Reader Ellen asks:
I’ve been trying to track down the answer to this one for a while…maybe you or some of your dairy chemist followers can [help]? I am looking for a (ballpark) estimate on the fat content of manually skimmed raw milk. That is, I let the cream separate in my half gallon of milk for a day or more, then I remove as much of the cream as is possible with a scoop of some kind. Any idea what the approximate fat content would be of the remaining milk? (The milk is from pastured cows, though I really don’t need that level of accuracy.)
My feeling is that’s going to be a bit of a toughie, Ellen, as the fat content of milk varies with the breed of cow and, at least to some extent, seasonality. I don’t know the answer, but are there any Joe readers out there up to the challenge?