What percent milk do you like/use?

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

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.

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

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

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.

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.

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?

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.

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.

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.

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.

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 ]