Low fat/FF Dairy vs Regular Dairy

For the most part I would rather have a smaller amount of the real deal than a larger quantity of a low or fat free version. I use 10% or 18% M.F cream in my coffee, 14% M.F sour cream, some 6% M.F yogurts, real butter, and most cheeses. I use 0.5% M.F milk on cereal and in some cooking applications, 0.5% M.F plain yogurt, and at my local cheese market I have found a reduced fat extra aged cheddar that tastes equally good to the regular.

It totally depends! I am a stickler for comparing in the grocery aisle. I look for calories first, then protein and sugars. If there is only a gram or two extra sugar but a significant savings in calories, without sacrificing protein, I'll go lower fat IF it doesn't ruin the taste.

Currently, I eat:

1% Cottage Cheese
Light Cream Cheese
Regular Cheddar Cheese
Full Fat Butter (never margarine)

Also: full fat peanut butter.

I can't do FF, I was lactose intolerant as a kid/teen and even though I've grown out of it, FF milk is too... thick? If that makes sense. But I don't like fat free, either. 2% for me.

Otherwise, full fat cheese and cream, yogurt when I have it, but low fat cottage cheese (I don't think I've ever even seen FF?)

I prefer FF over low fat.... mainly because its pretty much proven that fat content has nothing to do with weight gain/loss. (Really we should re-name it something other than "fat").

The only time I choose something low fat over FF is if I'm trying to keep the calories down in a recipe near the end of the day when I don't have a lot left in my diary to use. (For example using 0% fat Greek yogurt over the FF version does save about 100 calories per serving). This isn't always the case though since some products just load extra sugar/calories to make up for the gross low fat taste. :P

I used to do skim milk because that was the "thing" to do. Then I heard that it's really not that much better for you so I switched to1%. Now I use full fat raw milk -- which I can make skim by putting it in a container that has a spigot in the bottom, let the cream separate and just draw off what's left -- but I like the cream mixed in. I'll never go back to regular store bought milk. Since I make my own yogurt that's full fat as well and for 1 cup it's only 132 calories and 7 grams of fat.

I've also gotten away from fat free feta cheese. The full fat is way better and I just can't do low fat cheeses like cheddar and such. Even though Cabot makes a really good 50% cheese it's not something that I seek out in the stores. Full fat all the way with my cheeses.

I suppose it's just a matter of taste.

Yogurt, milk, ricotta and sour cream - low fat or fat free
Cheese - full fat all the way, totally worth the calories

I like full fat. I've been drinking 2% milk due to calories but will probably go back to full fat since I'm upping them. I get nonhomogenized milk. The cream rises to the top. I love opening a new bottle and finding a blob of cream on top.

For cheese and sour cream, I prefer full fat. I'm not so much of a milk person, so I prefer 1% or just almond milk. For yogurt I'll take low fat Greek.

ETA: for got butter!! Full fat