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Reply to "What do you do with 6% fat milk? "
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[quote=Anonymous][quote=Anonymous][quote=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.[/quote] 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. [/quote] It would be great for yogurt! Where’d you see it?[/quote]
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