Milk for Cooking and Food Storage

The ability to drink and process cow milk is a significant evolutionary advantage. You are able to get significant calories from another source. You can also preserve it to an extent by turning it into cheese or yogurt.

Sometimes it is hard to know what you have even when you can look at the label so here is a quick rundown of the fat levels of various milk and milk products.

Fat Content of Milk Products (approximate) and Calories

{needs to be a table, needs calories}

Whole Milk 3.3% fat 8.1g Total Fat /cup

2% Milk 2% fat  4.7g Total Fat /cup

Low Fat Milk 1%  3g Total Fat /cup

Skim Milk 0%  0.4g Total Fat /cup

Buttermilk  2.1g Total Fat /cup

Goat Milk  10g Total Fat /cup

Soy Milk  5g Total Fat /cup

Evaporated Milk 6.5% 6g Total Fat/cup

Sweetened Condensed Milk 8% 26.4g Total Fat /cup

Heavy Cream 40%

Whipping Cream 35%

Light Cream 18%

Half-and-half 10%

Sour cream 18%

Butter 80-88%

Ghee, drawn butter 100%

Powdered milk 0%

Tagged as: Food Storage