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How do you drink your milk?

I'm not a huge milk drinker, but when I do, I'm picky about it.

It has to be 1%, organic and almost room temperature.

The whole ice cubes in milk thing just baffles me.

So how do you prefer to drink a glass of milk? If at all? What fat percentage, brand, temperature, method, etc?

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  1. I am a certified milk lover. I have never tried organic milk. Now you post has made me wonder why not...it's going on the shopping list.

    I'd prefer to drink whole milk, but the calories are just too many. I'll drink milk for lunch and dinner. So I buy 2% milk. If I keep it as cold as I like it, everything else in the refrigerator freezes, so I have to add ice cubes to get it cold enough.

    It sounds crazy, and maybe it is, but I know the exact COUNT of how many cubes I like in each type of glass I own. My 20 ounce glass gets 7 cubes, my Waterford double old fashioned gets five. And I'll never use a straw, because the coldest milk is on the top of the glass, and that's what I want to drink first! (You'll recognize me by my milk mustache!)

    3 Replies
    1. re: Heidi cooks and bakes

      Be careful- if you are like me, you won't be able to go back to "regular" milk, and organic is twice the price. Regular milk tastes chemically to me now- and before the naysayers start- we did blind taste tests! I like raw organic milk even better, but it's a PITA to get.

      I ADORE milk- preferably whole and ice cold (I will usually put a glass of milk in the freezer for awhile before drinking if I know I'm going to have it- like with pancakes).

      1. re: JenJeninCT

        I think I'm going to do a side by side taste test to see what I really like! And the freezer idea is a good one. I have to start thinking ahead!

      2. re: Heidi cooks and bakes

        one thing about organic milk is it is almost always ultra pasteurized. the taste is not as affected as ultra pasteurized cream but you should be aware,
        2% has half fat as whole but still has more sat fat than small order of fries.

      3. I drink whole milk in coffee both hot and iced, but haven't had a plain glass of milk in decades. When I did drink it, it would be whole milk with an ice cube if it wasn't ice cold--I hate warm milk.

        1. 1% on ice. And only with cake or pastry.

          1. While I like all fat levels of milk, cold skim is my go to. I buy organic Nature's Promise. If I need it colder I will add exactly one ice cube. I do not like the taste if some organic milk like Stoneyfield and some store brand. I learned to put up with Wegmans but prefer my Giant brand.

            Milk is for snack, dessert and most meals. I don't drink milk with Asian food unless I need to tone down spicy hot food. After one glass of milk I generally switch to water, no need to switch or rinse glass, I don't mind the water a tad cloudy.

            1. 2%, cold, right out of the container.

              1. lol, i would not drink a glass of milk. ever.

                my b/f, however, adores it and we have easy access to an organic dairy, where the cows live right across the road from the shop. it's all he will drink. it is wildly better than supermarket organic too.

                7 Replies
                1. re: hotoynoodle

                  I have NEVER drank a glass of milk in my life..even when I was a baby.
                  I couldn't imagine ever having to drink a glass of milk, cannot watch someone drinking milk and for me, it would be considered a form of torture.
                  Weird I know and have no idea why..

                  1. re: Beach Chick

                    yeah, even as a little kid i hated it. my mom insisted i drink a glass a day -- for healthy bones. i'd gulp it down to get it over with as soon as we sat down for dinner. she stopped that torture when i hit my teens.

                    1. re: hotoynoodle

                      The ironic thing is my Dr. says I have such strong bones that I'm like a 20 year old...
                      Yeah...that's what I'm talking about..
                      ; )

                      1. re: Beach Chick

                        lol, after i got through the mandatory milk, my mom let me drink as much diet pepsi as i wanted, so consequently, the phosphorus turned my bones to dust.

                        1. re: Beach Chick

                          Me too, only it was because I was a Career Tanner in my youth. My first scan said I was like a Klingon, but the next couple said "okay" until I found out I was vitamin D deficient- and didn't use sunscreen, by the way. Damned if you do, damned if you don't.

                        2. re: hotoynoodle

                          Sounds just like my childhood. I used to dread seeing that glass of milk sitting on the dinner table.

                          It wasn't until I was older and living on my own that I started to buy and drink milk on occasion, but only by itself or with something sweet. I will still never pair milk with a savory meal.

                          1. re: hotoynoodle

                            My mom tortured me in a similar way, only she insisted on this practice until I was about 16. I had to put my tupperware cup of milk, all 16 ounces of it, in the freezer to diminish the taste, then I'd stand there in front of the freezer and drink that cup as quickly as I could.

                            Today I only drink it in coffee, tea, and occasionally in cereal, just enough to get it wet.

                      2. I prefer cold skim. I love milk!

                        1. I don't think I've finished a quart of milk before it goes bad in years. When I do consume milk, it is usually whole, though I'll settle for 2%, and rarely more than just a splash sufficient to whiten my tea. On the rare occasion that I have a bit of warm milk before bed, it's steeped with saffron, cardamom and sugar -- I don't think I've finished a glass since kindergarten.

                          3 Replies
                          1. re: JungMann

                            your warm milk reminds me of a concoction we used to drink as kids - warm skim milk with vanilla and sugar. we called it "grandma's tea" because my friend's grandmother used to make it for us, usually when we were sick.

                            your preparation sounds much better now :)

                            1. re: goodhealthgourmet

                              Add a couple of egg yolks and you have gelato. Of course you have to freeze it first.

