Noticed at the grocer that they have 6% milk now, when/where did this trend start?
It’s an issue with the dairy industry as a whole. They’ve bred cows to be so efficient at producing milk fat that the cows are overproducing. The current dairy pipeline is having a hard time dealing with the excess, so this is one of the options (just sell higher fat milk)
I think it’s great for milk based espresso drinks. Really easy to foam and has a nice mouthfeel. Calories are much higher though, so you have to pay attention to what you’re consuming more
Did you try it?
Interested because I favor around 10-11% yogurt but I have noticed at that level it starts to smell and taste a bit cheesy. That milk is going to be overwhelmingly rich I would think, more of a shot-glass level of sumption that the traditional cup (250 mL)
I’m an intolerant person so I could never try it.
Kinda am important initial detail, huh?
I don’t think it changes my question.
I mean, why would you be buying milk if that were the case?
Sort of disingenuous to be talkingabout a product you know yourself to be metabolically contraindicated from buying, wouldnt you say?
Otherwise how is it relatable? U not an Everyman
Lactose free milk, or plant based milk it’s all the same area.
Had never seen 6% before.
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Except we’re talking about dairy milk. You just asked why I was looking at it.
I strictly drink 2% hetero milk.
Just because its “no homo” doesnt gurantee “yes hetero”
I think it started showing up around the same time as that microfiltered milk, but I’m not positive, as the only thing I get from the milk case is whipping cream.
What would be the purpose of 6% milk? A replacement for creamer?
Thanks, no idea on the use either. I guess it could help with weight gain.
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.
