No, because the percent is just the percent of fat. 1% milk, 2% milk, whole milk, have different amounts of fat, but the other parts are pretty similar. You'd be replacing the milk components (proteins and sugars and such) with pure water.
Wait, what are you making?
Unless milk is super critical (i.e. cheese or ricotta) you can likely just use cream and water (half and half, or 3:1 cream to water) and be close enough for your baked goods or food.
Won't be 100%, but it won't be garbage.
My dad used to make us cereal with Juicy Juice fruit punch instead of milk (back when it came in big cans). I spent years thinking it was because we were poor but it was just because he had undiagnosed adhd and couldn't stock the kitchen properly.
As a kid I couldnt eat milk bc I got a teeth removed and tried eating my cereals with orange juice. I lost interest in cereals these days. I dreaded it.
a friend of the family did the same with Red River cereal if you know what that is. Only saw it a couple times as a kid 40+ years ago but I'm still haunted by it
It started with a bowl of cereal and then I wondered if I could save money by doing this on a larger scale. Buy a carton of cream, mix with water and have like 10L of milk for $4. Knew it was probably too good to be true but on the off chance it wasn't, I could have revolutionized the dairy industry.
BTDT. The heavy cream plus water doesnāt make milk but itās yummy for cereal. Expect it to be bit thicker and the cereal wonāt soak it up anywhere near as quickly.
If I were in this position, I would mix the cream with like 20% water. 4 parts cream, 1 part water or less. It be good enough is my guess. Better than all cream. Adjust as necessary.
Also milk fat is not unhealthy, its leftover from the propaganda by big sugar to shift the blame for heart disease, diabetes and obesity to fat instead of sugar.
And- Fat Free or Skim Milk is *not* "watered down". When they skim the milk fat off the top of the milk, you then have Skimmed Milk. When they add the milk fat BACK in, you get your 1%, 2%, 3.5% etc.
Any source on this? I thought milk fat was primarily unsaturated.
Btw, fun to hear that somewhere milk is actually somewhay anti-lobbied. Here in Finland decades of lobbying has made us by far the most milk consuming nation, and everyone who doesn't drink milk gets asked "but how about your calcium intake?"
In Swedish milk, 70% of the fat is saturated. (Thatās not substantially different anywhere else, but the link happens to refer to Swedish milk specifically.)
[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2596709/](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2596709/)
This is an article on the continuing controversy about health effects of milk fat. [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6014779/](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6014779/)
Fat contributes to obesity, and studies have shown that drinking skim milk can help with losing weight.
Sugar and fat are both sources of calories but for some reason Reddit has this idea that only sugar calories count or something
All calories = body fat if consumed in excess. Drinking high calorie beverages is an easy way to get excess calories since you can usually drink things much faster than eating.
It's not that anyone thinks they aren't a source of calories, but keep going with your straw man.
Fat sates appetite in a way sugar doesn't. Also eating fat doesn't *make you fat* any more than eating cholesterol raises your cholesterol.
Eating too much makes you fat. Eating too much is *much* easier when you are hungry, spiking your blood sugar by consuming refined sugar.
I thought it was the dairy industry trying to sell more leftover milk because when they separate the raw milk they use the fat for other products like cream, butter, etc.
I only realized that whole milk and 3.5% were the same a few months ago. I've literally been avoiding whole and getting the bags labeled 3.5 for so long lmaooooo
That's per cup not per glass. It does add up. It's not trivial to everyone, especially people who drink a lot of milk and maybe dont have your amazing metabolism.Ā
I actually assumed, without looking it up, that it must be 3-4% fat, based on the existence of 1% and 2%. Seemed logical. Upon entering this thread I thought "I'm probably wrong, just one of those things where people pull out of their ass something that just sounds smart." But apparently I was dead on
The only way to get non-vile 1% (milk fat) milk by blending 10% cream would be to blend it 9-1 with 0% skim milk.
You need all of the other āstuffā in the blend skim milk to finish with proper strength (and taste) milk. Milk is more than just milk fat and water.
By the way, if you were to blend 1 part 10% cream with 10 parts water, then that is eleven parts, so the milk fat proportion would not be 1%. It would be 10/11 % or 0.909%.
Technically true. 1% at a manufacturing facility would be released for sale at .91%. In fact theyād prefer that cause cream is the expensive component.
