On Saturday, March 2, 2013 3:36:52 PM UTC-6, wrote:
> 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.

The carageenan and mono and di-glycerides don't really affect taste,
but do affect the physical properties.

> 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.

It would be difficult to get the butter into emulsion.

--Bryan