Even what is sold in the stores as whole milk tastes like water to me. I grew up near a jersey dairy and nearly all our milk came from that dairy. That milk was high enough in butter fat to have a slight yellow tinge and certainly tasted better. We have a Jersey cow now and Mrs. doesn't like me using the milk because it "isn't tested" but it is certainly better than the store crap. Although I rarely ever milk her. She will stand still in the pasture for me to get a pint or so every so often. (We keep her calves on her until the next calf is due. ) One thing that few folks ever had is raw milk. Despite all the health risks, nothing on earth is as good as a tall glass of cold raw milk. Complete with the natural lumps of cream and butter fat. (That makes some city folk gag right there.)
And the other dairy product that bugs the crap out of me is buttermilk. Stores sell cultured buttermilk. To me, butter milk is what is left of the cream when the butter is made and separated out. What does a "culture" have to do with buttermilk? I made some butter growing up and we did drink the fresh buttermilk often right from the churn. It was a lot like skim milk.