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Major Nikon

(36,814 posts)
Fri Oct 4, 2013, 03:16 PM Oct 2013

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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Milk fat conversion tip (Original Post) Major Nikon Oct 2013 OP
whole milk bf highmindedhavi Oct 2013 #1
The beauty of my method is you can get whatever you want Major Nikon Oct 2013 #2
Never felt the need to do this...... but interesting never the less. rdharma Oct 2013 #3
 

highmindedhavi

(355 posts)
1. whole milk bf
Fri Oct 4, 2013, 03:38 PM
Oct 2013

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

Major Nikon

(36,814 posts)
2. The beauty of my method is you can get whatever you want
Fri Oct 4, 2013, 03:45 PM
Oct 2013

...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.

 

rdharma

(6,057 posts)
3. Never felt the need to do this...... but interesting never the less.
Fri Oct 4, 2013, 07:28 PM
Oct 2013

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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