                              1. re: John E.

                                Or if you don't freeze it, you have eggnog.

                          2. From all the other posts, maybe I should change my name to DairyFreak...wonder if that one's taken...

                            1 Reply
                            1. re: njmarshall55

                              I'm feeling rather freakish myself , especially with my love of skim.

                            2. I just chug it straight from the gallon carton...

                              Total milk addict here; upwards of two gallons a week. Love me some Whole Milk but have learned to drink 2% Organic (Horizon tastes best to me!).

                              And to ice it??? Sacrilege.... That would be watering down all the white, thick goodness!

                              1. I don't. I eat it only in solid or semi-solid form; cheese, yogurt, ice cream, etc. Or, I drink chocolate milk.

                                I've never liked milk and had to be forced to drink it as a child. The only way I can even tolerate a glass of milk is ice cold skim.

                                1. I rarely drink milk. When I was pregnant I was told to drink a lot of milk so I got the fat free milk and whipped some dried powdered milk into it. I actually grew to like that, but now I only drink it when I'm trying to lose some weight- all the protein and calcium keeps you sated for a long time and it has no fat.

                                  1. Whole milk, pasturized only, ice cold in a tall glass. I can go through 2 gallons a week by myself.

                                    I've always been like this my entire life. When I was a kid it was my preferred drink of choice over any juice, water, or soda.

                                    2 Replies
                                    1. re: Novelli

                                      Lol! I'll second that :)

                                      I used to get teased in HS going out to a restaurant with a group and ordering a cold glass of milk. Never did like soda.

                                      1. re: AAQjr

                                        I won't order milk out except with certain sweet desserts and at fast food joints on occasion.

                                    2. I love all milk except skim, very cold. I prefer cold whole milk to chocolate, and do not like prepared (premixed) chocolate milk at all. Spoiled by the Hershey can stuff in my youth, which was a twice-a-year treat when I visited my Aunt Dora.

                                      1 Reply
                                      1. re: pinehurst

                                        2% in a frozen glass! Promised Land Chocolate Milk is a killer treat!

                                      2. We no longer go through much milk but when we did it was skim. Now we buy 2%. Since we don't drink much of it, when I do drink it I prefer it to taste better.

                                        1. If I'm drinking it straight, it is with dessert, therefore a rarity, as I'm not a sweets girl. Then it must be very very cold, straight up in a cold glass, Nature's Promise skim. On cereal I do mostly cold skim (same) and splash or two of cold Nature's Promise half and half.

                                          1. lately my milk of choice has actually been unsweetened almond milk. right outta the container (milk from the carton is possibly the best part about being a bachelor that lives by himself)

                                            when its cows milk, normally its skim. with a cookie on the side. and cold as possible.

                                            3 Replies
                                            1. re: mattstolz

                                              Ditto on the unsweetened almond milk. Only I use a glass. ;-)

                                                1. re: smaki

                                                  blech. why is that called "milk"?

                                            2. Organic full-fat dairy for me, as cold as humanly possible. And not too much. : )

                                              1. I am a real milkaholic:

                                                http://youtu.be/Woi2jmoNBtY?t=19s

                                                I prefer whole fat milk. Not too picky about the brand I think. Temperature? I like refrigerator cold, but room temperature is good too. No ice cube needed.

                                                1. Raw, pastured, non-homogenized, organic whole milk provided by Jersey cows. Cold from the fridge and shaken before pouring into the glass. With a meal, and on its own.

                                                  20 Replies
                                                  1. re: Vidute

                                                    Jersey milk is higher fat than Holstein, right? (not judging, just thinking you and I have preferences as different as possible when it comes to milk. I can only tolerate skim!)

                                                    1. re: CanadaGirl

                                                      Yes, Jersey milk is higher in fat. It is also higher in protein, calcium, and vitamins A, B1 and B2. In nonhomoginized milk, the cream rises to the top, so you can simply remove it if you want a lower-fat option. There are some dairies, such as Promised Land, that sell pasteurized Jersey skim milk, although it isn't grass-fed.

                                                    2. re: Vidute

                                                      Unpasteurized milk is the cause of much illness and disease. I would be reluctant to consume it.

                                                      1. re: John E.

                                                        "Unpasteurized milk is the cause of much illness and disease"

                                                        I definitely agree with your statement, John, in regard to milk from factory-farmed cows. I wouldn't touch raw milk from those dairies. Those cows are raised in filthy conditions that depend on pasteurization to "clean" the milk. And, in case you didn't know, pasteurization does not equal safe milk.

                                                        In 2007, three men died and one woman delivered a stillborn child in Massachusetts after drinking pasteurized milk from one dairy.

                                                        In 1987, sixteen-thousand (16,000) people in Georgia became ill after drinking pasteurized milk. from one dairy.

                                                        In 1985, one hundred ninety-seven thousand (197,000) people in California became ill after drinking pasteurized milk from one dairy.

                                                        According to the CDC, there have been no deaths caused by drinking raw milk.

                                                        I'm fortunate to live in an area that, within reasonable driving time, gives me options to see and know from where my food comes. I can meet with the farmer and his family. I can tour the farm and see the animals. I can inspect the operations and see the level of hygiene. And, most importantly, I know that the farmer is providing me with the same food with which he feeds his family.

