosts went right out and bought some, hot off the udder. They mixed it with tea, which is the main way milk is taken in India, and gave me some. I couldn’t tell really any difference in flavor—since it had been boiled and added to strong boiled black tea, with plenty of sugar—except that IIRC the water buffalo contributed a higher percentage of fat and protein.
I love to drink milk - must be cow’s and must be skim. Milk soothes my acid indigestion and heartburn in a way no other substance does. Tums, rolaids, all crap compared to a big cold glass of milk. (with a side dish of chocolate and butterscotch chip cookies . . . mmmm)
Whole (cow) milk only. Promised Land when I can afford it - those Jersey cows make some seriously delicious milk - and otherwise the cheapest store brand. But it’s gotta be whole.
We keep cream and buttermilk in the house, too. I’d love to find “real” buttermilk someday.
Cow milk. Whole.
And yet my cholesterol still only tested 98 last week.
We use cow milk, whole (for the baby and cooking) and skim (for drinking with meals); plus low-calorie soy milk (for cereal or a treat). We’d get more soy milk, but it apparently doesn’t come in a non-fat variety. I have to drink milk with meals–I’m a Midwesterner; I’m not satisfied unless I have milk.
Sometimes we’ll get chocolate cow milk for variety. We get the low-fat, no-sugar-added variety, so it’s just as healthy as unflavored milk.
I ought to have mentioned that the usual type of almond milk found in modern Sicily and southern Italy is actually an almond-flavored orgeat. With I suppose a certain amount of almond particulate matter in suspension, but it’s basically sugar syrup, not the ground-up almonds in water that Americans understand by the term “almond milk.” You mix a shot of Italian “almond milk” orgeat with a tall glass of water to get a nonalcoholic beverage.
My grandmother told me that in her youth in Sicily in the first 2 decades of the 20th century, the locals made almond milk by taking the tender green almonds from the trees in spring, when the shells were soft and the kernels milky, and ground those up. You aren’t likely to obtain tender green baby almonds in most parts of the United States that I’ve ever seen.
Yep. Let’s not forgete that the school lunch program is actually an agricultural subsidy program that has the pleasant side-effect of feeding children. In this particular case it’s dairy farming.
I’m 25 and when I was in elementary school my mother was told federal law required her to get a doctor’s note before I was allowed to take one of those little juice boxes intead milk. In middle school no note was required and in high school we even had vending machines and could get things like iced tea or soda.
I use whole milk for stuff like cooking or cereal. I love goat’s milk, and that’s usually what I drink if I drink milk.
I loooove me some pasturized homogenized cow milk- I don’t like raw cow milk or goat milk, but I haven’t ever had factory farmed mass-produced pasturized homogenized goat milk, so I might like it if I tried it.
I can MAKE soy milk, but hate it. Can’t stand rice milk or most retail horchata, but I like homemade horchata…
I haven’t tried some of the others…
Cow milk. Always 1% lactose free, lately.
The vast majority of milk in our house is skim cow’s milk, the vast majority of which is poured over cereal. I keep some juice-box-type packages of soy milk around for non-dairy baking.
I saw Carlos Mencia and he said something like “Soy milk isn’t milk. You can’t milk a soy plant. But you can juice it. But calling it Soy Juice just doesn’t sound right.”
I don’t drink soy juice. We’re cow-milk people. Mr. Serenata drinks 2%or whole. I drink skim, which he calls “chalk-water.” I say to him, “if I wanted to drink cream, I’d buy cream.” To each his own. We’re both big milk drinkers, and we go through milk fast enough to buy a gallon of each when we go to the store. Sometimes, we buy a couple of each when it’s on sale.
Mr. Serenata is sitting here and he told me to pick “other.” I asked him why. He said, “hopefully soon we’ll be using mama milk!” I smiled at his optimism, but told him that we’re not using it… yet…
I drink regular skim milk every morning. It helps get things moving.
I get the Darigold Ultra-Pasteurized 2%. Being “ultra-pasteurized”, it lasts far longer than “regular” milk. Being a single guy, I was getting tired of always having to pour out milk because it went bad before I could finish the carton.