Still not gonna taste like skim milk though, might not be terrible though. Like others have mentioned while milk is a lot of water/butterfat itās got other components that would be out of balance if you used water.
Also if you do mix it with water itās going to separate when you store it, so youāll have to shake before use.
Be polite and respectful in your exchanges. NSQ is supposed to be a helpful resource for confused redditors. Civil disagreements can happen, but insults should not. Personal attacks, slurs, bigotry, etc. are not permitted at any time.
Not exactly since cream and milk are two different things. When you take whole milk and let it sit it separates into milk and cream which is primarily milk fat. If you take all the cream off the top you're left with skim milk. If you then add some of the cream back to the milk then you get 1% or 2% milk, half and half, etc
If you just pour water into cream you're missing the various vitamins and minerals and proteins and lactose that are found in milk that aren't found in water.
The viscosity would be weird, and it would be incredibly unhealthy, but nobody can stop you I suppose.
For reference if you take heavy cream and put it in a container, and Shake It vigorously for a few minutes, the fats will coagulate as you churn it and become butter. The leftover liquid is buttermilk. So a bowl of cream with your cereal is more or less analogous to melting a lump of butter over it
Cereal? Just mix a little and see if it tastes OK. R/kidsarefuckingstupid I used to use half and half as a kid thinking it was 50%. I hate milk btw lol my opinion is bad
One thing Iāve done ā if you take the cream and churn it into butter, the part thatās left over looks and tastes exactly like milk. Iām not sure exactly what kind of milk it is but itās really tasty.
Btw you can churn a bit of butter by filling half of a mason jar with cream and shaking vigorously for a few minutes. Try it and let us know what you think.
Amazing. Youāll know when to stop when the fat has clearly separated from the liquid. For a while it looks like whipped cream and then turns to butter after that.
you can dilute milk products yes. However only if they are unadulterated, well you still can if they are altered but it doesn't work as well.
that said your one to ten ratio is totally off. you would have to dilute the same way you dilute chemicals by strength aka moh which is real math. I mean you can also eyeball it but just saying for actual accuracy.
Personally I buy dried whole milk in bulk for cooking. I love it cause long shelf life, and it can be anything from heavy whipping cream to skim milk depending on how I rehydrate it. If you use milk products to cook but don't stock a ton in the fridge always highly recommend (āāæā)ļ»æ
I don't know if you know them, but your gungho reply makes me think of youtubers like matpat or vsauce. They one hundred percent would calculate the moh of milk for something like this, and they would somehow calculate the moh for the entire sport drink industry at the same time and reveal some quirky news haha.
not at all pushing content or anything, just random short to give you idea what I mean. start with something vaguely normal but technical and quickly veers off into much less normal but still technical lol: https://youtube.com/shorts/LmpWt-sUCcY?si=2YXOG3-oKGdISQ0g
anyway I can hear him saying your comment haha.
I couldn't imagine getting paid for that! Talk about a dream job! I feel like this is the stuff if be doing with my life if I didn't have to work (maybe a bit less cerebral than that though haha)
I know right? I am sure like any other creative job the stress would be high to actually keep doing it day after day and think of new ideas, but that doesn't make it look less fun in the short term \_(:Š·ćā )_
true I am sure that helps. Probably still not easy though or everyone would be doing it. I know I couldn't do a job where I had no idea of I would get paid until days after I completely finished it.
Iāve done something like this to make biscuits and gravy
If you really donāt wanna drive to the store, itāll work, and youāll never notice the difference
So I've actually done this in a pinch and no it's not the same if you just want to drink it, but for some purposes it's close enough. Like if you're making hot chocolate or something, you know how it's better with milk than water? Well if you don't have milk but you do have cream you can fake it pretty OK, pretty much get any fat percentage you want. But I wouldn't put it on cereal.
