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Old 08-14-2017, 08:18 AM   #21
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If you buy un-homogenized whole milk, the cream (fat) rises to the top. My dad used to use that in his coffee. But, if you use all the cream/fat at the top for other uses, what are you left with? It's not whole milk any longer, it's reduced fat milk - 2%, 1% or skim.
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Old 08-14-2017, 11:58 PM   #22
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Quote:
Originally Posted by Andy M. View Post
If you buy un-homogenized whole milk, the cream (fat) rises to the top. My dad used to use that in his coffee. But, if you use all the cream/fat at the top for other uses, what are you left with? It's not whole milk any longer, it's reduced fat milk - 2%, 1% or skim.
Definitely none of them. It might be less than 3.25% but more than 2%. That is by the taste, I'm no chemist and have no instruments to measure it (not that I would care that much anyway). It still tastes very good, like nice, fat, full flavored milk. I think that:
A) it is not that "all the fat" rises up, it would have to stand so long, it would go bad probably.
B) I didn't take it all out anyway. Just a bit for the taste and then I just stirred it back into the milk. Of course I couldn't "homogenize" it , just stirred
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Old 08-15-2017, 04:02 AM   #23
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I shake the bottles of my unhomogenized so the fats breaks up, this is what I been told to do to keep the milk full fat and it works.
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