On Saturday, March 2, 2013 8:33:16 AM UTC-7, 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.
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> >
>
> > 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
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> > equivalent of the whole milk I normally buy.
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> >
>
> > 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.
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> >
>
> > 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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> >
>
> >
>
> 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
==
Not discussed but more importantly...is the taste. The formula might
be correct but the re-constructed whole milk will never taste
as it should. This is my opinion as one who has experimented with
a similar circumstance.

Having been brought up on a farm and involved in milking and
handling of milk I still enjoy drinking milk and despise the 2% and
skimmed milk which I equate with colored water.
==