Posted to rec.food.cooking
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Making Whole Milk from Skim Milk and Heavy Cream
On Mar 2, 9:00*am, "Steve Freides" > wrote:
> Bryan wrote:
> > 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:
>
> >> We keep heavy cream in the 'frig - my wife likes to use it in sauces,
>
> >> soups, etc., in small quantities.
>
> >> Our next door neighbors are taking a trip and this morning, they
> >> brought
>
> >> us an unopened container of orange juice (no problem there) and
> >> another
>
> >> of skim milk.
>
> >> My oldest is going to be home from college for a week and he's a
> >> whole
>
> >> milk drinker. *I'd like to mix heavy cream and skim milk, in the
> >> right
>
> >> proportions, which I hope someone here can tell me, to make the
>
> >> equivalent of the whole milk I normally buy.
>
> >> Shaking it won't be a problem - we buy unhomogenized dairy from time
> >> to
>
> >> time and they're used to that particular weirdness of mine.
>
> >> Thanks in advance, and apologies if I don't respond because I might
> >> not
>
> >> have newsgroup access for a day or so myself.
>
> > 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.
>
> >> -S-
>
> > --Bryan
>
> Thank you. *One answer, from you, plus one person telling me my question
> doesn't need an answer, plus one person telling me I'm a bad parent for
> even asking the question. Ain't newsgroups just wonderful?
>
> The math is what I was looking for - it's not a gallon, so I can adjust
> accordingly.
>
> -S-
Good grief...you had to even ask!
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