The milk we get today is mostly chalk water.
It has been stripped of most of it’s flavor, and anything else they can strip out of it.
Pasteurization is a good thing I believe, but the rest is not so good.
I’d have to agree. I don’t drink a lot of milk, but when I do it’s non-homogenized whole (yes, really whole, probably over 4 percent M.F.) from a local organic dairy. All I know is that it tastes really good, and I love the lashings of pure, fresh cream off the top.