Rhonda: You are so funny! Tell your computer to SHAPE UP. I'll re-post the Milk info here, but "more better" Yea Page!!
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milk = cow's milk

Varieties: skim milk = nonfat milk (0.5% fat), low-fat
milk (2% fat), and whole milk (3.5% fat).

You can buy it fresh, or as powdered milk, canned
evaporated milk, or UHT milk packed in aseptic
containers. Fresh is best for drinking and delicate
desserts, the other kinds pick up an unpleasant
caramelized flavor when they're heated for packaging.

Acidophilus milk tastes much the same as ordinary
milk, but it includes the beneficial acidophilus bacteria
that are destroyed during pasteurization. Raw milk is
unpasteurized.

Substitutes:

Goat's milk (This is easier to digest that cow's milk.
Fresh goat's milk is a good all-purpose substitute for
cow's milk, but non-refrigerated forms have an
unpleasant tangy, barnyard flavor that overpowers
subtly-flavored dishes.)
OR
oat milk (This is more expensive and less nutritious,
but a good all-purpose substitute for milk in cooking.
A good choice for vegetarians who object to the
animal exploitation involved in the production of cow's
or goat's milk.)
OR
buttermilk (Especially good in pancakes or waffles. If
using in a baked good, 1C milk = 1 C buttermilk - 2
teaspoons baking powder + 1/2 teaspoon baking
soda)
OR
soy milk (This is more expensive and (unless fortified)
less nutritious than ordinary milk. It has a nutty flavor
and turns beige when cooked. It works well in most
baked goods, but it's a risky substitute in savory
dishes.)
OR
rice milk (This is more expensive and (unless fortified)
less nutritious. It's great for making desserts, but it's
too sweet for savory dishes)
OR
almond milk (Also more expensive and (unless
fortified) less nutritious. It's very sweet, use it in
desserts only) OR water (makes eggs creamier in
scrambled eggs, gives breads a coarser texture and a
lighter crust)
OR
(in baked goods) sour cream (Makes baked goods
more tender and moist. For each cup of milk you
replace, subtract one teaspoon of baking powder and
up to three tablespoons of fat from the recipe and add
one cup of sour cream plus 1/2 teaspoon of baking
soda.)