I just feel like its weird how the percentage goes from 1-2% to whole.
Also, what do these percentages even mean? How can you turn milk into 1% or 2% milk?
In: Other
Whole milk is about 4% milk fat. Above that and we don’t call it milk any more, but mostly cream.
* Half and half (roughly meaning half milk and half cream) is 10-18%.
* Light cream is 18-30%.
* Whipping cream is 30-36%.
* Heavy whipping cream 36-40%.
* Double cream is 48%.
Above that is basically butter (70%).
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