We're in the middle of reading Milk
by Anne Mendelson (full review to come soon!), and have naturally found ourselves becoming curious about the milk we buy for drinking fresh and for using in our cooking. What kind do you keep in your fridge?We use milk primarily for cooking, not for drinking, so we normally buy whole milk. We figure that we're not drinking enough of it for the fat percentage to make a big difference to us and whole milk usually works better in cooking anyway.
We were raised drinking skim milk, though. Maybe not when we were infants, but definitely by the time we were old enough to remember such things, skim milk was being pushed as the "healthy" choice so that's what we drank.
What about you? Are you habits different now than they were when you were younger? Or even five years ago? And where do you stand on organic verses non-organic milk?
P.S. You can grab yourself a copy of Milk by Anne Mendelson over on Amazon and read along with us!
Related: What's the Difference? Half and Half, Light Cream, Heavy Cream, and Whipping Cream
(Image: Flickr member Adam Chamness licensed under Creative Commons)