Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: velosam on 23 February, 2017, 12:48:33 pm
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I have sort of stuck with semi-skilled on the misguided notion that semi, has the benefits of full, but a better relative taste than skimmed. As a side note I used to love sterilised milk (glass bottle in the old days) and regularly finish off the whole bottle my grandfather used to get me (better times as well, sigh).
What is the prevailing wisdom on milk - full, semi or s/s?
I tend to have a glass before trying to cycle home, otherwise I get home starving!
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What you like IMO.
Some find full-fat too rich, others don't.
Milk is a good way of getting Calories in.
400/pint FULL CREAM
300/pint SEMI-SKIMMED
200/pint SKIMMED
They all have the same amount of protein and sugar.
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I avoid full cream not because the cardiac wallahs say to but because it's so delicious that I drink it by the glassful. The semi-skimmed isn't so I only have it in tea.
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They all have the same amount of protein and sugar.
Isn't quite true...
If you take out the 4% fat, then the liquid that's left has more sugar than the full fat version.
We buy the full fat because it has the lowest % sugar.
I'd get gold top if I could. Even fewer cabohydrates.
All supermarket milk is skimmed, it then has cream added and is homogenised. They're all good- if you're a baby cow.
For the rest of us, it depends what your morals are, and what your goals.
If you want 'all the health benefits' you need unpasteurised (pasteurisation degrades the vitamins) unprocessed (vit A & D are lost in the fat skimming), and I'm not sure you can get that in That London.
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What you like IMO.
Skimmed tastes like gone-off water, and full fat makes you boak, so semi-skilled it is.
Not that I'm a big drinker of milk, but occasionally a pint can bootstrap the digestive system when cycling has suppressed it.
I'm a weirdo who thinks UHT tastes nice.
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There are health risks as well as benefits, with unpasteurised milk.
Pasteurised milk also has a longer shelf life.
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Unpasteurised milk is best left for people who own a cow, IMHO.
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There are health risks as well as benefits, with unpasteurised milk.
In theory, but probably not. Herds are tested for TB and you don't get a license to sell if your cows aren't clean. You can't sell it for human consumption, pasteurised or not, if there are any positives in your herd.
Unpasteurised milk is best left for people who own a cow, IMHO.
Ahh, you can't beat it, fresh out of the udder into your coffee, cappucino style. Yum.
It tastes nicer than pasteurised. But then you like UHT...
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They all have the same amount of protein and sugar.
Isn't quite true...
If you take out the 4% fat, then the liquid that's left has more sugar than the full fat version.
We buy the full fat because it has the lowest % sugar.
I'd get gold top if I could. Even fewer cabohydrates.
All supermarket milk is skimmed, it then has cream added and is homogenised. They're all good- if you're a baby cow.
For the rest of us, it depends what your morals are, and what your goals.
If you want 'all the health benefits' you need unpasteurised (pasteurisation degrades the vitamins) unprocessed (vit A & D are lost in the fat skimming), and I'm not sure you can get that in That London.
Full cream milk 4.5g sugar/100ml
Semi-skimmed 4.6g sugar/100ml
Skimmed 4.7g sugar/100ml
Not quite the same amounts but I should say the differences are trivial.
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I don't think anyone in our household actually drinks milk as milk. It goes on the boy's cereal and gets used in coffee and for the occasional mug of – yes, you guessed it – hot chocolate or cocoa. We normally get the non-homogenised stuff cos it has cream on top, from the corner shop cos they're both handy and somehow cheaper. It comes from Bruton usually. It's often organic cos we (Mrs Cudzo at least – she grew up drinking milk warm from the family cow) reckon that's healthier (more vits, fewer added hormones[?]) and the price differential is surprisingly little. Fully unskilled (well obvs if it's non-homogenised).
Apparently buffaloes are immune to TB and are popular in Afghanistan and Pakistan for this reason. At least, according to Dervla Murphy.
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Unpasteurised milk is best left for people who own a cow, IMHO.
See above! They made their own butter too – but not cheese.
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What is the prevailing wisdom on milk - full, semi or s/s?
Goat
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My preference is semi > full > skimmed, based on taste (i.e. what I'm used to), with a small amount of calorie control.
These days it's mostly a pint for lunch plus tea and the occasional glug.
When I was young, it was a half pint on the cornflakes, a half pint of hot with instant coffee in (or cocoa) at 11's and bed time, plus a pint or two straight down the neck when I got home from school. IIRC, the milkman used to leave about 10 pints a day.
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Can't stand milk. Yuk!
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What is the prevailing wisdom on milk - full, semi or s/s?
Goat
Goat is good.
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Funny, someone else mentioned the same subject to me just this morning. Is there any new news? I can only find old news:
"Regular consumption of full-fat dairy products can reduce the risk of developing type 2 diabetes compared to eating low-fat dairy products, new research finds."
- www.diabetes.co.uk/news/2016/apr/full-fat-dairy-consumption-could-reduce-risk-of-type-2-diabetes-95576109.html
Full-fat milk tastes smells too much like a dirty old cow's tit to me, though.
