On Saturday, March 2, 2013 7:57:05 AM UTC-6, Steve Freides wrote:
> OK, I know this is silly, but waste not, want not, so here we go:
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> We keep heavy cream in the 'frig - my wife likes to use it in sauces,
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> soups, etc., in small quantities.
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> Our next door neighbors are taking a trip and this morning, they brought
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> us an unopened container of orange juice (no problem there) and another
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> of skim milk.
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> My oldest is going to be home from college for a week and he's a whole
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> milk drinker. I'd like to mix heavy cream and skim milk, in the right
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> proportions, which I hope someone here can tell me, to make the
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> equivalent of the whole milk I normally buy.
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> Shaking it won't be a problem - we buy unhomogenized dairy from time to
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> time and they're used to that particular weirdness of mine.
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> Thanks in advance, and apologies if I don't respond because I might not
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> have newsgroup access for a day or so myself.
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Heavy cream is ~50% butterfat by volume. The minimum standard for whole
milk is 3.25% by volume.

If you pour out 16 oz of milk, then add 8 oz of cream, you'll have 120 oz
of 3-1/3% with room to shake. Be nice. Add an extra ounce, and up the
milk fat to ~3.72%, or add a full 10 oz of cream for a delicious ~4.1%,
which is what whole milk, IMO, should be anyway.
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> -S-

--Bryan