Diluting down milk

I don't want to switch away from whole milk as fat in diet doesn't make you fat, quite the opposite actually. I read some websites on it and also whole milk lets me hit my macronutrient goals better.
 
I can't understand why you don't dilute it as you go? We drink quite a bit of orange squash at our house but we don't dilute it all when we get it back from the supermarket.
 
Had a think about it and have decided to just dilute it down on an ad-hoc basis at the point of consumption. 3 out of 4 of my protein shakers have a volumetric scale on them so a simple 50:50 ratio should be quite easy to nail even if dispensing direct from milk container and tap.

Thanks to all those who contributed in a positive way.
 
rubberduck said:
Hi

Will diluting down standard supermarket whole milk with tap water make it go off faster? Lets assume a 1:1 volumetric ratio. If so, would deionised water improve matters?

Thanks
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If you're worried about the water making it go off faster, simply keep the mixture separate until the time of use. You don't have to mix it and then store it, you can store both things separately.
 
Sounds horrible, and I'm sure it tastes horrible, really not something I ever intend on trying, I'd rather give up milk altogether than drink it watered down.

So essentially 1 become 2, sounds like a song I'm shamed to remember, that or a divorce!
 
Diddums said:
What about 2% milk? Soya milk? Oat milk? Even that long life stuff? Diluting milk is absolutely awful, I speak from experience.
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Soy milk turns people into SJWs apparently... Never tried oat milk? I wonder if it is like the "almond milk" with an average content of just one almond... mostly just sweetened water. I guess you could just add more water and sugar to something like that.

The_Abyss said:
What happens if you dilute the milk with the blood of poor young people and only allow the elite to drink it?
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LOL, that's an old story popular with CT nuts, was supposedly something Peter Thiel does though he's denied it:

 
I use whole and semi skimmed in a 50:50 ratio for everything. Whole tastes a bit too rich and semi skimmed not quite rich enough.
 
Diddums said:
Soya milk?
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NOOOOoooooooo!


Soya "Milk" has to be the most revolting substance that I have ever had the misfortune to put in my mouth!

Many years ago I was at a customers house and was offered the usual cup of tea, unfortunately the heathen used this utterly repellent emulsion instead of the proper stuff squeezed from a Cow.

I kid you not. One mouthful and I actually threw up!

(Yes, Really! I am not sure who was more embarrassed, me or the customer!)
 
rubberduck said:
Hi

Will diluting down standard supermarket whole milk with tap water make it go off faster? Lets assume a 1:1 volumetric ratio. If so, would deionised water improve matters?

Thanks
Click to expand...

Yes. Though how MUCH faster it will make it go off is the point of debate. Firstly, any opening of the milk before it's actually needed will hasten it going off. So you would want to dilute the milk at the last possible moment. Secondly, the water added will contain microorganisms that were killed off in the milk through pasteurisation. You're, to a small extent, de-pasteurising the milk. The difference of both of these is likely small but I couldn't swear to it without experimentation.

I do not know your purpose in this but all the ones I can imagine could be met through the alternate purchasing of either condensed milk or powdered milk.

Alternately, dilute only the part you are immediately going to drink and store the rest as normal, undiluted.
 
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