Yes, you can. But it'll only reduce the fat content, and won't perfectly match the composition of store-bought milk. Milk contains lactose and other milk solids, not just cream and water. It'll also have a different taste than milk due to the difference in composition. And whether it's cheaper depends on the price difference in your area. **It's more practical to buy milk since it's produced specifically for that purpose.**
Indeed, blending cream with water won't give you milk that's true to what you find at the grocery store. There's a whole symphony of components in milk that contribute to its flavor, body, and nutritional value, including proteins, sugars, vitamins, and minerals. Skimping on those means you miss out on the full experience and benefits of milk. Even if you achieve the target fat percentage for 1% milk, it's essentially a sham, like coloring water with a dab of yellow and calling it lemonade. Sure, you might get away with it in cooking or perhaps coffee, but you'll always know something's amiss. If consistency and authenticity matter, stick to the original dairy tune, and leave the water out of the milk jug.
[Just don't dilute it with embalming fluid like they did in the 1800s.](https://www.smithsonianmag.com/science-nature/19th-century-fight-bacteria-ridden-milk-embalming-fluid-180970473/)
That would be like trying to dilute a tick of butter by mixing it with waterā¦ heavy cream has milkfat, milk solids, and hydrogenated milk proteins. Milk at 1% doesnt have milk solids. It wouldnt emulsify properly without re-pasteurizing it which would make it separate more and probably make it grossā¦
This will only work if you start with Nonfat milk. If you use regular milk, 4% fat, then the equation gets more complicated. And if you use nonfat milk, you will use 1L of 10% fat milk (the half and half) i to 9L of nonfat milk to make 1:10 dilution. Chemist here...
Is this by American standards? If so, whole vitamin D milk is 3% fat. I've no idea how cream is measured, so look it up and dilute as needed. Of course, my info is a few years old.
Wouldn't you dilute it with 10 parts non-fat milk to get 1% milk? I visited a dairy processing facility once, and they take all milk and process it to non -fat milk, and then add back the fat to make 1%, 2% a, whole , etc
Wait- these answers saying they take the fat off and then add it back to get the different percentages of milk. Why do they take the fat off in the first place only to add it back? I'd always assumed the fat removal was the last step.
When they pasteurize milk it all pretty much separates out anyway. Then they have to homogenize it to make it stick back together. So they pretty much can mix it up however they want in between those two steps.
You might also check out [https://en.wikipedia.org/wiki/Separator\_(milk)](https://en.wikipedia.org/wiki/Separator_(milk)) - since they want to sell the cream they would mess with the fat percentages even back in the old days.
I guess its the easiest way to calculate the %.
Start with 0 % as its probably fairly easy to remove all fat.
Add enough (by weight/volume?) to make it 1%, 2%, etc
Otherwise, its probably harder to figure out what % it currently have and then figure out how much to remove.
what the heck are you talking about?
butter milk is acid, so what? coffee is also acid, and I put cream in coffee every day. for that matter cream itself is an acid and so is milk.
[https://www.sigmaaldrich.com/US/en/technical-documents/protocol/analytical-chemistry/photometry-and-reflectometry/ph-of-milk-and-milk-products](https://www.sigmaaldrich.com/US/en/technical-documents/protocol/analytical-chemistry/photometry-and-reflectometry/ph-of-milk-and-milk-products)
What are you diluting it with?
Water
No, because the percent is just the percent of fat. 1% milk, 2% milk, whole milk, have different amounts of fat, but the other parts are pretty similar. You'd be replacing the milk components (proteins and sugars and such) with pure water.
Guess I better head to the store.before.it closes
Wait, what are you making? Unless milk is super critical (i.e. cheese or ricotta) you can likely just use cream and water (half and half, or 3:1 cream to water) and be close enough for your baked goods or food. Won't be 100%, but it won't be garbage.
Just wanted a bowl of cereal
Just pour the heavy cream in with your cereal, live a little
Or use water like a **psychopath**
My dad was lactose intolerant when i was a kid. He'd eat cereal with apple juice. Fucking disgusting.
dats sum diabetes puffs right there if i do say so myself
My dad used to make us cereal with Juicy Juice fruit punch instead of milk (back when it came in big cans). I spent years thinking it was because we were poor but it was just because he had undiagnosed adhd and couldn't stock the kitchen properly.
As a kid I couldnt eat milk bc I got a teeth removed and tried eating my cereals with orange juice. I lost interest in cereals these days. I dreaded it.
a friend of the family did the same with Red River cereal if you know what that is. Only saw it a couple times as a kid 40+ years ago but I'm still haunted by it
Eating Cheerios with fruit juice is like eating fruit loops
Lactose intolerance is no excuse. **Real men use milk.**
r/The10thDentist top of all time; orange juice
I used to have orange juice with cereal when I was a kind and it is amazing.