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What is the prevailing wisdom on milk - full, semi or s/s?
Goat
Goat is good.
No. Goat is goat-y, and smells of goat.
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Milk is a way of moistening cereal. It's of no other use till you do something with it - Viz, yoghurt or cheese.
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Milk is a way of moistening cereal. It's of no other use till you do something with it - Viz, yoghurt or cheese.
Yeah, my favourite Viz character was Lactating Larry and his Milky Moobs.
Sorry.
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Funny, someone else mentioned the same subject to me just this morning. Is there any new news? I can only find old news:
"Regular consumption of full-fat dairy products can reduce the risk of developing type 2 diabetes compared to eating low-fat dairy products, new research finds."
- www.diabetes.co.uk/news/2016/apr/full-fat-dairy-consumption-could-reduce-risk-of-type-2-diabetes-95576109.html
Full-fat milk tastes smells too much like a dirty old cow's tit to me, though.
Someone linked to this in the keto thread.
https://www.youtube.com/watch?v=e09wQl1kkCE&feature=youtu.be (https://www.youtube.com/watch?v=e09wQl1kkCE&feature=youtu.be)
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Im not prepared to compromise on the milk i use in my flat whites. It has to be full fat. So, thats all we buy now. Other than my coffees it only gets used in porridge, on cereals, and for hot choccies for my bimbles.
On the rare occasion I get acid heartburn, a big glass of full fat milk stops it straight away.
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Unsweetened soya.
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Full fat, in English Breakfast tea, on cereal & by the glass. When I've been walking or riding hard a pint of the stuff does not touch the sides. I remember getting into a supermarket outside Kayenta, Arizona and necking what must have been 2-3 pints. After a day in the sun it was just what I needed, but the after effects were explosive :hand:
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Isn't unpasteurized, unprocessed milk called raw milk? Farms that sell it need extra checks on it an can only sell to local customers within a certain distance.
I've never tried it in the UK but as a kid in France i did. We rented a cottage and the owner lived next door. No village shop and supermarket some distance away. We needed milk so the owner told us to take the milk churns under the sink down the road and knock on the first door at about 4pm. A guy would come out and return with your churn full for very little money. The churns went from a single 500ml up to many litres. That milk was very rich indeed. It was also not white more a kind of yellow. It tasted nice though.
One more thing. Real or raw milk tasted great from what i remember.
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We got raw milk from the milkman when I was a kid. It's much nicer than pasteurised milk, in the same way that free range eggs are nicer than battery eggs.
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Kosher milk was unpasteurised (GREEN top) when I was a kid and delivered by our Express milkman.
While our family was happy to drink standard pasteurised milk, we sometimes had guests who only took Kosher milk, which we only had for Passover.
Being unpasteurised in an urban environment/delivery chain meant it was frequently off :sick: or on the turn.
I have always loved my milk but this was worse than school milk in the '60s...
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Hemp milk. Love it.
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We got raw milk from the milkman when I was a kid. It's much nicer than pasteurised milk, in the same way that free range eggs are nicer than battery eggs.
Tastes best still warm from the cow.
:thumbsup:
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Primary school udban myth: all Co-Op milk is goats' milk.
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It's about time correct milk consumption got its own thread! For me it's been all about semi for a long time for the reasons OP states however recently my girlfriend has been getting me on soya for the environmental benefits (less cow farts used) and I have to say the taste and price are not as different as I feared.
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Mrs M insists on skimmed milk which is fine until it comes to breakfast cereal when it's like eating cornflakes with water. I've found Oatly which is an oat based milk of Swedish origin and it is the perfect accompaniment for cereal (but nothing else). It must be shaken or it looks like body fluid. Almond milk is a good second.
Tapatalk puts this signature here, not me!
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We're a raw milk household, and I found an added benefit was the lack of histamines which are apparently released during the Pasteurisation process, I now suffer dramatically less allergy attacks than I used to, and I haven't had to restock with Benadryl since we started using it. We get ours from Peak House Farm, Cole Henley, in Hampshire. Yes, you can freeze it (as long as you have the plastic bottles, not the glass ones!).
Yes, non-pasteurised doesn't last as long, but as it is so much fresher when you get it (same day, or early in the day it'll be the previous days) as compared to about a week old for pasteurised, I don't consider it to be an issue. The whole milk buying machine and surroundings are impressively clean at our place, which is more than could be said for the production dairy/bottling plant that I used to do building design and maintenance work for.
At work I use skimmed, because that is what my manager insisted on, and since she's gone, I've stuck with it, as I reckon it can't have much of the histamines in it, as it hasn't got much of anything in it! I won't have to buy any more of that, as I retire next week ;D ;D ;D
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We always had milk straight from the cow when I was a kid.
I notice from the tellybox this morning that there's now such a thing as Free Range milk. Apparently to qualify the cow has to spend 6 months outside but again my memories from being a kid in the pennines are that most cows were outside all the time so long as the weather wasn't too bad. In winter they would be brought up to pastures near the farm house but that was it.