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Fri Oct 4, 2013, 03:16 PM

Milk fat conversion tip

Last edited Fri Oct 4, 2013, 04:58 PM - Edit history (1)

You can get any milk fat percentage you like if you stock nonfat milk and heavy whipping cream in your refrigerator.

For each 1% of milkfat, add either 1 tsp of heavy whipping cream or 6g to each cup of nonfat milk.

1% milk = 1 cup nonfat (245g) + 1 tsp heavy whipping cream (6g)
2% milk = 1 cup nonfat + 2 tsp heavy whipping cream (12g)
Whole milk = 1 cup nonfat + {1 tbs + 1/4 tsp} heavy whipping cream (20g)

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Reply Milk fat conversion tip (Original post)
Major Nikon Oct 2013 OP
highmindedhavi Oct 2013 #1
Major Nikon Oct 2013 #2
rdharma Oct 2013 #3

Response to Major Nikon (Original post)

Fri Oct 4, 2013, 03:38 PM

1. whole milk bf

I worked at a dairy for over 10 years. The whole milk butterfat ranged from 3.2 to 3.6, sometimes lower or higher.

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Response to highmindedhavi (Reply #1)

Fri Oct 4, 2013, 03:45 PM

2. The beauty of my method is you can get whatever you want

...just by adjusting the ratio. Different things I make call for different milk fat levels. This way I can make anything I need from nonfat to cream by stocking only two products.

I think I've seen 3.75% milk before, but not that many places offer it and raw milk is very hard to find even at farmer's markets around here.

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Response to Major Nikon (Original post)

Fri Oct 4, 2013, 07:28 PM

3. Never felt the need to do this...... but interesting never the less.

 

Oh, and BTW...... Your ketchup recipe is one of my favorites!

http://www.democraticunderground.com/11576281

I use your recipe reduced by 1/3rd. I've been tweeking it a little, but the basic recipe is spot on! I will never buy the factory version again.

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