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Sep 21, 2007 10:59 AM

skim milk: why so watery??

does anyone know the process by which whole milk is turned into skim?? how do they remove the butterfat?? why are some skim milks more watery than others.

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  1. I have always wondered that too.

    I hate skim milk, and cringe when forced to have it when whole milk isnt available.

    1. The only skim milk I can tolerate is Skim Plus. Most skim milk looks "blue" to me it's so thin.

      1. Milk you buy at the supermarket has been homogenized to prevent the fats (cream) from separating and rising to the top. To make skim milk, they just let the raw milk sit until the cream has separated, then skim it off the top. They then sell the cream separately or they can put some back in to the skim milk before homogenization to produce 1% or 2% milk. Whole milk is 3.5% fat.

        1. I have heard the more Vitamin D added the less 'skim taste"

          The store brand I use has Vitamin D added and to me tastes less like skim, less watery, than the same brand's 1% or 2%.

          1. Does anyone happen to know why non and lowfat milk has palmitate in it?

            1 Reply
            1. re: mselectra

              palmitate stabilizes the vitamin A that is added to the milk.