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.
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.
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.
Homogenized. Its more about the fat blended in to stay in solution rather than the actual fat percentage.
