LogFAQs > #979972256

It's funny how my bodily health saw no negative impact after I got away from the heavy milk consumption. Heck, even my breath improved. Ah well.

These days, I only use dairy milk for specific baking needs, since almond milk doesn't cut it for chemistry reasons on a lot of baked goods. Like I'll be making some blueberry buckle soon, and I need either 2% or whole for it to turn out right. Pancakes only barely do OK with almond milk, but that's because some mixes do fine with water. Point is, I don't really drink dairy milk any longer, but the stuff has its culinary uses.