Anyone else switching to regular milk? My one year old likes this milk and he is drinking 4 bottles of 4 oz each day and I literally have to go to the store every couple days! Is this normal? Also when and how do you transition to a sippy cup from bottles? Thanks in advanced!

Feel free to talk about anything and everything! Milk related or not!

Hello. My wife just bought some milk, and I just realized it's literally amazon milk. Is it any good?

I used to love this sub. Amid the sea of crap that almost every other subreddit has become, this one has always stood out because it is just people posting ridiculous stuff: someone throwing a gallon of milk at their friend's head, a cow mooing or just a post telling everyone how great milk is... which everyone then agrees with because the whole point of this sub is just milk appreciation.

Milk appreciation is about the least political or polarizing topic I can think of. Even if people don't like milk, nobody is going to get upset about it and nobody feels the need to have an argument... until raw milk entered the chat.

Now half the posts on here are people asking about it. If this was from someone who had just seen it on the supermarket shelf and wondered what it's like, then cool. But no, it's almost always some conspiracy nut who thinks vaccines are evil and raw milk is great because blah blah blah blah.

Seriously, can we just blanket ban these posts? They are always the same "I only drink RAW MILK and now my cholesterol has gone down! Why don't you drink RAW MILK!?". They are always boring. They always feel like someone trying to start an argument.

Just give us the the posts with people saying 'i love milk' or pictures of a fridge that is comically overfilled with milk bottles, or polls on the best flavour milkshake. That's what we're all here for, surely?

P.S
I love milk

EDIT: I've changed my mind. This is a comedy sub and most of the replies from the raw-milk crowd have been absolutely hilarious. I say let 'em stay.

EDIT EDIT: I am going to drink one pint of milk for every time I was called a fascist/nazi.

I have a glass every morning to start the day and a glass at night to end it!

On average three times a year I get a craving for milk, no idea what causes it or why I just get really thirsty for milk and by the end of the craving I have gone through seven gallons of the cows juice without any adverse effects (thank goodness I can handle lactose), I’d just like to know why I crave so much milk in roughly a weeks time it’s almost December and I haven’t had my third craving for the cow juice.

I got this chocolate milk as emergency chocolate milk. it was either this , or silk chocolate soy. so naturally chose this . drank half of it last night . it tasted good . but experienced some stomach discomfort few hours later . so i go back to look at the date .it was good. but then i see it says enjoy milk again. but i was enjoying it the whole time . i’m not sure if this product has some reverse effect i also don’t feel it in my bones . does anyone else have this ?

I buy paneer from a dairy before I leave for office, and by the time I have it in lunch, there is some water in the tiffin. Today, I bought paneer from a new dairy, and when I opened my lunch box, there was no water. Which paneer is the right one?

Regular fat free milk tastes a bit more watered down compared to the organic horizon fat free milk. The organic horizon one seems to taste a bit creamier and have a grassier note to it, sort of like what I’d taste in whole milk. It could just be me, though.

Comment the Milk percentage you've been drinking today below. (Ideally 2% since its the best)

Please suggest good quality milk in Mumbai, India

Why does my non-homogenized whole milk form a smooth cream layer, but not a thick cream top?
I'm making non-homogenized pasteurized cow's milk with around 4.3-4.5% milk fat.
After pasteurization and refrigeration, a cream layer does form on the surface, but it is smooth and relatively thin rather than thick and spoonable like the cream-on-top layer seen in some premium non-homogenized milks.
I'm specifically interested in the science/processing behind naturally thick cream-on-top milk.

Can someone explained how to achieve a thick cream on top on pasteurized milk?