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Fri 30 Nov, 2007 08:39 pm
How does Safeway make skim milk that looks and tastes like regular milk when no other store seems to be able to do it?
Do they have a patent on the process they use?
Are they tricking me?
Seriously.
I drive out of my way to buy Safeway's skim supreme milk.
What gives? How is this possible?
I don't know, but they're the only store in my area that sells delicious fat-free creamo. You can't tell the difference.
It's Lucerne.
Yeah -- Lucerne.
It is the only skim milk I can drink. If I shop anywhere else I have to buy 2%. Safeway's skim* milk tastes better than most stores 2% though.
*They sell skim and what they call "skim supreme" that has an orange cap -- that's the good stuff. I've never tried the regular skim there.
About half the human race can't digest cows milk period and the other half probably shouldn't be drinking it. I work next to a milk processing plant and that has cured me of any taste I might have ever had for milk products with the single exception of the occasional little thing of flavored yogurt.
Why ganga, what's going on in that milk plant?
Do they mince the milkman there?
What bothers me most is the amount of time and money spent on breeding cows that produce a higher butterfat/cream content milk.
Then millions of dollars are spent in the processed of removing the butterfat.
Then all the money spent on heart surgeries for people drinking that stuff.
CalamityJane wrote:Why ganga, what's going on in that milk plant?
Do they mince the milkman there?
Place smells so bad at times it's all you can do to get from the building to inside your car and out of the neighborhood. I've actually managed to hold my breath until in my car and underway a couple of times.
Is there a difference between "skim" and "fat-free"? I drink Safeway's fat-free and it looks just like milk. I've had somebody else's "skim" lately, and it was watery blue.
Since I got used to the fat-free (Lucerne), even 1% tastes kinda greasy to me...
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