ILikeBoobies@lemmy.ca to No Stupid Questions@lemmy.ca · 5 days agoWhen did the super homo milk start showing up?message-squaremessage-square20linkfedilinkarrow-up19arrow-down16file-text
arrow-up13arrow-down1message-squareWhen did the super homo milk start showing up?ILikeBoobies@lemmy.ca to No Stupid Questions@lemmy.ca · 5 days agomessage-square20linkfedilinkfile-text
minus-squareAsafum@lemmy.worldlinkfedilinkarrow-up2·5 days agoIn the US “whole” milk is 3.something% so it’s kinda wild you have double whole lol If you’re using two wholes does that make it kinky milk?
minus-squareILikeBoobies@lemmy.caOPlinkfedilinkarrow-up5arrow-down1·5 days agoIn Canada we call whole milk “homo milk” and I agree double is wild.
minus-square9point6@lemmy.worldlinkfedilinkarrow-up4·5 days agoI honestly found that hard enough to believe that I looked it up …are you okay over there canada…?
minus-squareBurgerBaron@quokk.aulinkfedilinkEnglisharrow-up5·5 days agoIt’s just shorthand for Homogenization. Idk why we only call 3.25% milk fat homo milk however. Might not apply to anyone east of Manitoba either.
minus-squareBurgerBaron@quokk.aulinkfedilinkEnglisharrow-up1·4 days agoThat’s interesting, I wasn’t sure if it was like bagged milk not being a country wide thing.
minus-squareBlameThePeacock@lemmy.calinkfedilinkEnglisharrow-up2·5 days agoIt’s likely because 3.25% is just what comes out of a cow (on average) the other percentages all require other adjustments before they get homogenized.
minus-squareBCsven@lemmy.calinkfedilinkarrow-up1·5 days agoHomogenized. Its more about the fat blended in to stay in solution rather than the actual fat percentage.
In the US “whole” milk is 3.something% so it’s kinda wild you have double whole lol
If you’re using two wholes does that make it kinky milk?
In Canada we call whole milk “homo milk” and I agree double is wild.
I honestly found that hard enough to believe that I looked it up
…are you okay over there canada…?
It’s just shorthand for Homogenization. Idk why we only call 3.25% milk fat homo milk however. Might not apply to anyone east of Manitoba either.
In Ontario so, we do too.
That’s interesting, I wasn’t sure if it was like bagged milk not being a country wide thing.
It’s likely because 3.25% is just what comes out of a cow (on average) the other percentages all require other adjustments before they get homogenized.
Homogenized. Its more about the fat blended in to stay in solution rather than the actual fat percentage.