“Fattening Up” Milk

What’s a hound to do when there’s only skim milk and heavy cream on hand, and the cake calls for half and half? Or the family rice pudding recipe calls for whole milk and you’ve only got 2%? Faced with the rice pudding conundrum, Lisa M added a tablespoon of butter to her quart of milk, and was happy with the results. Here are some other suggestions:

It’s possible to enrich milk by reducing it, says PDXpat; removing some of the water will increase the butterfat content by volume, but will also increase the protein content, which may affect the way milk behaves in certain recipes.

Keeping cream or half and half on hand can also help. Karl S shares this formula, which shows how to “fatten up” skim milk to equal higher-fat dairy products:

To approximate 1 cup of higher-fat dairy, add the following to 1 cup of skim milk:

1% milk: 1.5 tsp. heavy cream, 1 Tbsp. light cream, or 2 Tbsp. half and half
2% milk: 1 Tbsp. heavy cream, 1 Tbsp. + 2 tsp. light cream, or 3 Tbsp. half and half
whole milk: 2 Tbsp. heavy cream, 3 Tbsp. light cream, or 4 Tbsp. half and half
half and half: 5 Tbsp. + 1 tsp. heavy cream or 5 oz. light cream
light cream: 9 Tbsp. heavy cream

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Weird question: Can I ‘fatten up’ milk?