What do you do with 6% fat milk?

[Anonymous]

I saw some today and wondered what people use it for. I think whole is usually about half that.

[Anonymous]

Whole is 4%. I bet 6 would be good for making certain cheeses, pudding, high-calorie smoothies, drizzling over oatmeal, in coffee...

[Anonymous]

What is this? Half and half?

[Anonymous]

The U.S. Food & Drug Administration sets specific standards for each type of cream. The difference between these four common cream varieties is really just the amount of fat they contain.

Heavy cream contains 38 percent fat
Whipping cream contains 35 percent fat
Light cream contains 20 percent fat
Half-and-half contains 12 percent fat

Whole milk is usually 4% fat. If there is such a thing as 6% fat milk, you can’t substitute it for cream in recipes that require cream. You’d use it the same way you use whole milk.

[Anonymous]

It would be great for making fresh ricotta.

[Anonymous]

Drink it lusciously.

[Anonymous]

Anonymous wrote:The U.S. Food & Drug Administration sets specific standards for each type of cream. The difference between these four common cream varieties is really just the amount of fat they contain.

Heavy cream contains 38 percent fat
Whipping cream contains 35 percent fat
Light cream contains 20 percent fat
Half-and-half contains 12 percent fat

Whole milk is usually 4% fat. If there is such a thing as 6% fat milk, you can’t substitute it for cream in recipes that require cream. You’d use it the same way you use whole milk.

Well I saw it today so it exists. I was wondering if it would be good for making yogurt. Maybe I’ll go back and get some.

[Anonymous]

Yoghurt, cheese, sour cream, crème frâiche, Schmand, Magerquark and Speisequark too.

[Anonymous]

Put it in your coffee for something between milk and half and half.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The U.S. Food & Drug Administration sets specific standards for each type of cream. The difference between these four common cream varieties is really just the amount of fat they contain.

Heavy cream contains 38 percent fat
Whipping cream contains 35 percent fat
Light cream contains 20 percent fat
Half-and-half contains 12 percent fat

Whole milk is usually 4% fat. If there is such a thing as 6% fat milk, you can’t substitute it for cream in recipes that require cream. You’d use it the same way you use whole milk.

Well I saw it today so it exists. I was wondering if it would be good for making yogurt. Maybe I’ll go back and get some.

It would be great for yogurt! Where’d you see it?

[Anonymous]

Some breeds of cows produce milk with a higher butterfat content. For example, Jerseys produce more than Holsteins (but less overall volume, which is why most dairy cattle are Holsteins). Nothing questionable about this at all. -farmer

[Anonymous]

I often add a half cup or cup of cream to my half gallon of whole milk when I'm making yogurt. 6% milk would work great as a replacement for that.

[Anonymous]

Where are you seeing this? We buy whole milk but this sounds great.

[Anonymous]

We are a whole milk drinking family. Sometimes I splurge on the alexander farms 6%. It's delicious!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The U.S. Food & Drug Administration sets specific standards for each type of cream. The difference between these four common cream varieties is really just the amount of fat they contain.

Heavy cream contains 38 percent fat
Whipping cream contains 35 percent fat
Light cream contains 20 percent fat
Half-and-half contains 12 percent fat

Whole milk is usually 4% fat. If there is such a thing as 6% fat milk, you can’t substitute it for cream in recipes that require cream. You’d use it the same way you use whole milk.

Well I saw it today so it exists. I was wondering if it would be good for making yogurt. Maybe I’ll go back and get some.

It would be great for yogurt! Where’d you see it?

Costco Fairfax.