CynUpstateNY, I've been playing with your butterfat question:

M

marilynfl

Moderator
SHORT VERSION: I think...and we really shouldn't give too much credence to that concept...that a cup of 6% butterfat milk would give ~2 TBL more fat than a cup of regular whole milk. Not enough to change a recipe. I agree with Dawn...use it like whole milk and it will just make the ice cream richer.

LONG, LONG VERSION: Using a nutritional information book, I pulled the data on various types of milk.

Regular "whole" milk is termed 4% and has 150 calories in 8 oz. That means the weight of the fat compared to the total weight of an 8 oz glass of milk is 4%. One 8 oz glass has 8.2 grams of fat. 8 oz of milk converts to 226.8 grams. So (8.2/226.smileys/bigeyes.gif*100 = 4%.

However, the fat calories for whole milk tell a whole 'nother story. Whole milk has 8.2 grams of fat. Fat has 9 calories per gram. (8.2*9) = ~74 calories. The percentage of fat calories to the total calories of the milk is (74/150)*100 = 50%, which means 1/2 of that cup of milk is fat. (That would be 8 TBL)

The 6% butterfat worked out to 61% fat calories, which would be approximately 10 TBL of fat in the glass. (The calories worked out to about 200 calories for 8 oz.)

So you're getting an extra 2 TBL of fat with each 8 oz of milk.

(Conditional statement: I figured this out in bed last night at 11:45 pm. Consider yourself warned that it's probably a bunch of whooey.)

Here's the chart showing the fat calories in cow milk: 0% (fat-free), 1%, 2%, 4%(whole) and on to Cyn's 6% on the far right. Red column is total calories, blue column is the amount of fat in each 8 oz serving.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/MilkFat.jpg

 
Let me sleep on it...Baby, baby let me sleep on it...and I'll give you an answer in the morning

 
Zowie! What a response! I made the Fudge Ripple from The Perfect Scoop yesterday and

just tasted it. It's really creamy and delicious but it's too rich for me. I can see me eating about a tablespoon. DH says it's wonderful. I think Maybe I should do frozen yogurt or ice milk for me.
If any of you make your own ice cream this is one book you should invest in!

 
I just made a cherry/almond/chocolate chunk vanilla, blending recipes from Perfect Scoop

and another recipe book simply called Ice Cream. I just couldn't go with 2 cups of heavy cream and 5 eggs yolks in the Perfect scoop version. But the Ice Cream version of vanilla was only milk and 2 eggs plus a bit of heavy cream. So I blended the two. Good flavor, but ended up adding too much add-ins...not enough ice cream. I honestly didn't think that was possible.

I did love the idea of soaking almonds in scalded milk before using it. I've done that with pistachio ice cream and using roasted almonds really made the flavor smooth.

Oh, and I tested the tapioca starch method. The ice cream didn't melt all that fast, but I made the mistake of not having a control to test it against. Geez, I guess that means I have to do this again.

By the way, I hate my Donvier. I just don't get the difference between freezing the base in the cannister versus just sticking the cold base in the freezer. It doesn't really churn. It just pulls it away from the walls.

 
You must log in or register to reply here.
Back
Top