Although dairy alternatives like nut, soy, and even pea milk have been growing in popularity over the past few years, milk (from cows!—remember those?) has been a staple of American diets for centuries. But just like many of the fresh essentials we shop for, the decisions we make when it comes to buying this seemingly simple product are becoming more and more complicated every day. The questions we’re faced with when walking past the dairy cooler are now much heavier than choosing between regular or chocolate-flavored: Pasteurized, homogenized, whole, or fat-free? What even is raw milk anyway? And wait—what about organic? ~ Sarah E. Daniels of Food52
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