The Organic Milk Dilemma: Our Solution

Posted on 09.27.07 in Parenthood and there are 14 comments.

We think we’ve come to a solution for our organic milk quandry.

We’ve started just buying whole organic milk and then diluting it with water in a pitcher and essentially making 1% milk, which is what we usually drink.

We save a ton of money, about 50%, and it tastes just the same.

It seems to be working quite well for us so far.

Anyone know of any reason why this might not be a good idea? 

The Comments:

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i think it sounds like a great idea as long as it all mixes together and tastes good.

i have always been weirded out by milk though. if you think about it, we’re the only species that drinks the milk of another species. gross. haha.

that’s very clever of you!

Pinkhairedgirl...I never thought of that, gross!  No wonder I don’t like milk.  I use soy milk if I have to (cereal) but mostly just take calcium supplements.

I would be more grossed out if we drank human milk. 

Besides, the milking stalls are not suitable for women....and they would kick more than cows.

So at first I thought, “Huh, PinkHairedGirl is right, it is gross that we drink the milk of another species...but I have to say that Jimmy has a really good point...”

Funny.

What a great idea! 

It may be gross, but fresh milk is one of the things I miss most when I’m in Congo.  Powdered milk doesn’t come anywhere close!

Yes, Jimmy does have a good point!  I just don’t like milk at all.  yuck.

i don’t particularly think that milk is necessary after infancy. otherwise women would remain lactating for years and years and years after their children are born.

yeah, i said it.

The biggest drawback I see is that you won’t be making the farmers and grocers as wealthy as they otherwise could be.

Question:  Does diluting whole milk make it equivalent to 1%....and how much do we have to dilute it to get there?

If we do half water and half milk, is that equiv to 2% (making whole milk by itself something like 4% I guess?) And then diluting that half by another half makes it 1%?

Just wondering if it really works that way or if we are really just drinking watered down whole milk, full fat and all.

Euphrony?......

Okay, you asked . . .  I’ll chime in on two points here: how milk is made, and drinking the milk of another species.

First, the non-human milk.  Fact: every human is allergic to cow’s milk (lactose intolerant).  If you continue to expose yourself to it regularly from childhood, chances are you will continue to be okay and show no reaction.  If you stop drinking cow’s milk for an extended period (months/years) your will no longer be able to drink it without repercussions.

Second, how it’s made.  For a quick and interesting read, go to this site.  In short, raw milk (ranging between 3%-5% butterfat) comes into the plant and has all butterfat (mostly in the cream) removed.  The skimmed milk is processed to some degree, and the butterfat added back in during homogenization - without being homogenized, the butterfat would rise to the top over time.  (If you’ve ever pumped breast milk and stored it overnight, you will have noticed this separation.) The amount of butterfat added back into the skimmed milk will make it ½%, 1%, 2%, or whole (4%) milk; the remaining butterfat is used in other dairy products as cream.

And, yes, I did know all this before looking for a reference for you on the ‘net.

I patently refuse to comment on the picture of stalled women attached to pumps - no going there.  But, as long as milk is expressed, milk will continue to be produced (same is true in humans and cows and goats and all other animals).  Haven’t you people every watched The Hand That Rocks the Cradle?

I guess I commented on four points.  So I got carried away.

Thank you Euphrony.....I knew you were the right person to ask.

Glad I could help.

I ment to also mention (point five) that what you are doing - as I’m sure you are aware - is simple dilution of the milk.  Yes, it cuts the total fat content (your goal), but it also cuts the content of everything else.  In other words, by diluting to 1% from 4% you have cut the calcium and protein by 75%.  You will also have a milk that will not remain as homogenious over time (the fats will begin to separate, as I noted above).  If you like the taste, then go ahead and do this; but, keep in mind that you and the kids will need additional sources of calcium.

Yes - I imagine that the 1% that we buy from the store, while basically being just diluted 4% similar to our our own home brew, is also pumped with extra calcium so that it is at the 4% level (unlike our homemade version).

It may be that we give the kids the real deal and Kat and I will use our homemade 1% to help sustain our nightly cereal cravings.

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