h a l f b a k e r yRecalculations place it at 0.4999.
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Choice of milk fat percentage can divide a family. I prefer
1% milk,
my wife likes 2%, my mother-in-law drinks only skim when
she visits,
and the baby gets whole. So we might have up to four
different types
of milk in the fridge at once, and keeping track of which
type we
need to buy
can be a hassle.
Enter the Milk Mate brand milk fat selector. The unit screws
onto a
pair of half-gallon or gallon size milk jugs. You simply buy
skim and
whole (4%) milk, and attach a jug of each type. A dial on
the neck
allows you to adjust the balance and thus the fat content.
Just
select your preferred type of milk and pour.
Wikipeda: Homogenization
http://en.wikipedia...ization_(chemistry)
One possible problem. [rcarty, May 27 2013]
[link]
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We usually just get 1% instead of 2%, because
that's what the kids drink and there's not that big a
difference. But the baby has to drink whole (and we use
whole for cooking), and my mother-in-law visits quite
frequently, and she will only drink skim. I won't drink whole
or skim myself. If all we have is whole and skim, I'll usually
just combine them 3-to-1 to make 1%, which was the
genesis of this idea. |
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Ha, right, biglsleep FTW. This is a really great halfbaked idea. |
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I'd definitely try blending whole milk with water to see if it has suitable results. By ''I'd'' I mean you should. |
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//and my mother-in-law visits quite frequently// |
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<obligatory Office Space co-mingled with Michael
Crichton's Disclosure reference</> fix the glitch |
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If 1l of 4% milk contains 40ml of fat and 960ml of water, then to get 1% your invention would have to pour 250ml of 4% and add 750ml of water which would be 10ml milk fat and 990ml water. Seems easy enough to do with adjustible openings regulating flow rates. The spout should designed to swirl the output to blend it. Although, there might be a problem with homogenization [link]. |
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It's really your only option now. |
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You can't adjust the milk fat percentage by adding water,
because milk isn't just fat and water—if that were the case,
skim milk would be pure water. Milk also contains
considerable amounts of sugar (lactose) and non-fat solids
(calcium, protein, etc.). You can adjust the milk fat
percentage by blending whole and skim milk though, which
is essentially what they do at the dairy. |
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Homogenization isn't really a problem, since you're mixing
two homogenized milks together evenly. Even if they did
have a tendency to separate (which I'm pretty sure they
wouldn't), they wouldn't do so before you can drink the
milk you've poured or finish your cereal. |
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Don't forget the chocolate spigot. |
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I thought the title was Milk Máte. Like milk tea, only it's
served at places with argentine rather than asian
teenagers. Optionally available with whatever the
argentine equivalents of tapioca balls are. |
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I was born in a dairy farm.
When we needed milk we just went to the milk tank and filled the jug.
My dad liked the creamy milk so he scooped from the top but others
used the tap on the bottom. Easy! |
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Is Maine the only place where 1 1/2% milk is available?
With all of these preferences bouncing around I was
surprised not to see at least one other 'baker who shared
mine. |
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ne'er heard of 1.5% so yes. I wouldn't mind trying it since I'm okay with 2% (or 1% cold filtered just barely) |
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I was thinking more in terms of 0% milk delivered with a small container of 100% fat. That way you only have to add tiny amounts, then shake. |
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100% would be ghee, which wouldn't mix with skim milk. You could probably use 60% or so - basically, heavy cream. |
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