Here’s a question, O Internet:

If I buy full-fat milk and dilute it 50/50 with water, do I effectively have semi-skimmed milk, or is there something more sophisticated about the skimming process?

And if I then dilute it again, do I get skimmed milk… for one quarter of the price?

Enjoyed this post? Why not sign up to receive Status-Q in your inbox?


Skimming only reduces the fat content, it leaves the proteins and other soluble milk components. So you can dilute whole milk with skimmed milk to get semi-skim, but if you dilute it with water you just get weak flavorless milky water. While checking my recollection of the process I came across this amazing chart: LINK

I wonder how many of these I can have with my breakfast today?

Isn’t it more about the fat content (5%, 2%, etc)? I think to get skimmed milk you have to take full-fat milk and just lose some of the fat, not simply dilute it, or ou just get watery milk

[…] One should always have something sensational to read on the net… « Whitewashing? […]

Got Something To Say:

Your email address will not be published. Required fields are marked *

To create code blocks or other preformatted text, indent by four spaces:

    This will be displayed in a monospaced font. The first four 
    spaces will be stripped off, but all other whitespace
    will be preserved.
    Markdown is turned off in code blocks:
     [This is not a link](http://example.com)

To create not a block, but an inline code span, use backticks:

Here is some inline `code`.

For more help see http://daringfireball.net/projects/markdown/syntax


© Copyright Quentin Stafford-Fraser