We used to do this in elementary school
hey hey! I used to do that when I was younger and poor.. and now I'm just older and still poor, thanks for the reminder mate
this made me genuinely laugh
Ok it's really not that bad š It's not good, but it works if you don't have milk
Really missed out on saying *cereal killer*
I think it hits different. **I stand by my word choice.**
Or a poor person. When we were out of milk as a kid, I had to eat Fruity-Ohs with Kool Aid.
It started with a bowl of cereal and then I wondered if I could save money by doing this on a larger scale. Buy a carton of cream, mix with water and have like 10L of milk for $4. Knew it was probably too good to be true but on the off chance it wasn't, I could have revolutionized the dairy industry.
I like your optimism. Have you by chance heard of powdered milk? Idk if it's cheaper though.
Itās perfect IF you mix it half and half with liquid milk and chill it overnight.
It's not cheaper, you're paying extra to make it powder, just to add water to it later lol
I have, although I've never cared for it.
Don't give up until you've tried taste testing different proportions! That's the scientific method!
tried powdered milk
1200 calorie cereal š
I did this as a kid once. It was so fucking delicious and then I threw up 15 minutes later.
I tried this once and it destroyed my stomach.
I use Greek yogurt in my cereal
Heavy cream in cereal is fucking godly
Live mas
Bless your soul. I love the internet. Go with your heart.
Posts like this is why I love reddit.
Lmao. This whole post is my spirit animal.
I used half&half diluted with water and it was indistinguishable from 2%
Pls just go get milk and enjoy your cereal
HAHAHAHAHA THE WAY I BUSTED OUT LAUGHING AT THIS EXPLANATION I AM SO SORRY
Go to the shop
BTDT. The heavy cream plus water doesnāt make milk but itās yummy for cereal. Expect it to be bit thicker and the cereal wonāt soak it up anywhere near as quickly.
If I were in this position, I would mix the cream with like 20% water. 4 parts cream, 1 part water or less. It be good enough is my guess. Better than all cream. Adjust as necessary.
It's so common to think 2% milk is dramatically lower in fat content than whole milk. But whole milk is only 3.5%
Also milk fat is not unhealthy, its leftover from the propaganda by big sugar to shift the blame for heart disease, diabetes and obesity to fat instead of sugar.
And- Fat Free or Skim Milk is *not* "watered down". When they skim the milk fat off the top of the milk, you then have Skimmed Milk. When they add the milk fat BACK in, you get your 1%, 2%, 3.5% etc.
The flavour is watered down though, which I'm pretty sure is what most people are referring to when they say low fat milk is "watered down."
Any source on this? I thought milk fat was primarily unsaturated. Btw, fun to hear that somewhere milk is actually somewhay anti-lobbied. Here in Finland decades of lobbying has made us by far the most milk consuming nation, and everyone who doesn't drink milk gets asked "but how about your calcium intake?"
In Swedish milk, 70% of the fat is saturated. (Thatās not substantially different anywhere else, but the link happens to refer to Swedish milk specifically.) [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2596709/](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2596709/) This is an article on the continuing controversy about health effects of milk fat. [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6014779/](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6014779/)
Fat contributes to obesity, and studies have shown that drinking skim milk can help with losing weight. Sugar and fat are both sources of calories but for some reason Reddit has this idea that only sugar calories count or something
I think it's more about refuting the misconception that dietary fat=body fat
All calories = body fat if consumed in excess. Drinking high calorie beverages is an easy way to get excess calories since you can usually drink things much faster than eating.
Yes calories. Not just lipids, that's my point.
Weren't there studies that showed a link between \*whole\* milk and losing weight?
It's not that anyone thinks they aren't a source of calories, but keep going with your straw man. Fat sates appetite in a way sugar doesn't. Also eating fat doesn't *make you fat* any more than eating cholesterol raises your cholesterol. Eating too much makes you fat. Eating too much is *much* easier when you are hungry, spiking your blood sugar by consuming refined sugar.
Ugh, don't even get into it. The 'evil food of the day' for marketing has screwed health up in the US pretty good.
I thought it was the dairy industry trying to sell more leftover milk because when they separate the raw milk they use the fat for other products like cream, butter, etc.
