“Consumption of milk per capita has gone down every year over the last 30 years,” says Sylvain Charlebois, director of the Agri-Food Analytics Lab at Dalhousie University. “Actually, it’s gone down by more than 20 per cent since 2015.”
While bagged milk is often cited as a unique Canadianism, it’s actually not sold west of Ontario. Those who prefer it, however, say it’s more cost efficient and some even believe it tastes better.
Glass’s issue is transportation cost, so you’ll want to make milk supply more local…wait a minute, this is starting to sound like commie shit
We have glass bottle milk in vancouver area. $1-$2 deposit on the bottle, good incentive to return it when you get your new bottle.
I don’t know if I can sarcastically say ‘sounds like commie shit’ any harder before it would sound like I’m actually against it
That does sound fantastic. How’s the shelf(/fridge) life of the milk?
It seemed on par with jugged/bagged milk as they were pasturizing it. It tasted much better though more like the milk I remember from the UK as a kid. Not sure if they feed differently or just smaller batches that get to market sooner.
I would guess it’s better feed; more grass, less grain
Used to live across the border in Southern BC. Had access to a glass-bottled, “cream-top” (non-homogenized) milk from a local dairy. Fridge life was in-line with regular jugs. Plus, it tasted better and was likely healthier ([EDIT: have not found verification for this at this time] homogenized milk contains fat globules small enough to directly absorb into the bloodstream without digestion, possibly contributing to heart disease).
Do you have a source for the fat molecules bit? That is a wild assertion, crazy if true. But I’m pretty sure fat doesn’t work like that.
I was thinking the same thing. Fat isn’t water (read:blood) soluble, and I have a hard time imagining any significant amount emulsing into your blood stream
Indeed. It is worth noting that fat globules in dairy aren’t JUST lipid. They are really a mixture of lipids, glycolipids, proteins, and other stuff. The glycolipids and proteins have polar and non-polar parts and organize into a membrane around the non-polar (hydrophobic) lipid fraction, keeping it from precipitating out of solution. Effectively, milk fat globules come with their own emulsifiers.
Have been looking for a reputable source on that - busy on work projects. Might be something that has been shown to be bunk at this point. I did, however, find a few recent interesting papers characterizing the physical structural changes that occur with homogenization. IIRC, the average globule size gets reduced to ~1μm in diameter.
Okay so it’s false information, that’s what you’re saying.
I would say that it’s currently unverified and potentially bunk. Have updated the comment to note this and will do so again if I’m not able to find supporting (non-opinion) academic papers. Thank you for asking for evidence and making me reexamine something that I “know”.
There was a local dairy in my hometown and they had a little shack set up on the road where you could buy bottles of milk. It was the best milk I’ve ever drunk in my life.
There’s a dairy in my city that’s really taking off in recent years with the same glass approach too. A lot of restaurants, cafes, etc all using their stuff now and if their social media following is any indication then a fair bit of regular consumers too. I like to remain optimistic that stuff like this continues to inspire more sustainable, local food and beverage companies.
Fuck it let’s make our own milk at this point
I’ve got nipples, focker
My wife says no cows, because apparently I underestimate the amount of milk a cow makes. I’m gonna have to get used to goat milk
Or just oats?
It is much easier to raise a goat on a small acreage than it is to farm enough oats to extract a worthwhile amount of oat milk.
Also, haven’t liked any oat milk I’ve tried. To be fair I don’t like goat milk either, but it is much closer to what I’m used to, and would definitely be easier to get used to
They make mini cows.
How do you think they make those little quarts of milk?
Then how do they make chocolate milk?
Black cows?
There is NextMilk and NotMilk brands., both formulated to be similar to actual milk in texture, and taste. You won’t be “Wow, I can’t believe it’s not milk” But it is surprising close compared to oat, soy, or almond milks
That doesn’t exactly help
As in your love of actual cow milk, or the oats takes a lot of farming debate? Not Milk is like pineapple juice cabbage juice and other components that somehow come together to work like milk.
Oats take a lot of space and equipment to farm, and any brand name anything doesn’t help; the idea here was self-sufficiency
Ah, I see. Goat milk takes some getting used to. Good luck on the self-sufficiency. We had a half acre before for veggies, and a giant pear tree which made good Perry every year.
I would fucking love a pear tree. I don’t really like apples, but pears are delicious, and if there’s too many to eat, well…as you suggested, I’d drink them
Pretty easy & cheap. Just need oats, water, a blender, and a screen
And an oat field, and equipment to harvest them
Got `em