                                                        1. re: Vidute

                                                          Yep, all of that happens. Before pasteurization, there were many dairymen and their families that got sick and diseased from unpasteurized milk.

                                                          1. re: John E.

                                                            I agree with you. I think a lot of people romanticize the "good old days". People used to get sick from drinking milk -- quiet often too. Same as other produces too.

                                                            1. re: Chemicalkinetics

                                                              Just a quick note that we removed the ongoing seatbelt tangent, as well as some posts that were sort of about milk. Please remember that Chowhound is a conversation, rather than an argument -- threads shouldn't feel like they have winners and losers.

                                                            2. re: John E.

                                                              Yes, some people get ill after drinking raw milk; however, after pasteurization, hundreds of thousands of people are still getting sick from drinking pasteurized milk and some have died from drinking pasteurized milk. These deaths occurred in 2007, not one-or-two hundred years ago.

                                                              Hygiene, herd health, and farm practices differ. With milk that is being produced for raw consumption, the farmer is more diligent in maintaining a sanitary operation and keeping his cows healthy through nutrition feed and humane living conditions. On the other hand, agribusiness dairies are less concerned with sanitary practices as the milk will be cleaned through pasteurization and the cows have been inoculated with hormones and antibiotics. It is cheaper to pasteurize contaminated milk than it is to raise healthy cows and produce clean milk from the start.

                                                              I am not saying that you should drink raw milk; I am saying that I have chosen to drink raw milk. I like the flavor, I like the nutritional benefits, and I trust the farmer. I am not “romanticizing the good old days” when cows were confined in manure-filled pens built adjacent to distilleries and were fed the wet slop left after distillation. I researched the dairy industry (some of which brought to mind Upton Sinclair) and the dairy farm from which I purchase my milk. I read the regulations and testings that the state requires for the sale of raw milk and I found that the dairy farm exceeded what was required. The more I read the more certain I became of my decision.

                                                              So, yes, some people will become ill from drinking raw milk, but some people will also become ill from drinking pasteurized milk. Pasteurization is not foolproof; it does not sanitize the milk.

                                                              1. re: Vidute

                                                                On a percentage basis the numbers of people that contract illness and disease from pasteurized milk is tiny. On any basis the number of people that contract illness and disease from unpasteurized milk is high. I never mentioned anything about "romanticizing" unpasteurized milk. Of course you can make the risky decision to consume unpasteurized milk. I hope you do priovide unpasteurized milk to any minors.

                                                                1. re: John E.

                                                                  I do not consider it risky to drink raw milk. After considerable research, in my opinion, the risk, for myself, lies in continuing to consume milk and milk products produced by agribusiness. I do not need growth hormones in my food, nor chemicals nor unnecessary antibiotics. Do we need eight-year-old girls with breasts, or 10-year-old girls giving birth or people dying because of antibiotic resistance?

                                                                  Pasteurization is the easiest and cheapest way for agribusiness to produce milk. Agribusiness is not farming, it is a business, and the foremost objective of business is profit – produce a product for the least amount of money and sell it for the greatest profit. As long as profits outweigh penalties, and/or public opinion demands change (“pink slime”) it will be business as usual.

                                                                  Disregarding the differences in quality and nutrition, milk is sterile in the udder. The handling milk receives once it is expressed determines whether it becomes contaminated or not. People become ill from drinking milk, whether it is raw or pasteurized, if the milk is not properly handled. In 2007, three people died and one woman miscarried because of the contaminated, pasteurized milk that they had consumed.

                                                                  It is contaminated food that makes people ill, not raw milk. Do you eat ground turkey, spinach, eggs, luncheon meat, cantaloupe, peanut butter? If you do, I hope that you do not provide these foods to minors. Not only is there the risk that these items can make you sick, there is also the risk that they can kill you.

                                                                  1. re: Vidute

                                                                    I did not read your entire post. I did read the first line. You are wrong, but that's ok. If unpasteurized milk is so great then why is so much milk pasteurized? There is much more risk of disease from unpasteurized milk than most commonly consumed foods.

                                                                    1. re: John E.

                                                                      Do you eat cantaloupe? 29 peopled died from eating cantaloupe in 2010.
                                                                      Do you eat ground turkey? 1 person died and at least 111 got sick in 2011 from eating ground turkey.
                                                                      Do you eat eggs? 1,600 people became ill in 2010 which prompted a recall of a half billion eggs (yes, that is billion with a “b”)
                                                                      Do you eat celery? 4 people died from eating celery in 2010.
                                                                      Do you eat jalepeno or serrano peppers? In 2008, over 1,400 people became ill, 300 people were hospitalized, and 2 people died from eating these peppers.
                                                                      Do you eat peanut butter? Between September 2008 and April 2009, nine peopled died from eating peanut butter.
                                                                      Do you eat spinach? In 2006, 5 people died from eating spinach.
                                                                      Do you eat deli meat? In 2002, eight people died from eating deli meat and it caused a miscarriage in at least one woman. She was a coworker of mine. 30-million pounds of meat were recalled.
                                                                      Do you drink pasteurized milk? In 2007, 3 people died and one woman miscarried from drinking pasteurized milk.

                                                                      These are all commonly consumed foods, right? These foods were all contaminated either at their source or during production. Do you still think that there is little or no risk?