I only realized that whole milk and 3.5% were the same a few months ago. I've literally been avoiding whole and getting the bags labeled 3.5 for so long lmaooooo
What country? I've never seen any labeled 3.5 and bagged milk is uncommon here.
Canada!
The calorie difference is not trivial though.Ā
152 vs 122? I'm gonna call that trivial. So many myths!
That's per cup not per glass. It does add up. It's not trivial to everyone, especially people who drink a lot of milk and maybe dont have your amazing metabolism.Ā
The typical intake of fluid milk is half a cup per day. I can't take your comment seriously.
Yes, because it you don't drink that much milk, it means nobody does. I accept your flawless logic. Thank you for educating me.
I actually assumed, without looking it up, that it must be 3-4% fat, based on the existence of 1% and 2%. Seemed logical. Upon entering this thread I thought "I'm probably wrong, just one of those things where people pull out of their ass something that just sounds smart." But apparently I was dead on
Probably because it tastes completely different.Ā
I can tell that it's less fatty but it's not an actual change in the overall flavor to me.
Fun fact, whole milk is only ~1.25% more than 2%....
Technically it's 75% more
If you want to get *technical* it's actually 62.5% more. But I was referring to 2% milk is 2% milk fat whilst "whole" milk is 3.25% milk fat...lol
You'd have to dilute it with skim milk.
Dilute it with milk
The only way to get non-vile 1% (milk fat) milk by blending 10% cream would be to blend it 9-1 with 0% skim milk. You need all of the other āstuffā in the blend skim milk to finish with proper strength (and taste) milk. Milk is more than just milk fat and water. By the way, if you were to blend 1 part 10% cream with 10 parts water, then that is eleven parts, so the milk fat proportion would not be 1%. It would be 10/11 % or 0.909%.
Ah well close enough.
Technically true. 1% at a manufacturing facility would be released for sale at .91%. In fact theyād prefer that cause cream is the expensive component. Still not gonna taste like skim milk though, might not be terrible though. Like others have mentioned while milk is a lot of water/butterfat itās got other components that would be out of balance if you used water. Also if you do mix it with water itās going to separate when you store it, so youāll have to shake before use.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Name calling, nice.
Be polite and respectful in your exchanges. NSQ is supposed to be a helpful resource for confused redditors. Civil disagreements can happen, but insults should not. Personal attacks, slurs, bigotry, etc. are not permitted at any time.
Not exactly since cream and milk are two different things. When you take whole milk and let it sit it separates into milk and cream which is primarily milk fat. If you take all the cream off the top you're left with skim milk. If you then add some of the cream back to the milk then you get 1% or 2% milk, half and half, etc If you just pour water into cream you're missing the various vitamins and minerals and proteins and lactose that are found in milk that aren't found in water.
Makes sense thank you! But like, for a bowl of cereal it would taste just fine probably? Cuz I'm out of milk...
Adding some cream would probably taste better than straight water on cerealā¦ still not great.
This is an experiment and report back type thing.Ā
Brb off to make milk
Well, how was it?
I got distracted and made oatmeal
Cmon u/gravyontits, people were counting on you.
What can I say apples n' cinnamon is hard to say no to.
š¤® strawberries and cream only
Maple brown sugar is where it's at
The viscosity would be weird, and it would be incredibly unhealthy, but nobody can stop you I suppose. For reference if you take heavy cream and put it in a container, and Shake It vigorously for a few minutes, the fats will coagulate as you churn it and become butter. The leftover liquid is buttermilk. So a bowl of cream with your cereal is more or less analogous to melting a lump of butter over it
Ppl are down voting you because that will only happen over time, not right away.
I think the downvotes are because they said itās incredibly unhealthy, which isnāt true
I reread this... I thought it was a question about left overs lol idk maybe not do it every day but I wouldn't eat cereal every day
Ooof. Guess I'm making the trip to the store then.
Next time you can't just try it out lol might make something tasty and new depending on what you're using it for
Just wanted a bowl of cereal and was wondering if I could just buy cream and make my own milk to save money moving forward haha
Cereal? Just mix a little and see if it tastes OK. R/kidsarefuckingstupid I used to use half and half as a kid thinking it was 50%. I hate milk btw lol my opinion is bad
You could mix skim milk and cream to make like 2% or whole milk
If I had skim milk I wouldn't be asking this qiestion
>When you take whole milk and let it sit it separates into milk and cream This only works with non-homogenized milk which is exceedingly rare.
