Confusing Groceries: Milk
HTML-код
- Опубликовано: 19 апр 2024
- Part 14 in a series about the most confusing items to shop for in the grocery store covers milk vs cream vs half & half. Learn the differences so you're never left with the wrong ingredient.
Хобби
"Fat-free half & half" is an oxymoron, and an abomination in the sight of the Lord.
… just the Lord?! The devil isn’t happy about it either. 😂
Wait, it's all corn syrup?
Always has been.
I bought it once by accident when I was on vacation with the family 😭. Didn't notice until I took the first sip of my coffee and we had to drive another 30 minutes back to the store to replace it. That's how foul it was.
It's "Unflavored non-dairy creamer adjusted skim milk"
Ahh yes the Lord Cheezus Christ 🙂
fun fact: during milk processing, all the fat is separated out and is then added BACK into “skim” to make the various percentages. Much easier to just remove it all and add the amount you want back rather than separate it out at different percentage levels.
That makes sense, interesting
That's because cow's milk is already separated, it is non-homogenous. If you skim all the cream off the top of it(which settles there after pumping the milk out), you have skim(med) milk.
This is unlike goat and sheep milk which are homogenous, and involve a different process. You basically need to age them(set them in the fridge for a week) to separate the cream from the milk.
@@LycanFerret Good to know. Thanks!
@@LycanFerretInteresting! That explains why the 2% milk at my local grocery store is more expensive than 1%. Was wondering why that was...
Even whole milk?
In Poland we just have the fat percentage in huge digits written right at the front of the bottle/carton. Whether it’s milk or cream, or sour cream.
That makes too much sense
*I bet you also have high salaries. Low housing prices and low taxes. Get out of here with that Great Poland Dream*
Same here in Germany
Same for Canada
Pretty much in every civilized country. Coincidentally in countries that use metric system. Huh
…so you’re saying that my plot to combine 50 cartons of 2% milk to create the mythical 100% milk WON’T work?
the plot does not thicken, unfortunately
@@soulchorea hehe, thickens
The mythical 100% milk was the butter we churned along the way
@@soulchorea 😂😂😂😂😂
😂😂😂😂😂😂😂😂😂❤
Another fun fact: I work at a dairy plant and between your store brands and pricier, recognizable brands are coming from the same pasteurization and silo where the workers place different stickers on them
I also work at a dairy plant and finding this out had me confused. I kept thinking there had to be a difference, but nope, just running the fillers and swapping labels after a certain number of jugs
The one I worked at was a co-op and they would only use their own label on fluid milk. It was way higher quality than the generic brand milk. It probably depends on the manufacturing plant/company
I worked another kind of food packing (seafood) and as far as I could tell the product was the same for every brand that went down the line.
The funniest was this label touting itself as a "local Florida brand". The plant was on the opposite side of the country, and the product was made of Alaskan Pollock imported from Japan.
Anyway, what I'm saying is that branding being the only difference is super common across the board.
I mean yeah, its all just milk
Most dairy products are controlled by one company who owns 85% of the companies in the US dairy market.
As a child I was raised mainly by a farmhand and two large but wise cows. After my first physical at 14, my father, (who was also the town's doctor, go-to plumber and parsnip peddler), proclaimed that I was 40% butterfat and ready to lead the farm's next generation.
It IS true the higher in butter fat you get the stiffer your muscles become. Legend has it my great grandpa was 60% butterfat and 40% alcoholic.
your grandpa may have been a hooded seal
This is the best thing I've read so far today.
😂😂😂😂😂😂😂😂😂❤
Sorry, did you grow up in a hallmark movie??
@@MB-dg3lr Moo.
In the UK, single cream is 18% and double cream is 48%. We do have 35% whipping cream but that's harder to find now
Yeah, I was going to say - single cream is way higher than 10% fat.
Typical whipping cream is actually 38% fat in the UK.
@@SRagy The one I sometimes buy from Tesco is apparently 39.5% according to their app (just checked).
I don't think anyone actually uses half and half for anything (other than adding it to coffee etc) anyway, but single cream is closer to it than to heavy cream.
In Sweden cream is usually 40%, but I remember seeing it in 36% too.
"creaming abroad" 🤔
Creaming a broad 🙅♂️
Creaming abroad 🤝
Passport bros have entered the chat😅
@@internetshaquillelol jeez
Get @ChrisBroad over for the creaming.
@@internetshaquille cheeky boi.
These translation vids of American advertising are perfection.
its not exclusive to America
@@DOFT.mp4 the confusion of products beg to differ
@@KryCaNe I didn't say America didn't have problems. I said it's not exclusive to America
@@DOFT.mp4 I’m specifically referring to advertising lingo unique to the USA
@@KryCaNehow is it confusing?
Thank you for giving the equivalents of what the Brits call single and double cream.