                                                                      People become ill everyday from eating contaminated foods. The Centers for Disease Control and Prevention (CDC) estimates that 48 million foodborne illness cases occur in the United States every year. At least 128,000 Americans are hospitalized, and 3,000 die after eating contaminated food. Have you ever had “stomach flu”? More than likely you ate something that was contaminated.

                                                                      The Industrial Revolution not only brought people to the cities, it also brought cows. Milk was originally pasteurized because of the filthy environment in which the cows were sheltered and because of the trash that they were fed (wet slop from distilled liquor). Hygiene and sanitation were not practiced and refrigeration was not common. It was the only way to clean the milk. Milk is still pasteurized, today, basically, because it’s cheaper to clean the milk than it is to provide a sanitary and hygienic environment and top quality nutritious food. And because the government says so. Just like hydrogenated margarine and food dye #4 were healthy and safe.

                                                                      I researched and chose raw milk for myself. I have gotten to know my farmer and his family. I see the animals and the farm. I see where the cows are milked and where the milk is held. I eat the same food that my farmer that my farmer feeds his family. I trust him. Can you say that about your food?

                                                                      1. re: Vidute

                                                                        I missed the last comment but here is a response. My family eats grass fed beef. Actually, clover fed beef. Clover that was cut off our farmland. So the answer is yes, I have a connection the the food that is unlikely that you have. If you do own farmland and the dairy cattle either graze on your land or eat the cut hay, well then nevermind.

                                                                        1. re: Vidute

                                                                          You are most fortunate to have that option. I'd go that route too, in your situation.

                                                                          1. re: EWSflash

                                                                            Thank you, EW. I don't know where you're located, but you can find out if the milk is located near you by using Google.

                                                                        2. re: John E.

                                                                          Second verse, same as the first. I just came off a board where people are arguing that you shouldn't get your kids immunized against whooping cough, diphtheria, and polio. Now come the arguments against pasteurizing milk. Backward, turn backward, O Time in thy flight/ Make it 1700 again, just for tonight....Folks, there's a reason public health standards were established.

                                                                            1. re: John E.

                                                                              My mother and twin brother were sent to Country Grandma's each summer in order to get out of Chicago. When returning on Labor Day, the big question was who had died or was in an iron lung from her class.

                                                                              My daughter received every shot available. Tried to get her smallpox.

                                                            3. re: Vidute

                                                              This is the kind I love! My source comes from organic Brown Swiss. I grew up on a dairy farm and there is nothing better than ice cold milk from the bulk tank from the cows you love and care for. Those days are gone, but raw milk always takes me back.

                                                              1. re: brilynn79

                                                                Hi: Another former farm kid here. Our milk came from the barn to the fridge to the table. I drank lots of it -- still do, even though it's the town-folks version of milk. It ain't the same, but it will have to do.

                                                            4. Cold 2% milk, but no ice! I don't order it in a restaurant, though, because they bring it with the rest of the beverages, and I prefer it with the meal. I cannot stand milk that has sat out a bit. For cereal, it's put on the cereal and right back into the fridge. I hate to see a milk carton left out for any length of time.
                                                              I had raw milk at my country cousin's house when little... yuck!
                                                              I do like a good almond steamer (made with milk), hot. Just not anything in between.

                                                              1. Nonfat, ice cold - sometimes, in the evening with a splash of Kaluha,

                                                                1. At this point... .. 1% organic but not grass-fed (not rich enough and a little bitter). Start with a large frozen glass. Must be "glass" and it better be large. Fill glass to 1/4 inch of the rim with cold milk. Set in freezer to chill for 10 mins. After about 8 minutes, prepare milks partner in crime. Take 1 or 2 "Rees's Peanut Butter Eggs" out of the fridge and place them on a small chilled plate and try not to eat before you take the milk out of the freezer and seated in an area appropriate for post-colloidal reclining Please note: Rees's Peanut Butter Eggs are available around Easter and Highly Addictive. They have a much greater peanut butter to chocolate ratio.

                                                                  Ingredients:
                                                                  1 20oz. Pilsner type glass, chilled
                                                                  1 small salad plate, chilled
                                                                  19 oz. 1% organic milk, chilled
                                                                  1 or 2 Reese's Peanut Butter Eggs, chilled
                                                                  1 John Hutton "Full Sail" Sofa in white

                                                                   
                                                                   
                                                                  4 Replies
                                                                  1. re: TunaBones

                                                                    lol! i love it.

                                                                    and i actually think i will be stealing the frozen glass idea. the reeses was already a fixture

                                                                    1. re: TunaBones

                                                                      (not rich enough and a little bitter)
                                                                      ~~~~~~~~~~
                                                                      you, or the milk? ;)

                                                                        1. re: goodhealthgourmet

                                                                          Me, if I'm ever again stuck trying to down a RPBE with grass-fed milk. Oh yeah, I done the R&D on this. I so commited that even my wife knows how to treat me in the event of a full blown RPBE & Milk enduced coma. (usually involves a blanket and turning off the lights but occasionally she coaxes me into my own bed with threats or false promises)

                                                                      1. Omission. Please click on picture to view final ingredient.

                                                                         
                                                                          1. i recall loving ice-cold skim as a kid, but it's probably been 25-30 years since i actually drank a glass of milk...and now that i don't eat cereal anymore i don't even keep it in the house. but when i did it was always skim - i could never stomach the heavier mouthfeel of higher fat percentages, even in cereal (interestingly i now use a splash of half & half in my coffee).