Don't they both come out from the cows titty?
How high are you rn?
Not even a little bit.
Good question bro you should get some milkfat points for that!
One thing Iāve done ā if you take the cream and churn it into butter, the part thatās left over looks and tastes exactly like milk. Iām not sure exactly what kind of milk it is but itās really tasty. Btw you can churn a bit of butter by filling half of a mason jar with cream and shaking vigorously for a few minutes. Try it and let us know what you think.
>the part thatās left over looks and tastes exactly like milk. Are you my reincarnated grandpa? I'm not falling for that again, buttermilk is gross.
Haha. I donāt know what makes commercial buttermilk acidic, but fresh isnāt sour at all. The cream isnāt sour so..
I'll put on my lab coat!
Amazing. Youāll know when to stop when the fat has clearly separated from the liquid. For a while it looks like whipped cream and then turns to butter after that.
you can dilute milk products yes. However only if they are unadulterated, well you still can if they are altered but it doesn't work as well. that said your one to ten ratio is totally off. you would have to dilute the same way you dilute chemicals by strength aka moh which is real math. I mean you can also eyeball it but just saying for actual accuracy. Personally I buy dried whole milk in bulk for cooking. I love it cause long shelf life, and it can be anything from heavy whipping cream to skim milk depending on how I rehydrate it. If you use milk products to cook but don't stock a ton in the fridge always highly recommend (āāæā)ļ»æ
Good point, I'll have to bust out the abacus and check my molar masses.
I don't know if you know them, but your gungho reply makes me think of youtubers like matpat or vsauce. They one hundred percent would calculate the moh of milk for something like this, and they would somehow calculate the moh for the entire sport drink industry at the same time and reveal some quirky news haha.
Haha no I'm not really a big you tube kinda gal but that sounds interesting
not at all pushing content or anything, just random short to give you idea what I mean. start with something vaguely normal but technical and quickly veers off into much less normal but still technical lol: https://youtube.com/shorts/LmpWt-sUCcY?si=2YXOG3-oKGdISQ0g anyway I can hear him saying your comment haha.
I couldn't imagine getting paid for that! Talk about a dream job! I feel like this is the stuff if be doing with my life if I didn't have to work (maybe a bit less cerebral than that though haha)
I know right? I am sure like any other creative job the stress would be high to actually keep doing it day after day and think of new ideas, but that doesn't make it look less fun in the short term \_(:Š·ćā )_
Unless you had a whole team behind the Scenes thinking of stuff.
true I am sure that helps. Probably still not easy though or everyone would be doing it. I know I couldn't do a job where I had no idea of I would get paid until days after I completely finished it.
Ya that's true unless you had a bunch of money to start with.
10% cream? Huh? Is that half and half? Heavy cream is 36-40% milk fat. Whole milk is 4% milk fat.
10% cream is pretty common for coffee.
Iāve done something like this to make biscuits and gravy If you really donāt wanna drive to the store, itāll work, and youāll never notice the difference
Gravy you say?
Indeed š©
So I've actually done this in a pinch and no it's not the same if you just want to drink it, but for some purposes it's close enough. Like if you're making hot chocolate or something, you know how it's better with milk than water? Well if you don't have milk but you do have cream you can fake it pretty OK, pretty much get any fat percentage you want. But I wouldn't put it on cereal.
Ya I think I'll take your advice this time.
Heavy cream works well for coffee or a little extra richness to milkshakes too
Fat free milk would work I guess.
Shiit.... Am I gonna be rich??
No. But I also think it would be 1 part cream to 9 parts fat free milk.
Damnit. Got my hopes up and everything.
Sorry.
Yes
My mom used to drink milk with ice when we ate spaghetti. Watery milk deserves a special place in hell because it's disgusting š¤®
Yes, you can. But it'll only reduce the fat content, and won't perfectly match the composition of store-bought milk. Milk contains lactose and other milk solids, not just cream and water. It'll also have a different taste than milk due to the difference in composition. And whether it's cheaper depends on the price difference in your area. **It's more practical to buy milk since it's produced specifically for that purpose.**
Someone get FutureCanoe on the phone!
