Discussion
We had one of those milk vending machines installed in one of our village shops. Slow pasteurised direct from the farm.
I thought I would support local businesses and get a litre to make some mozzarella as the supermarket milk doesn't work being fast pasteurised.
Well it didn't make it as far as the mozzarella. I had porridge, Yorkshire puddings, cauliflower cheese, coffee and cereal. I haven't had whole milk for decades, only that healthy semi skimmed stuff.
I have missed it.
Am I going to die of a heart attack?
I thought I would support local businesses and get a litre to make some mozzarella as the supermarket milk doesn't work being fast pasteurised.
Well it didn't make it as far as the mozzarella. I had porridge, Yorkshire puddings, cauliflower cheese, coffee and cereal. I haven't had whole milk for decades, only that healthy semi skimmed stuff.
I have missed it.
Am I going to die of a heart attack?
Edited by Slow.Patrol on Thursday 19th December 20:24
Fat has had a horrid PR the past 30 years or so. Scores of people eating mega processed 'low fat, low sugar' food full of carbs and death and people eating butter and full fat milk and meats told they're going to die tomorrow.
Eat things that aren't processed to death. Eat them in moderation.
Eat things that aren't processed to death. Eat them in moderation.
Is it just me but full fat and to a lesser extent semi has an odd taste in tea. Though not the same issue with coffee. Hence tea = skimmed. But for anything else semi or FF.
Someone explained it that it's a result of homogenisation that passing the milk through the very fine filter to break up the fat globules causes the issue. Does anyone else find this or is it some sort of DNA type thing like the love/hate thing for coriander.
Agree with OP that FF milk in such as porridge etc is best, especially my home made muesli soaked overnight in FF with a little swirl of cream added just before serving.
Someone explained it that it's a result of homogenisation that passing the milk through the very fine filter to break up the fat globules causes the issue. Does anyone else find this or is it some sort of DNA type thing like the love/hate thing for coriander.
Agree with OP that FF milk in such as porridge etc is best, especially my home made muesli soaked overnight in FF with a little swirl of cream added just before serving.
ChocolateFrog said:
There was a war on fat to distract from the dangers of sugar.
I believe that it's no longer a heinous crime to enjoy red top, or was it silver?
i shall have to consult my 'dairy diary' i still have since a kid, if i can find it... such innocent simpler times....but from memory silver top is whole milk, gold was channel islands whole milk, red semi, green raw (never saw that), and blue skimmed. im sure there were blue/silver and red/silver hashed ones too. no idea what they were. I believe that it's no longer a heinous crime to enjoy red top, or was it silver?
theplayingmantis said:
i shall have to consult my 'dairy diary' i still have since a kid, if i can find it... such innocent simpler times....but from memory silver top is whole milk, gold was channel islands whole milk, red semi, green raw (never saw that), and blue skimmed. im sure there were blue/silver and red/silver hashed ones too. no idea what they were.
Unigate semi-skimmed was red and silver stripes and whole milk silver. odd that the colours were mixed around when plastic bottles in supermarkets became the standard with red caps for skimmed, green semi- skimmed and blue for full fat. I can still clearly picture the face of our milkman from the 80s, he looked a lot like Sgt Cryer from The Bill.
...fortunately neither my sister nor I bear any resemblance!
As others have said, there has been a terrible crusade against dairy and dairy associated fats over the years but I'm pretty sure now, the position/mindset is changing.
As a son of a former dairy farmer I drank non pasteurised full fat milk every day until I left home and I'm not aware of it doing me any harm. I stick to whole or (where I can get it jersey type milk) now, not to mention full fat Greek yoghurt.
I do limit my cheese but mostly because of the high salt content, not the fat.
As a son of a former dairy farmer I drank non pasteurised full fat milk every day until I left home and I'm not aware of it doing me any harm. I stick to whole or (where I can get it jersey type milk) now, not to mention full fat Greek yoghurt.
I do limit my cheese but mostly because of the high salt content, not the fat.
Jag_NE said:
i had a brief raw milk period but got a bit tired of it being so expensive (less processing costs?) and needing to go out of my way for it.
I'm paying £1.50 a litre.I probably only consume two litres a week, so the extra cost is negligible and worth it for the better taste and quality.
ChocolateFrog said:
There was a war on fat to distract from the dangers of sugar.
I believe that it's no longer a heinous crime to enjoy red top, or was it silver?
And ironically, full fat milk often has more sugar in it than fat. I believe that it's no longer a heinous crime to enjoy red top, or was it silver?
At least that's true of supermarket milk. I don't know about more local sources.
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