Bryan wrote:
> 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

The heavy cream I have is unhomegenized and doesn't have anything else
in it.

8 to 1 sounds like where to start with this one.

Thanks again to all who responded - well, all who responded with
something other than a complaint.

-S-