Originally Posted by Andy M.
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