                                                                            but the only "milk" i drink straight these days is homemade nut milk.

                                                                            1. I like pasteurized whole milk mixed with chocolate syrup and club soda. I also liked it with Kahlua and Vodka...

                                                                              2 Replies
                                                                              1. re: deet13

                                                                                ah, memories. egg creams were such a great treat as a kid! we always had them with seltzer from one of Dad's vintage aluminum bottles with the replaceable cartridges. i think that's part of what made them so special.

                                                                                1. re: goodhealthgourmet

                                                                                  I will cast another vote for the delicious egg cream as a wonderful use for ice cold whole milk (never skim or 2%).
                                                                                  2 Chowhound threads re: Egg Creams, over the years: http://chowhound.chow.com/topics/352695 and
                                                                                  http://chowhound.chow.com/topics/900134

                                                                                  The OP asked about a "glass of milk." I think an egg cream qualifies, since making an egg cream in a plastic or styrofoam cup would definitely change the whole experience (although I have had an egg cream or 2 in restaurants that do use styrofoam- too bad). Preferred glassware: narrow at bottom, wider at top. A Coca Cola glass works well.

                                                                                  Love vanilla malted milk shakes as a treat once in a great while, especially if I'm in a neighborhood that has a Steak N Shake. (oops- styrofoam container.) "Malteds" are otherwise hard to find in my area.

                                                                                  It may still be 6 months until the Christmas season, but I am already "ready" for the eggnog making season! Another flavorful way to drink "a glass of milk." (Cooked eggs, please).

                                                                                  By the way, a slight stretch on the topic > I use evaporated milk as the creamer in my coffee.

                                                                              2. Cold 1%, has to be hormone free. I have it on my mixture of bran flakes and homemade granola for breakfast and a glass, about 8-12 oz, before going to bed.

                                                                                  1. re: Tangerina

                                                                                    I'm lactose intolerant, so having a glass of milk is like indulging in drugs (I'm gonna pay for it later). Has to be organic (and not regular grocery brand organic) - Horizon - or local dairy (here in Colorado, Royal Crest is the bomb), and let sit on the counter for a little bit. I like it not so cold so I can actually taste it. I take a bit long, sip, feel it my my mouth, then swallow. And another, feeling the fat of the milk on my tongue. Yeah, it's a sensual thing for me, something I'm doing that's naughty.

                                                                                    (I won't do whole milk - makes me feel even worse twice as fast and anything less than 2% tastes like it has water in it.)

                                                                                    1. re: blythe

                                                                                      I also am lactose intolerant, so I keep both almond milk and lactose free milk in the fridge all the time. I love the calcium enriched lactose free. It is kind of thick and creamy and sweet. Makes great bechamel!

                                                                                      1. re: jmcarthur8

                                                                                        I have been told I am lactose intolerant. I have virtually zero patience with dairy products.

                                                                                    1. Broguiere dairy, glass bottles, red cap whole fat, stick it in the freezer while breakfast cooks, or make hot cocoa with it.

                                                                                      1. I only drink milk in coffee. Semi-skimmed. Delivered three times a week by the milkman.

                                                                                        1. Skim milk, as cold as possible, from 1/2 gallon paper container. Never ever plastic. I drink it all day and with anything but then I'm from MN origionaly.

                                                                                          1. Like many, I do not drink cow milk (hate that aftertaste). I use low-fat/ skim in cooking. Always unsweetened almond/ soy with my cereal.

                                                                                            1. Nice and cold fat-free. I only have a couple of stores where I will buy milk, because other stores' milk tastes of chemicals to me and seems to go bad more quickly.

                                                                                              1. Love milk...always have.
                                                                                                I'll only drink Broguiere's now, 1%....in glass bottles. No other milk tastes good.
                                                                                                Drink it with my morning cappuccino and with cake in the afternoon.

                                                                                                1. Since I started making kefir at home we always have whole organic milk (sometimes raw, sometimes pasturized, never ultra pasturized.) Sometimes I also buy organic 2% for drinking, sometimes not.

                                                                                                  Whole milk in my coffee, kefir in the afternoon, sometimes a glass of milk with dinner but usually not. The two of us used to go through 2 gallons a week but that's a lot of calories so I cut back.

                                                                                                  1. Room temperature milk?!!
                                                                                                    I had to provide my 2-cents here. I drink skim milk, ice cold from the fridge. If it sits out for a few minutes it's ruined. Skim is sooooo refreshing. I love it. My sister and I used to put ice cubes in our milk as kids but when my parents made the switch to skim we stopped doing that.
                                                                                                    Oddly enough nobody at my office likes skim milk. They all cringe when I pour it into a glass so my milk is always safe.

                                                                                                    1. I grew up drinking gallons of whole milk; loved the stuff. I also had cousins who had cows and there were always jars of milk in the fridge with the cream at the top.

                                                                                                      Now I can't drink very much at all, due to lactose intolerance. I don't keep it in the house, but if I were to have some it would have to be skim milk over ice.

                                                                                                      I LOVE chocolate milk over ice (especially crushed ice) but seldom have it, it is an indulgence.

                                                                                                      I have had Broguiere's raw milk and it is delicious, but $$$$$$.

                                                                                                      I can't drink whole milk or low fat because of the mouth feel.

