Skim milk contains more calcium than whole milk.  It’s healthier in every way!

To make sour milk, combine 1 cup of milk and 1 tablespoon of vinegar and let sit for 15 minutes.

When adding milk (or cream) to a hot dish, it is best to heat it up a bit before adding it to another hot liquid. It is partly the difference in temperature that causes milk or cream to curdle. Never add milk or cream to a boiling liquid.
Freezing Milk: Use pasteurized homogenized milk. Place in moisture-vapor resistant containers for freezing. If packaged in wide-mouth containers, leave 1/2-inch headspace for pints, 1 inch for quarts. If packaged in narrow-mouth containers, leave 1 1/2 inches headspace for either pints or quarts. Freezing may change the texture of the milk and cause some separation. Stir well before using.

Milk Allergies: Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn’t bother most people.
The proteins in cow’s milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies (the infirm, and arthritics) will often thrive on goat’s milk, and raw goat’s milk also is loaded with the enzymes that enable the metabolizing of the calcium.