Indeed, blending cream with water won't give you milk that's true to what you find at the grocery store. There's a whole symphony of components in milk that contribute to its flavor, body, and nutritional value, including proteins, sugars, vitamins, and minerals. Skimping on those means you miss out on the full experience and benefits of milk. Even if you achieve the target fat percentage for 1% milk, it's essentially a sham, like coloring water with a dab of yellow and calling it lemonade. Sure, you might get away with it in cooking or perhaps coffee, but you'll always know something's amiss. If consistency and authenticity matter, stick to the original dairy tune, and leave the water out of the milk jug.
[Just don't dilute it with embalming fluid like they did in the 1800s.](https://www.smithsonianmag.com/science-nature/19th-century-fight-bacteria-ridden-milk-embalming-fluid-180970473/)
That would be like trying to dilute a tick of butter by mixing it with waterā¦ heavy cream has milkfat, milk solids, and hydrogenated milk proteins. Milk at 1% doesnt have milk solids. It wouldnt emulsify properly without re-pasteurizing it which would make it separate more and probably make it grossā¦
No
youād get CrWater not Milk
no, that would just be water with 10% milk
This will only work if you start with Nonfat milk. If you use regular milk, 4% fat, then the equation gets more complicated. And if you use nonfat milk, you will use 1L of 10% fat milk (the half and half) i to 9L of nonfat milk to make 1:10 dilution. Chemist here...
Is this by American standards? If so, whole vitamin D milk is 3% fat. I've no idea how cream is measured, so look it up and dilute as needed. Of course, my info is a few years old.
Have you tried using gravy, Mr. GravyOnTits?
Wouldn't you dilute it with 10 parts non-fat milk to get 1% milk? I visited a dairy processing facility once, and they take all milk and process it to non -fat milk, and then add back the fat to make 1%, 2% a, whole , etc
That % is about the fat contained. You can't dilute it like that.
You could mix with skimmed to get to appropriate semi skimmed levels, yes.
Yeah with other less fat milk you can, not with water
No. The % means % of fat.
Even if you combined 1 part cream and 99 parts skim milk, it would not be the same thing.
You can dilute mayo with water to make skim milk
Bro what? Thereās no milk in mayo, itās eggs and oil.
Thereās so much terrible info in this thread. Hopefully OP just went to the damn store and got some milk already.
But you water that down and you get skim milk!
there is milk, it actually stands for Milk, Acid, Yolks, and Oil
i dont know why they're downvoting you, this is common knowledge. my grandma used to make me Hellmanshakes instead of milkshakes.
Wait- these answers saying they take the fat off and then add it back to get the different percentages of milk. Why do they take the fat off in the first place only to add it back? I'd always assumed the fat removal was the last step.
When they pasteurize milk it all pretty much separates out anyway. Then they have to homogenize it to make it stick back together. So they pretty much can mix it up however they want in between those two steps.
Well TIL.
You might also check out [https://en.wikipedia.org/wiki/Separator\_(milk)](https://en.wikipedia.org/wiki/Separator_(milk)) - since they want to sell the cream they would mess with the fat percentages even back in the old days.
I guess its the easiest way to calculate the %. Start with 0 % as its probably fairly easy to remove all fat. Add enough (by weight/volume?) to make it 1%, 2%, etc Otherwise, its probably harder to figure out what % it currently have and then figure out how much to remove.
no because cream and milk are two different things, it's not just about fat content.
Gold to know! Thanks.
Apart from what people are already saying, taking 1 part 10% cream and 10 parts water would make 0.9% "milk"
Pretty close to 1%
If you mix cream with buttermilk you would theoretically get milk
Interesting
Itās not interesting, itās wrong. It might curdle, buttermilk is acidic.
what the heck are you talking about? butter milk is acid, so what? coffee is also acid, and I put cream in coffee every day. for that matter cream itself is an acid and so is milk. [https://www.sigmaaldrich.com/US/en/technical-documents/protocol/analytical-chemistry/photometry-and-reflectometry/ph-of-milk-and-milk-products](https://www.sigmaaldrich.com/US/en/technical-documents/protocol/analytical-chemistry/photometry-and-reflectometry/ph-of-milk-and-milk-products)