                                                                                                      1. I like my milk very cold.

                                                                                                        Sometimes with ice crystals about to freeze but still liquid.

                                                                                                        Ice cream is also very nice.

                                                                                                        Love milk converted to cheese but that is another thread. Even cottage cheese, hard cheese, swiss, etc is ...

                                                                                                        Milk is half of great chowder: clam, smoked salmon, etc. And some cream soups like broccoli cheese (tasty with chicken).

                                                                                                        Enjoy my milk over holey ice can chew into snow with the milk in my mouth (ice out of freezer for 12-24 hours in a cooler, or container in the refrigerator below freezing, ice that when melts gets holes in it all over).

                                                                                                        Like 1%, 2%, whole most the rare times drink it instead of water, and once a year buy chocolate milk if crave. The milk I buy is ALWAYS from a non-added rBST local supplier. Sometimes add Hershey chocolate syrup or Nestle Quik powder, more than they say so more concentrated flavor, to milk to drink cold or over ice (keep mixing with spoon as drink to keep from flavor crystals settling to the bottom into a sludge). Also heat that same mixture and drink hot in the winter with peppermint schnapps (Rumplemintz has great flavor and a bit more alcohol so is preferred the few times drink on a special occasion).

                                                                                                        Irish cream, like Baileys, is very tasty alone over ice. In coffee. And especially when layered neat with Kahlua and vodka in a shot glass in three equal layers. Drink all at once so mixes in your mouth. A great drink. Kahlua and cream for me over holey ice is also very nice (buy my two liters of Kahlua when leave the country if don't get Tequila otherwise make my own home make coffee liqueur at home).

                                                                                                        Goats milk cheese especially Pecorino Romano is a favorite grated over, melted, alone, and in food. For those who have not had it is a hard cheese often stronger flavor than extra sharp cheddar so a little bit grated with food goes a long way.

                                                                                                        Mostly drink milk alone over holey ice or have put in other things. Do keep my personal milk consumption under a gallon a week often under a half gallon. Sometimes zero as use almond milk instead at times. Even though like milk find my body doesn't have to always have this fat food with its byproducts to live and eat well with quality multivitamin with other quality supplements in attempt to give the body what it needs but does not produce.

                                                                                                        2 Replies
                                                                                                        1. re: smaki

                                                                                                          CORRECTION: Pecorino Romano is a classic Italian sheep's milk cheese. Not made of Goats milk. Have been eating Pecorino for years and knew it wasn't cows milk. Thought goat until someone here on CHOW clued me in. One link with further info about Pecorino Romano is: http://italianfood.about.com/od/about...

                                                                                                          1. re: smaki

                                                                                                            bailey's irish cream is emulsified with refined vegetable oil. i wouldn't consider it a good form of cream by any stretch.

                                                                                                          2. My dairy is normally consumed after it has been converted into cheese. But a can of sweetened condensed over fruit and rum is always on the short list.

                                                                                                            1. I drink non fat skim milk that is cold right out of the fridge. I used to hate skim milk, but I got used to it and now it's as if I always drank it. I started drinking milk on a regular basis again after not having drank it much for years. To show you how misleading all those trendy health tips are. Years ago they said that adults really don't need to drink milk, which is not great advice because calcium runs the brain.

                                                                                                              1. I also like buttermilk, once in a great while. Must be icy cold.

                                                                                                                2 Replies
                                                                                                                1. re: laliz

                                                                                                                  Yes, very fresh ice cold Buttermilk is great, but you probably have to have been raised on it to like it.

                                                                                                                  1. re: laliz

                                                                                                                    I was in Poland a couple of years ago and noticed that on a few menus. I'm all about trying local cuisine, but couldn't bring myself to go there.

                                                                                                                  2. 8 to 10 ounces of cold (38 degrees), non-fat/skim milk, nothing fancy ... Harris Teeter house brand.

                                                                                                                    1. To me milk is a moistening delivery system, to wit- allowing me to eat my morrning cereal quickly without choking, lubricating otherwise astringent coffees/teas, and turning hard rice into creamy pudding. In my world it's NOT to be drunk straight, ever- the thought of it makes me shudder!
                                                                                                                      Interestingly, many moons ago on my first trip to the US a friend convinced me to try milk, saying it didn't "taste like cow" like ours did in Canada. Darned if she wasn't right! it's that hint of something that makes me not like drinking it on its own here. I'll have to try milk again the next time i'm in the states just to see if i feel the same way :)

                                                                                                                      2 Replies
                                                                                                                      1. re: Smorgasbord

                                                                                                                        I wonder if it has anything to do with the differences in growth-hormone and antibiotic use.

                                                                                                                        1. re: CanadaGirl

                                                                                                                          i'm wondering if it's the cafo feed and the ultra-pasteurization?

                                                                                                                      2. If it is not fresh from the cow or goat, it better be ice cold and preferably whole milk and non homogenized. Raw would be my first choice but we no longer have our own dairy animals and can't buy it locally.

                                                                                                                        1. I switched years ago from whole milk to 2%, but somehow haven't been able to take the next step down to 1%. As many others have said they do, I like it quite cold, straight from the fridge.

                                                                                                                          One thing I do insist on is that it's in cardboard, not plastic. I'm a bit surprised only one person has mentioned this so far. A friend, a chef with a more sensitive palate than mine, had me do a side-by-side comparison between the two (same brand, same expiration date) and I was just amazed at how much better it tasted coming from the carton- or rather, how much worse it tasted coming from the plastic jug. Ever since then, the flavor of plastic has been more noticeable and bothers me.

