What percent milk do you like/use?

[Jeff B]

I think I asked this question years ago on the Friends & Fun Forum. Yet this is probably the best place for it.

I use anywhere from 1% to 2% for cereal (my main use for milk). I find whole milk a bit too rich yet skim milk is too...watery. There's nothing like a nice bowl of cereal with that dash of cream.

Jeff

[Shlomo R]

Big fan of cheese, but I do not consume milk otherwise. Oh, wait - some of my training supplement powders have whey protein isolate in them, too.

[Howie Hart]

Most of the milk I consume is put in my coffee, so I buy fresh whole milk in glass bottles from the local dairy.

[Carl Eppig]

The only milk we keep in the fridge are Chocolate for my coffee, and Goat for true love and cooking. Both full power.

[Ian Sutton]

Been enjoying some full fat, unpasteurised (and un 'homogenised') milk from a local dairy. It is just how milk was when I was young and is a revelation with cappuccino / caffe machiato. Tasting semi-skimmed milk drinks in comparison shows them to be thin and insipid.

[Robin Garr]

Rarely. I generally keep a few long-shelf-life BHT whole milk mini-packages around for cooking applications, and sometimes heavy cream, also for cooking; but neither Mary nor I cares to drink the stuff, and I actually prefer soy lattes. We're not vegan, and I don't have any particular scruples against milk, but it packs an awful lot of fat calories and doesn't really appeal to me, particularly not as a beverage.

[Karen/NoCA]

Neither one of us drink milk, but do use it on our cereal. I use 1 to 2 % milk depending on what I may be cooking that calls for milk. I only buy whole milk when two of our grandchildren come to stay for a week in the summer. The boy has a hard time keeping on weight, so when he and his sister are here, I buy whole milk.

[Mike Filigenzi]

I rarely drink milk. My wife, though, is a big fan. Our fridge always has the following in it:

- A half gallon of skim, for drinking out of the glass
- A half gallon of 1%, for cereal
- A quart of half-and-half, for coffee
- A pint or two of heavy cream, for baking

Occasionally, you'll see buttermilk, whole milk, or manufacturer's cream in there as well.

[Robin Garr]

manufacturer's cream

Okay, I'll bite. What's that?

[Mike Filigenzi]

manufacturer's cream

Okay, I'll bite. What's that?

It's an extra-fatty cream that the market around the corner carries once in a while. (I think it may be known by other names as well.) My wife uses it for making desserts when she can get it.

[Jon Peterson]

We use skim milk for just about everything except coffee, then I use half & half. Once in a while we have a quart of buttermilk or whole milk for cooking purposes. As an aside: When I am talking to customers who do not understand the concept of a light/medium/full bodied wine, I use the analogy of skim milk, regular milk and cream and it works wonderfully.

[Susan B]

Milk in our house is for cereal, cooking and our cat. (Yes, I know it is not recommended, but she demands it.) So we keep quart of non-fat and a pint of cream. I can pretty much mix whatever I need in a recipe. The only other participant would be buttermilk for recipes, but not very often.

[Jenise]

I don't drink milk, but Bob enjoys a glass and 2% is always on hand for him. We do enjoy cappucinos, though, and there we prefer non-fat and that's not conscientiousness talking--it just tastes better, anything more is too rich.

[Mike Filigenzi]

I don't drink milk, but Bob enjoys a glass and 2% is always on hand for him. We do enjoy cappucinos, though, and there we prefer non-fat and that's not conscientiousness talking--it just tastes better, anything more is too rich.

And skim has the added benefit of giving a much thicker foam than whole milk.

[Jenise]

I don't drink milk, but Bob enjoys a glass and 2% is always on hand for him. We do enjoy cappucinos, though, and there we prefer non-fat and that's not conscientiousness talking--it just tastes better, anything more is too rich.

And skim has the added benefit of giving a much thicker foam than whole milk.

I didn't realize that! We don't make espresso drinks at home, only order them out.

[Christina Georgina]

This Wisconsin household of 2 has a gallon of whole, a gallon of skim, a quart of half and half and a quart of cream at all times. Real buttermilk for baking when called for but more often, in a pinch, sour the whole milk with lemon juice to substitute [never satisfied with the result though ]