Also for the yanks... In the UK milk has 3 types. While milk (usually 4-5%), semi skimmed (roughly 2%) and skimmed milk (water but is white somehow). Whole has a blue lid, semi skimmed green and skimmed red. Confusingly in Spain the lids are also red, blue and green but have no set relationship to whole (entera), semiskimmed (semidesnatada) or shite (desnatada).
What's the thing Brits call a grill?
@@mjudec That's useful info. Thanks.
@@vital20 Search me
@@vital20What we call a grill, you call a broiler.
Learning it's only a 3.5% difference makes me even more convinced that there's no acceptable reason to torture yourself with skimmed
This is true, they’ve done studies
In my country the “default” milk is 2% (we call it half skimmed) but I tried whole milk once and my mind was blown
whole milk also just lasts longer
you torture yourself to get used to it slowly to make normal milk better
I personally like the taste of skim milk so that’s why I buy it 😅 idk maybe cause it has a lot of water in it? Whole milk is too creamy for me, it feels weird in my mouth
This whole series on confusing things at the grocery store is ridiculously useful. I'm learning so much and it's totally changing the way I think about a of the things I've never thought twice about.
Another one you'll find in the UK is Jersey/Channel Island milk, or 'gold top' milk. It's ~5% fat rather than the 3.5% of whole, and honestly manna from heaven.
Oh! That sounds delightful!
Here in Czechia in central Europe, 12% cream is "cooking cream", 31 and 33% is "whipping cream", 40% is "deluxe cream" :)) You can always nicely see the percentages on the label as well as the marketing name.
That's interesting because in the US I'm pretty sure people usually cook with heavy/whipping cream! Light cream, which at ~20% is still heavier than your cooking cream or half and half, is mainly used for coffee.
@@ethanblackwood The main benefit of the 12% is that it's cheaper. It will get the job done for most things, wowever if you want a richer and fuller taste, you go for the 31-33% (depending on your fav brand) for cooking as well.
By 12% do you mean sour cream? We have it in Poland but it's kinda outside the milk-cream spectrum because it"s something you pretty much only eat in savory dishes, while 30% cream is more universal
@@bzymek7054 Not quite. Our "sour cream" (which I would eat with like tex-mex dishes or with pierogi) starts I believe at 15%, and goes all the way to 20%. And then a special category of that is "creme fraiche", which I think starts at 30%. But all of those are pretty solid, right?
Whereas our 12% cooking cream is still liquid as the standard 30% whipping cream. It's just less fatty and more importantly cheaper, so it's more often used if you cook like gigantic batches.
@@Jefffrrry That's interesting. We love some sour cream with our pierogi, and i'm fairly sure it comes in 12% and 18% options.
we actually have 2 different words for those things, śmietana (sour cream) and śmietanKa (cream). The latter is liquid, and doesn't have a specific name between 12 and 36%, it's all just śmietanka.
I'm English and I've always been confused on what "half and half" and "heavy whipping cream" is. Didn't realise it was just single/ double cream.
this is a great series. Really addresses questions that go through my mind at the grocery store that I wouldn't remember to look into after I left!
"Just in case you're creamin' abroad" ☠️☠️
Can u also talk about what crème fraîche is ?
creme fraiche is sort of like sour cream but with a higher fat content
Ive ALWAYS wondered what the non-US version of half and half is, thanks for that
And I've always wondered what the hell half and half was. I genuinely thought it was a half cream half milk mixture thing that I couldn't see a use for. Now I know!
@@mjudecthat is exactly what it is, it gets to that percentage by being half whole milk and half heavy cream
In Canada "whole milk" is 3.25%, and we call it homo milk (yes, short for homogenized.) we call 18% Table Cream, I have never seen heavy whipping cream here.
And depending on the province regular milk for drinking is sold on a large bag that has 3 smaller 1.3 liter bags of milk inside, you put a 1.3 liter bag in a pitcher and cut a corner off the bag with scissors to pour it. You can get American gallon jugs at some convenience stores but ours are 4 litres and very expensive compared to bagged milk
My dad left for some homo milk but we lived in America
You need "whipping cream" for making cream soups, ice cream, and homemade whipped cream. You could always ask the manager at your grocer if they carry whipping cream. If you have no whipping cream in your area, maybe your frozen food section will have "sweet cream" ice cream (i.e. flavorless ice cream - NOT vanilla!). That will probably be just heavy cream and sugar, which could work just fine if your recipe calls for sugar anyway. But melting part/all of a container of ice cream just to get whipping cream is going to be weird. Whipping cream is skimmed off the top of milk. Butter and buttermilk are produced by over-whipping the cream well past the whipped cream stage. It's possible that you don't have whipping cream because it all goes into other areas like butter production.
@@privacyvalued4134 we have whipping cream, it's the 36% heavy whipping cream I have never seen
* I have looked further... We sometimes colloquially say "heavy cream" in conversation which usually refers to 35% whipping cream. Our big domestic producers don't make this 36% heavy whipping cream, but apparently some specialty stores in the cities have it
I'm not that surprised, the >36% for heavy cream and 30%~36% for whipping cream is from 21 CFR 131.150 and 21 CFR 131.157, which are both US Code of Federal Regulations.
