@Chrissy Page If the various reports touted by Dairy associations are to be believed, you shall be bound to a life fraught with illness, due to the lack of Cow's milk! Frank
So, then considering I drink mainly 1% milk, 2% when the other is not on sale, I may fall between the two extremes of skim and whole. Having a discussion about milk with my nephew, I asked him how much fat he thought whole cow's milk contained. He replied 10%, was dubious when I told him 3 to 4%. Goat milk is around 6% or a bit higher, but the fat in it is composed of globules much more easily digested by folks that the fat in cow's milk. Just sayin'! Frank
That might be true, Frank. I can't ever remember drinking a glass of milk. I do eat cheese though and other dairy.
I don't like skim milk, 1% milk either tastes too watery to me . Give me 2% and sometimes whole milk which we grew up drinking. I don't drink it because of what nutritiousness say but because I like the taste. .
I don't really drink milk directly, apart from using it to make kefir, but the rest of my family only use whole milk because it is less processed, for the same reason I use pure butter rather than highly processed low fat substitutes.
Grew up on a dairy farm, and always loved milk my entire life. I've not had to deal with diabetes, but I believe that link information.. that whole milk in general is better than low-fat.. For anyone. And I do agree with Terry, about real butter vs substitutes too.
It doesn't make sense for adults of one species to drink milk intended for infants of another, but people have been drinking cow's milk for a long time. I don't like drinking milk, because it kind of grosses me out, but I do like cheese and butter. I don't see a point in skim milk because whole milk is only 3%. I will use milk in cereal but I don't eat a lot of cereal.
I have actually gotten to this stage with milk as well. I do still use either milk or cream in my morning cup of coffee; but otherwise, I am only using the milk to make the kefir and drinking that since it is SO much healthier than drinking the plain milk as far as having nutrients. If I lived where I could have a milk goat, then I think I would like to have the fresh raw milk to make my kefir with. I used to make my own yogurt, but now that I am making the kefir, and it has so man more probiotics in it, I seldom even eat yogurt any more, and certainly not enough to be worth making my own. I have been thinking about trying the kefir cheese again; but so far I have just been using it for the kefir and flax smoothies, and I also use it instead of buttermilk in salad dressings. My kefir grains are really growing, and with the warmer summer weather, it is only taking over night (12 hours) for the kefir to culture to the right stgee for drinking. Before long, I am going to have to figure out something to do with the extra kefir grains because I will hve more than enough to make the quart of kefir with each time.
I am a type 2 Diabetic. What I learned is that whole milk is healthier for diabetics as the fat in it slows down the insulin response to the lactose (sugar) in the milk. So, it is healthier than skim milk for diabetics.
@Yvonne Smith "If I lived where I could have a milk goat, then I think I would like to have the fresh raw milk." Our experience with goat milk was that it spoils very easily and quickly. The first effect is that it develops a highly putrid odor, intolerable and nauseating when it gets bad. I can't say whether Pasteurization helps avoid that. We used our goat milk as quickly as we obtained it (one big Nubian goat). No typical problems with a "finicky milker", we placed a small bowl of a special grain mix containing molasses in front of her, and she'd allow anything to be done behind or beside her! We got about 3/4 gallon per day, two milkings, and since we were "holed up" in a cabin in the woods at 6700 feet altitude, a fire was going in the stove most of the time. My wife used the milk a lot to make small loaves of delicious bread! She also made cheese. Frank
Actually, raw milk does not spoil the same way that pasteurized milk does. Raw milk of any kind, cow or goat, simply goes sour. Spoiled milk is not good for anything; but soured milk has been used to make cultured milks like kefir for hundreds of years. Once you add the culture starter to the milk, then it is left out overnight to culture. The result does have a sour smell; but it is where we get foods like kefir and yogurt, which are very healthy and contain all of the probiotics that our body needs for digestion. People who lived in hot countries with no kind of refrigeration would just add fresh milk to the cultured kefir each day, and have kind of a continous culturing process going on, using the milk as they needed it, and adding more when they milk the goat or whatever animal they used for milking purposes. If you strain and refrigerate your raw milk right away, it should last for several days in the refrigerator. However, since goats eat a variety of leaves and grasses , they can get milk with a strange flavor very easily, where a cow usually does not do that as much as a goat does. I am sure that the bread and cheese your wife made from the goat milk was wonderful, @Frank Sanoica ! !
This is an old thread, but since I have started doing the plant-based Whole Foods way of eating , once of the things that I no longer have is any milk or cream in my morning coffee. I just watched this video and it explains a whole bunch of reasons why drinking cow’s milk, or products made with cow’s milk, is very unhealthy for humans, especially with all of the food processing that happens to the milk, the foods that the dairy (and beef) cows are fed, and the antibiotics that they are given because of all of the diseases and infections that the cows have. A lot of our diseases are actually caused, or made worse by drinking milk and eating cheese, ice cream, and other dairy products.