[likpok]

I don't think I've seen milk that's not rBST free, even the cheap store brands. Where are you even finding it?

Organic milk is often UHT pasteurized which gives it a slightly scalded flavor. That might be what your tasting, rather than any nutritional difference.

[samatman]

Could be placebo, I grant you. 90% of my milk consumption is as yogurt, I get the UHT stuff by preference, so I don't have to scald it in the Instant Pot myself. The comparison is apples-to-apples along that dimension.

Your claim surprised me, so I've done a bit of looking into it, and it seems that milk from cows given rBGH/BST was never particularly prevalent, and has steeply declined over the past ten years! Also, the FDA never required the disclaimer about rBGH milk being found to be identical to non-rBGH, that's tacked on out of fear of lawsuit.

I guess next time I make yogurt I'll try the store-brand UHT and see what I think. Organic certification does have some animal welfare requirements which I support, but I eat almost a quart of yogurt a day and the difference could buy me dinner at a decent restaurant every month.

I will say that the difference between expensive eggs and cheap ones is completely obvious, while that between organic milk and the regular is subtle enough that I might just be fooling myself.