On Mar 2, 9:38*am, 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- Hide quoted text -
>
> - Show quoted text -

Fat percentage in milk is by weight, not volume. The fat content is
expressed in grams ( a measure of weight). So the total amount of
milk used to calculate the percentage has to be expressed as a weight
too.