A to Z Challenge: Grass-Fed versus Jersey cows

[livingdeb]

I've been reading up on grass-fed beef and milk and pasture-raised chickens. They are expensive to raise because they need space. Not quickly fattened up on grains and hormones, they also need time.

But they are healthier for us to eat. The main difference is that they are lower in fat and the fats they have are healthier. There are also additional vitamins.

Since I prefer skim milk, I lose some of the advantages of grass-fed dairy cows. So maybe it's better if I choose milk from Jersey cows--that has more calcium and protein than milk from other dairy cows.

Obviously Jersey cows can be fed grass--the two categories are not mutually exclusive, in theory. In practice, I can choose one or the other.

Comments

[(Anonymous)]

Wait... you actually prefer skim milk as in you like the taste of the stuff? I was raised on skim milk and hated it with a passion - but my mother wouldn't let me leave the table until I finished it. It would sit there getting warm and disgusting until I finally held my nose and chugged it. It still makes me gag thinking about it.

When I went to Norway I had whole milk for the first time, and I literally couldn't believe it was even the same substance. It was delicious! It was also grass fed as all the cows there are (or were at the time) so maybe that made a difference.

Anyhow, I guess I'm heartened to know that there are people out there drinking the stuff of their own free will. Whenever I see the gallons and gallons of skim milk at the store, I always think about all the poor people who are being tortured and forced to drink it - so I'm glad to know that perhaps it isn't quite as grim as I had imagined!
:-) -Cat

[livingdeb.livejournal.com]

I was raised on powdered skim milk, even worse! Not Carnation, though, Sanalac, which was much tastier. (Now I can sense powdered milk, even in chocolate milk mix, and do not like it.)

To me, the fat in milk tastes like they put too much powder in it when they were making it. And since milk is not that tasty as it is, it certainly doesn't need extra flavor crystals.

Mostly I like plain milk with baked goods (cookies, brownies, pancakes, etc.). I also liked it at summer camp where we had a choice between room-temperature water, room-temperature Kool-Aide, and ice-cold milk. (Room temperature ranged from the 70s to the 90s.)

Mostly I drink milk with chocolate mixed in or as part of a more complex recipe. I should admit that I do like high-fat milk in store-bought chocolate milk just fine. It's so full of thickeners and what-not that it's very different from my chocolate milk.

I am so pleased to have taught you that at least some of the grim things you have been assuming about the world have turned out to be wrong. (We normally only get the opposite kind of news.)