Milk

[Stu]

Genuinely don't have milk in the house. Neither of us have it.
Used to keep some UHT for making custard or whatever, but too lazy these days and just keep some ambrosia in.

Occasionally enjoy some double cream on cheesecake or whatever.

I only drink black coffee. The wife can't tolerate caffeine (IBS) so she doesn't have either.

When we have guests, we have to dig out the teabags and nip to the shop who only sell milk 4 pints at a time. 95% of it normally ends up down the drain. Often have to buy teabags, because they actually do go stale, even if you keep them airtight. Probably waste 90% of those too.

I've started stealing the sealed packet ones from hotels when I'm away with work for this reason.

I don't mind tea. I just prefer coffee (oh and yes, I'm a coffee snob)

 

[Chippy_Tea]

Refused to drink it at school, but it was fine from my mum's fridge.

The school reference was a little tongue in cheek TBH i have never liked drinking milk and still don't like the taste.

 

[MashBag]

Yes, now we have full cream Jersey milk. Probably a big slug or two from the bottle most days.

For years we had skimmed white water. That is properly terrible. Whole milk lasts longer and tastes better.

 

[Chippy_Tea]

We use Cravendale we don't use much milk and it lasts a week.

 

[Stu]

Yes, now we have full cream Jersey milk. Probably a big slug or two from the bottle most days.

For years we had skimmed white water. That is properly terrible. Whole milk lasts longer and tastes better.

So here's a thing. If you're lactose intolerant, the best thing you can have is double cream.

The less fat, the more lactose.

When the wife was testing her intolerances, one of them is to remove lactose from your diet. At the time, we thought it was the double cream in coffee impacting her. Turned out that it was the caffeine! A friend is almost entirely lactose intolerant but he can take really really small amounts of double or whipping cream (and that's about it).

 

[MashBag]

That sort of makes sense. Lactose is a sugar. Cream is fat (almost butter) and sugar fits not dissolve in fat but in the milk

Seems illogical.

Don't get me started on all this fat /salt is bad for you cobblers