No, you need at least around 30% cream (milkfat), to be able to whip it. This usually means you need at least a light whipping cream, although most will prefer heavy whipping cream, as it's more reliable and stable. It is possible for certain light creams (not whipping cream) to have enough fat to whip, but they usually fall in at around 20% fat.
Cream is the fatty parts of whole milk. You cannot churn milk to make cream but you can process whole natural milk to get the cream.
To make whole milk from heavy cream, you can mix one part heavy cream with two parts water. This will create a mixture that closely resembles the fat content of whole milk.
To make whole milk using heavy cream, you can mix one part heavy cream with two parts water. This will create a mixture that closely resembles the fat content of whole milk.
Mixing milk with 1% butterfat and light cream having 20% butterfat to get to whole milk with 3.4% butterfat. Mix 874g of 1% milk with 126g of light cream to get 1kg of 3.4% whole milk. The cream will settle on top of the milk (cream is lighter than milk) and will have to be mixed in thoroughly. This calculation can be done using a Pearson Square.
To make whole milk from skim milk, you can add cream to the skim milk until it reaches the desired fat content of whole milk, which is typically around 3.25.
No, not even single cream. Only double cream will 'whip'.
yes
Skim milk is made when all the cream (also called milkfat) is removed from whole milk. Whole milk has between 3 and 4% fat. 2% has the milkfat reduced to about half.
To make whole milk at home, mix together equal parts of heavy cream and water until well combined. This will create a mixture that closely resembles the fat content of whole milk.
No, this would only get you watery milk. Skim milk is made by removing milk fat from whole milk. This can be done by letting the milk stand and skimming the cream that collects at the top of the milk off. Note that if the milk is homogenised, this might take very long. In factory, cream is removed from milk by mechanical separation and is based on the fact that cream is lighter than milk.
Whole milk is (usually) milk from a cow that has been cooled, but has not had any cream content removed. The main choices are: whole milk (full cream), semi-skimmed milk (half the cream removed), and skimmed milk (practically all the cream removed). Whole milk is recommended for children, who need the fat and calcium, for bone structure.
It doesn't make much difference. Except that whole milk has more fat than the other.