Yes, Brandon, there are many people smarter than you and me put together that are challenging the propaganda and dogma that is out there about milk. And "clearly" contrary to your assertion, I've done a lot of reading on this subject. The CDC has plenty of smart folks in it, but like any government/corporate/scientific entity, are subject to politics. And food is a biggie. I'll be back (I've got to run to a local dairy and pick up some fresh Jersey milk!)with some other information that challenges your reliance on CDC (the same folks that threaten us with annihilation from various flu's every year)as the only source of info out there. That's not to say they don't provide important and useful information, but many of it's conclusions are swayed by money and politics. It's how the US does business. Money first, truth second. Cheers! And keep up your poking and prodding on forums! You remind me of my bro-in-law with your research and strong opinions. Keep challenging with debates! It shakes out of our complacency!

We use whole and 2%, both organic. I use whole in my coffee and tea and 2% on my cereal. I use both in cooking and baking. When eating cookies or cakes, it's whole for me. I grew up drinking raw milk and loved it. It's probably one of the reasons I still drink whole milk.

Here is the recipe and the site follows: Ultimate Pumpkin Waffles Recipe In my mind, the perfect pumpkin waffles recipe channels all the delicious flavor of pumpkin pie into waffle form. After 90 or so batches that have distilled the recipe through countless variations on ingredient proportions and mixing techniques, Ive developed a waffle I think is truly exceptional. It uses more pumpkin than literally any other recipe available and is wonderfully rich in spices, thanks to a carefully-balanced blend of cinnamon, clove, ginger, and fresh nutmeg. I hope you love it. To make a waffle worthy of being called the "ultimate", I set about combining and then improving upon the best aspects of every recipe I could find, from Gourmet magazine to popular online pumpkin waffle recipes from SmittenKitchen, RecipeZaar, Epicurious, and dozens more. Its not meant to be a good recipe. Its not meant to be great. Its meant to be the best INGREDIENTS makes 4 round "Belgian" style pumpkin waffles Click here for the metric version of the recipe. 1/4 cup light brown sugar 3 Tbsp. cornstarch 1 1/4 cup all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1 3/4 tsp. cinnamon 2 tsp. ginger 1/4 tsp. cloves 1/2 tsp. freshly grated nutmeg* 2 large eggs 1 cup whole milk 1 cup canned solid-pack pumpkin 4 Tbsp. unsalted butter, melted and warm *Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp. DIRECTIONS 1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature. 2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend. 3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. 4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside. 5. Whip egg whites with a hand mixer on high until stiff peaks form about 1 1/2 2 minutes. Set aside. 6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine. 7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added. 8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious. 9. Once the waffle iron is heated, youre ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds. HERE IS THE SITE: http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/ The taste was phenomenal, however, I used an entire can of pumpkin (15 oz.) instead of the 8 oz stated in the recipe. I doubled the spices, but did not add extra flour to compensate for the extra pumpkin. Hence, it was dense and flat. I ruined them, but ate them anyway. I wanted that extra pumpkin "oomph," but do not know how much more flour to put in. I didn't want to double the recipe, just wanted extra taste. Oh, and another thing, I only have a regular waffle maker, not a belgian

Dannon makes a whole-milk plain yogurt in quarts. It can be hard to find, though; sometimes it's hidden among the low-fat ones. Since it's a major brand, though, I bet you can find it somewhere near you. Greek yogurt is also increasingly available. I'd thin it with water for an Indian marinade. Whole milk yogurt is very different from low-fat, or worse, non-fat. They have (disgusting, IMO) thickeners added. But... for a marinade, low-fat should be okay. Add a little sour cream or plain cream or half-and half. Some of the spice flavors are carried in fats, so you want to get the fat content back up there somehow.