Supermarkets now seem to stock a bewildering range of different milks; full fat, extra creamy, half-and-half, low fat, no fat ... fortunately they're often (but not always) colour coded.

Problems arise when a particular type of milk is desired, but the shop has sold out of that type. Plenty of all the others, but none of type "n".

This problem can be neatly avoided by visiting an establishment which uses the new BorgCo postmix reblender for milk.

All milk is delivered to the store as fat-free, in a refrigerated semibulk container, along with a cartridge of butter.

Should you desire fat free milk, then the machine dispenses a container of the chosen size, capped and sealed. One container of each size and milk type is always waiting in the refrigerated "ready use" compartment, like a vending machine. When that container is removed by a customer, the processing system automatically blends a new portion of milk to the desired specification, and drops it into the slot in the compartment.

The benefits of such a system are so obvious that no further explanation is needed.
-- 8th of 7, Sep 23 2011

you can add flavours, too --but tutti fruitti?? yuck http://www.thebhlgr...nehillproducts#milk
[xandram, Sep 23 2011]

your machine just won't fly http://idle.slashdo...non&utm_medium=feed
...it can't turn out this type of milk [swimswim, Sep 23 2011]

Cream Maker http://blog.modernm...g-newest-home-aids/
blends butter and milk to make cream. June, 1935. [pocmloc, Sep 23 2011]

mmmkay, tentative bun pending so what's the difference between buttermilk and x% cream then ?
-- FlyingToaster, Sep 23 2011


Just the label actually, but consumers are very stupid. It's something we've rather come to rely on here at BorgCo.
-- 8th of 7, Sep 23 2011


+ It's a possibility...(half and halfbaked)
-- xandram, Sep 23 2011


won't work. Butter isn't cream.
-- FlyingToaster, Sep 23 2011


Well, you know how they churn butter, can't they just un-churn it?
-- xandram, Sep 23 2011


// Butter isn't cream //

No, but butter was cream at one point in its production.

Apply enough heat, pressure, mechanical agitation and emulsifiers and it's possible.
-- 8th of 7, Sep 23 2011


why not just skip butter and make it a dollop of double-cream.
-- FlyingToaster, Sep 23 2011


(+) but now I've got
His milkshake brings all the Borg to the yard, damn right it's better than yours, damn right...
stuck in my head.
-- 2 fries shy of a happy meal, Sep 23 2011


<The Voice>

"If you build it, we will come … "

</The Voice>
-- 8th of 7, Sep 23 2011



random, halfbakery