For those who are wondering, the title of this post is a rephrasing of a famous Dr. Suess book – more on red and blue milk in a moment! Here in Glasgow, we are enjoying having milk delivered to our front door:
My Grampa used to be a Foremost milkman, and it seems almost as if being a milkman were a relic of the distant past – but not here. It’s really nice to have milk from a local dairy, and from a glass bottle rather than a plastic one. I only wish it were possible to get local organic milk delivered in glass bottles. (You can have organic milk delivered, but it’s not from local dairies, and it comes in plastic. Does anyone have any reliable information about the pros and cons?) I’m slowly perfecting the technique of making the very first pour from the bottle without spilling. My success rate is now about 50% I think!
Now, why was I talking about red milk, blue milk earlier? I thought those of you who don’t live in Britain might be interested in the convention of the colour of the milk bottle-top. There is a code that holds true across all kinds of packaging of milk: a red bottle-top denotes skimmed milk, green is semi-skimmed (more or less 2% fat), and blue milk is whole milk (3.5% fat). I know that we aren’t the only family to refer to “red milk,” “green milk” and “blue milk”. When some Gaelic-speaking friends first became grandparents, they told us they had stocked up on “bainne gorm” (blue milk, i.e. whole milk) for their grandchild. The other day in the supermarket I overheard someone calling to their shopping companion: “Do you want red milk or green milk?” The answer came, “One red and two green.” Just as in the photo above!
I have heard tell of GOLD milk – full-cream milk. I do remember when I first visited Britain in the 1970s, there was a thick layer of cream on the top of the bottle of milk. We used to argue about who got the first pour!