On Mar 2, 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-

Look at how many grams of fat are in a serving of whole milk. It's
usually 8 grams per cup. Now multiply that by how many cups you have
(16 cups = a gallon) to get the total grams of fat that's needed in a
gallon of whole milk (128 grams). Now figure out the total number of
grams of fat in the same amount of skim milk and subtract. That will
give you how many grams of fat you need to add to the skim milk to
give it the fat content of whole milk. So if the skim milk has .5
grams of fat per cup you would need to add 120 grams of fat to it to
bring up to 128 grams of fat for a gallon of whole milk. Simply
divide 128 by the amount of fat in one serving of cream to figure out
how many servings of cream you need to add. Also, since adding the
cream also increases the volume you'll need to add slightly more to
compensate. Another thing, whipping cream has other ingredients in it
that could affect the taste. If you could find some plain unsalted
butter that doesn't have any added ingredients such as natural
flavorings you could also add that to the skim milk to raise the fat
content.