How to make 1% milk? (+5 steps to skim milk)
In this article, we will answer the question “How to make 1% milk?”, and how to skim fat from milk?
How to make 1% milk?
To make 1% skim milk, combine 300 ml skim milk with 100 ml whole milk; this reduces the fat content of the final product to a 1% level; without altering the percentage of other constituents.
Adding water to milk to make 1% milk is not the way to go. It is because adding water won’t only dilute the fat content but also reduce the number of other constituents like protein, lactose, vitamins, and minerals.
How to make whole milk from skim milk and cream?
- 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
- 2T half & half= 1% milk
- 3T half & half= 2% milk
- 4T half & half= whole milk
- Add cream in a graduated measuring cylinder.
- Add cream until the total volume comes out to be 1 cup.
How to skim fat from whole milk?
Fat can be skimmed off the whole milk by 2 ways:
Leaving raw milk to settle
- Read the label to make sure the milk is non-homogenized. Non-homogenized milk can be bought from farmers’ markets or some grocery stores. Pasteurized milk does not make any difference.
- Pour the milk into an airtight container like mason jars or Tupperware. You can also pour it in a glass or jug and cover it with a plastic sheet. The container should be clean and clear so that you see the band of fat separated from the milk.
- Let the milk sit in the fridge for at least 24 hours. Do not shake or move it around while It sits.
- After 24 hours, you will see a band of light-colored cream sitting on top of the milk.
- Remove the cream using a slotted spoon. Save it to use for some other recipes or drain it.
- Put the skim milk back to the fridge and use it within a week of storage.
Boiling raw milk to skim it
- Pour the non-homogenized whole milk into a pot or saucepan and let it simmer on medium heat for about 6 minutes with occasional stirring to prevent the bottom from burning.
- Remove the saucepan from the heat and let it rest for at least 2 minutes. Do not stir and you will notice a thin film of fat forming on top of the milk.
- Remove the cream using a spoon. Save it for later or wash It down the drain.
- Cover the saucepan with a lid and put it in the fridge for 8 hours after It loses some of its heat. As the milk cools, more cream will afloat the milk surface which can easily be scooped out.
- The cream after refrigerating will settle in a comparatively thin band. Keep the skim milk in the fridge and use it within 7 days.
Other FAQs about Milk which you may be interested in.
Types of milk
Whole milk is standardized at 3.25% fat by weight. An 8-ounces of whole milk contains 8 grams of fat and 150 calories.
Reduced-fat milk is also called 2% milk. It means that fat constitutes 2% by weight of the milk. An 8-ounce glass of reduced-fat milk provides 5 grams of fat and 13 essential nutrients like other types of milk.
An 8-ounce serving of low-fat milk provides about 2.5 grams of fat and 100 calories.
Fat-free or skim milk
Skim milk has the same nutrients as whole milk but It has fewer calories due to its low-fat content. An 8 ounce serving of skim milk provides only 80 calories. Other than that, It provides 13 essential nutrients and 8 grams of high-quality protein.
Organic milk is produced by following strict guidelines, set by the USDA, for the rearing of the animal in the farms. These organic farming practices include allowing the animal to graze freely and not be treated with drugs like growth hormones.
Lactose-free milk is the same as any other type of milk providing the same levels of calcium, protein, sugars, and vitamin D. the exception is that this milk has lactose(milk sugar) broken down so that It can be used by lactose-intolerant people.
Raw milk is fresh milk, coming straight out of the cow udder. It has not been pasteurized. Its use and distribution have been prohibited because of various safety concerns addressed by FDA and CDC.
In this article, we answered the question “How to make 1% milk?”, and how to skim fat from milk?