The superior milk experience™ is raw milk from a local farm. Why?
Because it's real milk, for real men. It's the hardcore way of milk drinking.
1) letting it sit for a while gives you a delicious cream layer on top because there's around
5% unmodified fat in it. None of that 3.5 or 1.5% baby crap.
2) if you heat it and wait for a bit you get a delicious skin on top. Yes, this is a good thing. Don't let
anybody tell you otherwise.
3) it tastes
way better than the pasteurized homogenized fat-reduced engineered modern milk. No need for cocoa or vanilla or whatever the fuck you kids poison your milk with.
but
4) you'll probably get the shits the first time you try it, it's just too awesome for city folk.
5) You better keep it cool and drink it within 3 days or it'll spoil. This has never been a problem for me
, but YMMV.
6) None of that fancy packaging. Bring your own damn bottle.
Random nostalgia: Did anybody else eat milk soup as a kid?
spoiler (click to show/hide)
Get a pan, roast bread cubes (0.5-1" side length) with a bit of butter oil until they're crispy. Add a liberal helping of sugar, stir, wait until it starts to caramelize, then serve. You just shovel a bunch of the cubes onto your soup plate and then pour milk over them (SIZZLE CRACKLE POP).
The more diverse the bread types are, the better. "White" bread like baguettes will get soggy faster but cook faster too, "brown" bread will need more chewing but stay crisp longer. Also an awesome way to recycle old bread.
So good.
Heathens just put the sugar in the milk instead of letting it caramelize. Bah. Burn them, I say.
Others don't use a pan and dry/bake the bread in the oven instead. The same applies.
Also, home-made milkshake
