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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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. -S- |
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On 02/03/2013 8:57 AM, 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. -S Put the skim milk in a container. Add some cream. Taste it. If it's not rich enough for your or his taste add more cream. Repeat. |
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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 |
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On 3/2/2013 8:57 AM, 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. -S- The simple answer would be to buy some whole milk when your son is visiting. Freeze the skim (non-fat) milk *if* you have a reason to use it. But experiment another time. Unless you think you can interest him in playing around with how to reconstruct deconstructed milk. LOL Jill |
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On Saturday, March 2, 2013 9:33:16 AM UTC-6, jmcquown wrote:
On 3/2/2013 8:57 AM, 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. ![]() -S- The simple answer would be to buy some whole milk when your son is visiting. It might be simpler if someone hadn't already done the math. I just realized that Steve had not specified that the container was a gallon. It's easy enough to halve everything for a half gallon. A gallon lasts 2-4 days in this house. Jill --Bryan |
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Bryan wrote:
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. Somebody isn't very good at arithmetic. |
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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- |
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On Saturday, March 2, 2013 10:59:32 AM UTC-6, George M. Middius wrote:
Bryan wrote: 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. Somebody isn't very good at arithmetic. What I omitted was that the directions were for a gallon. I think of milk as coming in gallons, since that's the way we always buy it. 128-16+8=120, 4 ounces of butterfat, divided by 120 ounces total, gives you 3.333 repeating percent. --Bryan |
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On 3/2/13 12:09 PM, Susan wrote:
I totally suck at math, but with heavy cream at least 36% fat and skim at 0% and whole milk at about 4%, isn't it a straightforward 9:1 ratio of skim to cream? It would be 8:1, but you were close enough! -- Larry |
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On Mar 2, 6:25*am, Dave Smith wrote:
On 02/03/2013 8:57 AM, 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. -S Put the skim milk in a container. Add some cream. Taste it. If it's not rich enough for your or his taste add more cream. Repeat. Shouldn't there be some calculus involved in that? |
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On Mar 2, 7:33*am, jmcquown wrote:
On 3/2/2013 8:57 AM, 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. -S- The simple answer would be to buy some whole milk when your son is visiting. Jill For Steve...it's not that simple. |
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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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On 02/03/2013 12:00 PM, 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? ![]() We could have done the math for you but some of us might have been confused by the quantities, since you left that a mystery. You wrote only that you have a container of skim milk. You didn't mention the fat content of the heavy cream. It could be 35% but it could be something else. We don't know. You didn't say. You also didn't say what fat content you son is used to. According to Wiki. whole milk, also known ans homogenized or homo, in Canada and the US is 4%. Yet,the homo milk most commonly available here is 3.25%. There is a premium brand that is 3.5% I have never seen 4%. The math is what I was looking for - it's not a gallon, so I can adjust accordingly. Okay.... it's not a gallon. So the quantity remains a mystery. Did you really expect us to answer a question based on zero real information? I don't know what your milk and cream prices are compared to ours, but there is a darned good chance that added enough cream to skim milk to make it homo would probably cost more than it would cost to buy some whole milk. Seriously. Around here it costs about $4 for four litres of skim milk and about $4.50. It would take about a lire of cream to fat it up to whole milk, and a litre of cream is going to be $4-5. You have paid as much just for the cream. |
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n
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! I would like you to figure out how much cream of an unspecified butterfat content I need to add to an unspecified amount of skim milk with an unspecified to turn it into whole milk that his son likes, without knowing what BF that is. You can use paper and pencil if you want. I confess that math was never my best subject at school, but I thought that you needed at least one value in order to calculate the variables. |
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n
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! I would like you to figure out how much cream of an unspecified butterfat content I need to add to an unspecified amount of skim milk with an unspecified to turn it into whole milk that his son likes, without knowing what BF that is. You can use paper and pencil if you want. I confess that math was never my best subject at school, but I thought that you needed at least one value in order to calculate the variables. |
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