Comment on Never buying milk from Walmart again

• AFKBRBChocolate@lemmy.ca ⁨17⁩ ⁨hours⁩ ago

  You can buy it in half gallons and quarts, too, but a lot of families go through a gallon in a couple days.

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• Joeffect@lemmy.world ⁨17⁩ ⁨hours⁩ ago

  Kids drink lots of milk i used to think people who bought multiple gallons was crazy…

  Now I’m at the point we use a gallon in about a 2 days…

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  • victorz@lemmy.world ⁨11⁩ ⁨hours⁩ ago

    I have two kids, and I drink milk as well. The three of us that drink milk in the household might finish a gallon or so during a week. Maybe a gallon and a half.

    I still maintain that a gallon is a lot for one person though. But sure, people will have their anecdotes about consuming lots of milk. 👍

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• Th3D3k0y@lemmy.world ⁨17⁩ ⁨hours⁩ ago

  I used to go through 2gallons a week

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• evasive_chimpanzee@lemmy.world ⁨16⁩ ⁨hours⁩ ago

  Dairy is heavily subsidized in the US. 1 gallon (3.8L) barely costs more than 1/2. Might as well buy the whole gallon and turn what you aren’t going to otherwise use into yogurt or cheese.

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  • dubyakay@lemmy.ca ⁨13⁩ ⁨hours⁩ ago

    I somehow doubt you can do much with pasteurized and homogenized 1% milk.

    There’s a reason that most dairy products in Europe are made from raw milk.

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    • evasive_chimpanzee@lemmy.world ⁨4⁩ ⁨hours⁩ ago

      Yogurt is super easy to make with any (dairy) milk.

      There are some cheeses that are better with unpasteurized milk, but it still works with pasteurized milk. I think most cheeses made with unpasteurized milk are just done that way because the pasteurization is an unnecessary step. Cheeses that are aged long enough have the pathogens die off. In the US, that threshold is 60 days. In the EU, tradition is deemed more important than safety, so there is no waiting period. pmc.ncbi.nlm.nih.gov/articles/PMC12146498/#fsn370…

      Homogenization is a challenge for curd formation with some cheeses, but you can counteract it with some extra calcium chloride.

      It’s common to add cream to milk to boost the fat content for some cheeses.

      You wouldn’t make rennet-based cheeses of the leftovers from a jug of milk, though, cause that’s not enough bang for your buck. I just make what’s essentially like a ricotta. All you have to do is heat it up, and add a little bit of distilled vinegar or lemon juice which cuddles it, and then you strain it through cheesecloth.

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      • dubyakay@lemmy.ca ⁨2⁩ ⁨hours⁩ ago

        Amazing. Thanks for the info.

        Any ideas on how I’d make dry cottage cheese out of it at home?

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• Dima@feddit.uk ⁨7⁩ ⁨hours⁩ ago

  In the UK we have (in UK pints, 1 pint = 568ml): 1 pint, 2 pints, 4 pints and 6 pints. We also have slightly smaller metric sizes (1L, 2L) that are typically seen in convenience stores or on branded milk.

  I would say that 4 pints (2.273L) is the typical size that most would buy for regular use, with smaller sizes popular for those that don’t have cereal/porridge.

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  • victorz@lemmy.world ⁨5⁩ ⁨hours⁩ ago

    We use it for drinking directly from a glass. Typically about 1 dl per children’s glass, 2 dl or so per adult glass. So do that once a day, that’s 2.8 litres a week for us. That makes 2×1.5 L/week enough. One gallon for one person is a lot of milk IMO but people obviously manage. I just find it baffling to consume that much. 😄

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• Alexstarfire@lemmy.world ⁨13⁩ ⁨hours⁩ ago

  I can go through a whole gallon by myself before it goes bad. Now, I might just barely be able to do it most times, but still. Between cooking, drinking, and cereal, I can usually find a way to use it all. I mostly drink it though.

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