Skim milk into whole milk
I have a recipe that I want to make that calls for 2 cups of whole milk. I have skim milk and I have heavy cream. How can I approximate whole milk? I was going to try 12/3c skim to 1/3 cup cream. Does that sound about right? Does anyone have any idea about this?
Since I dunno if this question warrants a new thread: Can I use 1% in place of whole milk when making Cinnamon Rolls?
I'm a bit of a novice when it comes to all things yeast raised and I wanted to try making Pioneer Woman's Cinnamon Rolls today as a practice run for Christmas gifts and I don't have any cream on hand.
Well this is my conversion chart I've posted a few times here:
Add the following to 1 cup of skim milk to approximate 1 cup of
1.5t heavy cream= 1% milk
1T heavy cream= 2% milk
2T heavy cream= whole milk
5T 1t heavy cream= half-&-half
9T heavy cream= light cream
1T light cream= 1% milk
1T 2t light cream= 2% milk
3T light cream= whole milk
5 oz light cream= half-&-half
2T half & half= 1% milk
3T half & half= 2% milk
4T half & half= whole milk
I think that whole milk is 4% fat and cream is 35% fat (right? not totally sure about that...) if you want the same amount of fat (assuming skim milk is 0%), you can use the old C1 * V1 = C2 * V2 formula:
2 c. * 0.04 = x c. * 0.35
x = .23 or about 1/4 c. of cream, 2 and 3/4 c. skim.