                                                                                                                          Some day soon I'll likely make the switch to organic, too. I have definitely noticed how much better organic butter tastes than the antibiotic-and-hormone-laced stuff.

                                                                                                                          7 Replies
                                                                                                                          1. re: eclecticsynergy

                                                                                                                            eclecticsynergy, will try the paper carton comparison. Is a great idea. Will do some blind taste tests with family and friends. Do know plastic containers leach tolulene, BPA and other chemicals into food (and the US government FDA, Department of Agriculture, etc. is not protecting US citizens when payed off / influenced by the money of large companies). Not sure what chemicals plastic milk jugs leach into milk. Surprised you can taste the difference. Consumers vote with our dollars - it is our only say to change things.

                                                                                                                            When do consume milk I like it ice cold. Warm milk sucks to me. Milk in the freezer until there are ice chunks in it when shaken is perfect but hard to time. Milk in a cooler on ice is about perfect - at the temperature of an ice cold beer. In a pinch small amounts of milk drank fast over certain forms of ice cubes before watered down is a favorite thing to do (McDonald's has nice cubes, I think it is Safeway that sells ice with a hole in the middle which is another favorite, and at home put ice cubes in the fridge or even a cooler for 24 hours until there are little holes in it and can chew it into snow without hurting teeth - we call it "holey ice").

                                                                                                                            I do not drink as much milk these days (often use almond milk and other substitutes that know has no hormones added). Thank you Monsanto one more time for killing my desire for milk with the rBST thing in the mid-90s - Since then hearing about the Fox News couple being fired when broke the story rBST fortified milk increased breast cancer in women 7 times and prostate cancer in men 7 times I quickly change behavior to now consume a tiny fraction of the milk once did - and am probably better for it.

                                                                                                                            Whole milk has twice the fat as 2%. Like you I moved to 2%. While I also personally find going down to 1% is about half again less fat but find too much a taste difference for me as seems more watered down to my palate. Here is a comparison with more info written for babies: http://pediatrics.about.com/od/milk/i...

                                                                                                                            When helped out at a dairy for a few years. Learned do not like fresh milk from a cow - could get used to it, but never had enough to. Drinking non-pasteurized milk is scary even when I personally cleaned & milked the cow. Too much crap around the barns and on the back sides of cows.

                                                                                                                            1. re: smaki

                                                                                                                              Nothing like having a glass of milk after letting it sit in the freezer for 15 minutes. When I was younger, I would also stash a glass in the freezer, wait till the glass was cold and frosted over, then pour me a galss of milk. The colder the better.

                                                                                                                              1. re: smaki

                                                                                                                                I've had this one one on file for years now...

                                                                                                                                 
                                                                                                                                1. re: hotoynoodle

                                                                                                                                  glass lets in light that destroys vitamins. locally there is over a $3 depoit on glass milk bottles.

                                                                                                                                  1. re: divadmas

                                                                                                                                    our dairy charges 90 cents deposit for glass. how light is it in your fridge except when you open the door? it's the only vessel that will not impart flavor, and there are zero negative health problems.

                                                                                                                                    1. re: hotoynoodle

                                                                                                                                      "...how light is it in your fridge except when you open the door?"

                                                                                                                                      Many people having been trying to figure this out for years.

                                                                                                                              2. In a latte. It's funny, I love all other forms of dairy (in great and frequent quantities) but the idea of a glass of milk makes me ill.

                                                                                                                                1. i drank 1% for a long time and that made 2% taste rich. skim milk tastes ok if you get the protein fortified kind. now many are saying full fat milk is best for you. i just had a glass half gallon of non homogenized jersey milk. the top inch was so thick i used a knife, it did not mix easily. i should have just tried shaking the bottle (a lot) as the lower milk was rather thin.

                                                                                                                                  1. Nothing but whole, in between room and refrigerator temp, no ice. Jersey or holstein if possible. Not possible anywhere I've lived, perhaps high-fat milk is reserved by producers for things other than drinking.

                                                                                                                                    I haven't seen "extra-rich" milk in years, I guess that product no longer exists anywhere.

                                                                                                                                    The best chocolate milk I ever had was from a deli at the end of Pike Place Market. Jersey milk, in a pint glass container. Heaven in a bottle.

                                                                                                                                    2 Replies
                                                                                                                                    1. re: aynrandgirl

                                                                                                                                      jersey cows do have extra rich milk but holsteins were bred more for volume of milk production. in washington jersey milk in glass is available from dairy in lynden i think, at a local supermarket. incidentally milk in canada is over $7/gallon. here i just bought a gallon of organic darigold milk on sale for$4, non organic often on sale at $2.50 or even $1.99/gal.

                                                                                                                                      1. re: divadmas

                                                                                                                                        I can get organic Shamrock Farms $6/2 gallons at QuikTrip. The only Darigold items where I live are the whole chocolate milk singles. Tasty, but I wish I could buy half or full gallons of it.

                                                                                                                                        Too far from Washington to get Jersey milk though. They must not produce enough to export, or it's reserved for other things, like butter. Like I said, if you can check out the deli at Pike Place Market.

                                                                                                                                    2. I've never had a glass of milk, and so this thread is quite intriguing.

                                                                                                                                      2 Replies
                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        even as a child? where did you grow up?

