You probably paid extra for it too. Should of gave some to the cat first and you would of known better.
Spoon
------------------ "Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne." - Kurt Vonnegut
Just the thought of unflavored milk is enough to make me feel like gagging. As a mere tadpole, I would drink chocolate-flavored milk. Not something I would do now.
I have been repulsed by milk for as long as I can remember. I was bottle fed. My mom said that she thought that I was put off it because she inadvertently gave me a bottle to suck with milk that had gone sour. But I don't think that story makes sense. I am not lactose intolerant. I know that it is not at all uncommon for folks to feel averse to milk. In my case, it's extreme. I couldn't win the Indy 500, because of what they do (dump milk all over the winner). If the Taliban got ahold of me, they could threaten to "milk-board" me and get anything that I had knowledge of.
[This message has been edited by rinselberg (edited 06-05-2014).]
Try fresh raw goats milk Boonie, does taste a little different than regular milk but not in a way that would put you off milk. But buy it from a local farmer who milks their own goats, we drink it all the time and I could never go back to regular milk especially that skin milk or 10% stuff.
Steve
------------------ Technology is great when it works, and one big pain in the ass when it doesn't
Warning: It's dangerous to drink raw, unpasteurized milk. All the milk sold across State lines must be pasteurized per Federal Law. Many States also have the same Rule for milk distributed intrastate.
I know many will say that they drink/drank raw milk for many years without a problem. So did I but unless you have total control over all the processes of gathering and storing the milk, this isn't a good idea.
Having seen many thousands of pounds of raw cow's milk in my life, straight from the teats, I can't say I've ever seen any blue or gray colored milk, except some bovine colostrum that I have frozen in a zip lock bag in my freezer.
Try fresh raw goats milk Boonie, does taste a little different than regular milk but not in a way that would put you off milk. But buy it from a local farmer who milks their own goats, we drink it all the time and I could never go back to regular milk especially that skin milk or 10% stuff.
Steve
Just don't try to make Jello Instant Pudding with it...
Skin milk? that sounds really really weird, awful, and possibly perverted!
Yes, maybe it would be wise to determine at this time whether that off colored, rich, creamy 'milk' came from an animal with 4 "hangdowns"--or just one.....
Good:
Bad (to the bone) :
Pappy ain't happy and when pappy ain't happy nobody's happy...
[This message has been edited by maryjane (edited 06-06-2014).]
Milks good for you, milks bad for you, milks good for you, milks bad for you, wait around another month and it will be good for you again. I never listen to those healthy food people, if they had their way we would be grazing in the pastures with our goats and Dons cattle.
Oh ya Gokart, next time you see your health conscious brother tell him I said he is puss!
And give him my address, please.
Steve
[This message has been edited by 84fiero123 (edited 06-06-2014).]
Melanie said he's gorgeous, of course she thought I had a cute butt when we met, so there is no accounting for her taste I guess.
I don't think he looks like he wanted his picture taken from the look you are getting Don, I hope you were using the zoom on your camera from the other side of the fence when you took that picture.
Steve
[This message has been edited by 84fiero123 (edited 06-06-2014).]
Aww . I was hoping someone would ask about using goats milk to make instant pudding.
We used to have a French Alpine goat back when I was in the FFA. She was a pure breed named Fancy Dance Acres Chenelle No. 5 (if I recall correctly). We drank goats milk for several years back then. My wife finds the idea disgusting, but then she also thinks the idea that we raised pigs and rabbits so we could slaughter and eat them disgusting also. She is even iffy on the idea of all the chickens we had to get fresh eggs from. Let alone the idea of butchering the chickens when they didn't produce anymore and using the meat in pot pie and such so it had plenty of time to get tender. Well, at least as of late I've got her to agree to try deer and such, so long as she doesn't have to see it before it's dead.
[This message has been edited by Khw (edited 06-07-2014).]
I drank reconstructed milk from a mechanical cow for a year and real milk still tastes odd to me. The reconstructed milk didn't have that milk odor and it was creamier.
Boonie, you can also get organic milk in 2%, 1%, or even fat free variations. I like the fact that it carries a much longer expiration date than regular milk. I might use a quart quickly, and then the rest of it might sit in the fridge for a while. The regular stuff goes bad pretty fast...the organic doesn't. Makes it worth the extra cost to me.
For those who don't know the difference types. (referring to cow milk only) Raw milk--straight from the cow--not heated (pasturized) and not homogenized (butterfat gobules broken up). Nothing added (vit D etc) or removed. It's generally left up to the states whether raw milk can be purchased by the public right off the farm. May or may not be "organic or 100% grass fed cows.
Regular retail milk--lots of different varieties) but all is heated to 120 deg F to retard bacteria growth (pasturization) , homogenized to reduce or eliminate clumping, most is reduced butterfat, and it comes from cows that are predominantly fed commercial feeds, have been vaccinated, most likely fed artificial growth hormones, vitamins added during the processing, cows have been fed GMO grains etc.
Organic--this is where things get murky. Organic can mean anything--or even nothing but generally speaking, it has more to do with how the cow is cared for than the process after she is milked.Tthe milk comes from cows who have not been given antibiotics (USDA and organic associates allow some leeway if a a withdrawal period after injection is observed and adhered to) no growth hormones allowed in feed or injection, not fed GMO grains (gmo grains not even allowed on premises or grown next door). Most organic milk you see in grocery stores has been pasteurized, and depending, is probably homogenized. There may or may not have been pesticide use on the cow to keep flies/mites/lice off her--again, depends on the association awarding the "organic" label certification. You can buy organic 2%, skim and every other variety, as the organic label just reflects how the farm cares for it's animals. Unless label states it, the cows are not 100% grass fed. IMO, the "organic" label doesn't mean a hill of beans.
I've tried a few that tasted almost exactly like "regular milk", but there are two brands that are so creamy, they almost taste like half-and half. So creamy!
I can clearly remember the taste. Of course I was 9, so, yeah.
. I was hoping someone would ask about using goats milk to make instant pudding.