                                                                                                                                        1. re: hotoynoodle

                                                                                                                                          Yup, even as a kid. I think someone a few generations ago must have been lactose intolerant so whoever that was grew up with no milk and it has continued until now. We would occasionally throw a few tbsps in cereal but never would buy more than a pint as it just went bad. We never just poured milk in a glass to drink. Even now, I can't drink most milky products as I guess I just never acquired a sense for that taste so dont' really like it. I grew in the Mid-Atlantic US.

                                                                                                                                          I'm a cheese fanatic so I do manage to a lot of dairy in.

                                                                                                                                      2. I don't except in coffee. Hated it as a child too. It was always a big war to get me to drink it.

                                                                                                                                        1. When I had 40-50 head of LaMancha dairy goats that was naturally my go to milk of choice. Basically just carefully strained then a quick pasteurize.
                                                                                                                                          Now I usually don't have milk in the house unless I am cooking with it or making cheese. If I'm making cheese it is whole milk and I rarely if ever drink it. Just a little too rich for me. I could with 2% and I will get cravings for it occasionally which is kind of weird. (yes I am an out of the carton from the frig girl. i live alone, that's my right :))
                                                                                                                                          I will also occasionally get the weird craving every now and again for some Carnation Instant Breakfast mix to mix in with it like I had when I was a kid. I usually resist the urge but every now and again..... maybe once every two years a box finds a way to get in my cart.

                                                                                                                                          1. Ice cold (but NOT on ice!), skim or 1%.

                                                                                                                                            1 Reply
                                                                                                                                            1. re: jenigmatic

                                                                                                                                              my bil in his cowboy days used to drink half and half. and sometimes order 2 dinners. and was skinny (then).

                                                                                                                                            2. Has to be very cold for me, but no ice cubes. I like Oberweiss but since it comes in half gallon bottles I cannot use it up fast enough. I go with a cream line or raw when I can get it. Most of the time it is full fat homogenized and pasturized.

                                                                                                                                              1. I drink half and half in my coffee. I almost never I drink milk, just not a fan. If I have bowl a cereal I use almond milk.

                                                                                                                                                1. With White Rock Black Cherry Soda.

                                                                                                                                                  "Milk" is "whole" milk.
                                                                                                                                                  1% & 2% "milk" is labeled as such.

                                                                                                                                                  I used to drink it with Coca Cola but I haven't in a very long time.
                                                                                                                                                  Never milk and Pepsi.

                                                                                                                                                  I will drink it with Dr. Browns Black Cherry Soda though... :-)

                                                                                                                                                  1. 1%, cold (no ice) every morning with breakfast. I buy it in the cardboard carton as my supermarket doesn't stock it in bottles (at least, not their regular brand). I switched to milk after a nutritionist told me not to drink OJ, which I find more refreshing but OK, I'll take the advice of an expert.

                                                                                                                                                    If drinking coffee in the office, I'll use 1% if it's in the fridge, otherwise we usually have 1/2 n 1/2. If buying at Starbucks or Peets, I use a combo if 1/2 n 1/2, some 1%. I don't know why I do this, I just do (scratching my own head at this).

                                                                                                                                                    3 Replies
                                                                                                                                                    1. re: alwayshungrygal

                                                                                                                                                      "If buying at Starbucks or Peets, I use a combo if 1/2 n 1/2, some 1%. I don't know why I do this, I just do (scratching my own head at this)."

                                                                                                                                                      same here...

                                                                                                                                                      1. re: Gastronomos

                                                                                                                                                        I'm so relieved I'm not the only one who does that!

                                                                                                                                                        THANKS!

                                                                                                                                                        1. re: alwayshungrygal

                                                                                                                                                          I do it too- mostly skim or 1%, with just a teeny bit of 1/2 & 1/2.

                                                                                                                                                    2. Ice cold skim.

                                                                                                                                                      I haven't seen one since but a cafeteria at an office tower I worked in a few years ago had a milk machine. It dispensed milk into a glass and the milk was the best! Ice cold with lots of tiny bubbles at the top.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                        I remember the first time I saw a milk machine. I was in the 8th and they had one at the cafeteria at wrestling camp. I thought it was wonderful. They had two hoses coming out, one chocolate and one with whole milk. I really wanted that machine at home.

                                                                                                                                                      2. I'll drink any type of milk as long as it's not powdered. As much as I have enjoyed living in Jakarta, the local brands are awful- at least there are expat-friendly supermarkets around to snap up the (to me) disappointing "real" stuff from Australia or New Zealand.

                                                                                                                                                        Japan on the other hand, dairy cooperatives there know the deal. A good complement to the myriad desserts available at convenience stores and department store food halls.

                                                                                                                                                        Jonathan
                                                                                                                                                        http://buildingmybento.com
                                                                                                                                                        http://collaterallettuce.com

                                                                                                                                                        1. only in cereal, 2% extremely cold. I honestly cannot think of any other places I use it, except in meatballs.

                                                                                                                                                          1. I turn it into kefir and then drink it!

                                                                                                                                                            The culturing gets rid of the lactose and adds to the vitamins. I make it from 2% milk, as instructed by the person who gave me the kefir grains, but I'm trying to slowly change it over to 1% milk. I like it cold from the fridge, although it doesn't seem to get as cold as regular milk.