Every country has its own set of names and definitions. The English Wikipedia article "Cream" has a series of tables with various types of creams listed by region if you're interested (I saw that Canada defines whipping cream as 33%~36%, and manufacturing cream is >40%).
@privacyvalued4134 I think you're just wrong here. If you do a quick search you can find Canadians talking about American recipes and trying to find Canadian equivalents.
In Canada, according to a government page: Whipping Cream: shall contain not less than 32% milk fat but less than 40%
And from Google images that seems to be around 33%-35% in practice.
In America meanwhile from the FDA "Light whipping cream is cream which contains not less than 30 percent but less than 36 percent milkfat." And "Heavy cream is cream which contains not less than 36 percent milkfat."
So those are American specific terms with actual regulations attached to them that just don't translate across the border.
This episode is particularly helpful to me. As a German, I always struggled to translate the different varieties of cream in American recipes to the products I have acailable here. These days are gone now. So thank you very much.
Dude I really appreciate the work you're putting in here. This is great information and please continue
Single cream is 18%, I believe. In Ontario Canada we call it table cream
I’ve heard whole milk demonized my whole life and it’s literally only 1.5% more fat than 2%. Thank you for busting these myths!
Yep. People go crazy over the difference between 98% vs 97%
I know it was stupid. That was back whenever they were very anti-fat, when I was in school they didn't even have whole milk. It was 2% and below. I in fact did not grow up drinking whole milk so I just thought milk was meant to taste nasty, and could only taste good if you add sugary flavors like chocolate.
I didn't start drinking whole milk until I was in my late teens and by that point I realized oh this milk actually tastes pretty decent. I mean the lower fat percentages are fine when it comes to cooking, but if you're just drinking it by itself, a higher fat percentage is better, like the lower it would go the worse it would taste. I haven't had Jersey Cow milk milk which has a higher fat percentage.
Oh another thing I mean if you were making cheeses, it also kind of matters. What fat percentage it is, 1% or skim milk for certain types of cheeses is preferred. Otherwise it's preference.
Sorry, not to be rude but that's bad math - it's an understandable mistake but whole milk has 75% more fat than 2%, it's almost twice as much. Percentages don't work that way.
@@flingonber But 175% of very little is still very little.
I’m lactose intolerant but the few times I’ve had milk I noticed that the higher the fat content, the less it bothered my gut. I’ve always wondered why that is.
well the more fat the less "milk" there is and since lactose is milk sugars I guess there's less of it in more fatty milk products?
Less fat occupying the space = more lactose occupying it. Which is also why milk tastes noticeably sweeter as you reduce fat
Bcuz our bodies are meant to process milk as whole, the closer to the naturally occurring ratios the better.
@@cloud9beauty not how lactose intolerance works bud
I don’t know why but I can’t stop watching these videos! Favorite creator this week for sure!
Dude, I’ve seen three of your shorts and I learned something new in each one. This is great.
Single cream is more like 18-20% AFAIK with double being twice that at 36-40
Generally speaking I’m not a fan of shorts… except for puppies, kittens, babies… oh & fails. Other than those, they seem mostly just a way to comply with RUclips’s desires. Many seem to be excerpts from longer videos. I love this series of yours. Thank you for finding a useful & entertaining way to comply.
In the U.K., there are typically 3 types of cream: “Single” which has around 19% butterfat; “Whipping” which has around 38%; and “Double” which is usually around 48%+
Love this series. You’ve hit your stride with this. Keep up the great work. 😊
In Canada we have the butterfat percentages on the labels. So half and half and whipping cream have big ol 10% and 35% in their labels respectively.
Shorts from this channel been showing up recently for me. Now i gotta try Miracle Whip, Aoili, and Half & half because I've never tried any of those before 🙂
I neve expected to find a channel that explains me how my food works in a normal and teaching way. Nice.
Thank you!!! This has been nagging me at the back of my head for literal decades. I've wanted to know the percentage in whole milk since I was a kid. I was so confused about 2% and 1% and NOBODY else had an answer.
Ahhh, almost. In the UK, for milk, with the US term in parentheses, it's skimmed (non-fat), 1% (low fat), semi-skimmed (reduced fat), full-fat (whole milk), Channel Island or Breakfast (no US equivalent, about 5% fat), half cream (half and half), single cream (light cream), whipping cream (whipping cream), double cream (heavy cream), clotted cream (no equivalent, about halfway between double cream and butter).
This has quickly become a fav channel!
“Just in case you’re creamin’ abroad” oh I always am
These videos are actually really useful, thanks for making them
I love the way you educate all of us I've been using these products all my life and you explained it so well thank you
great addition to an awesome series! thanks for the education
I'm always "creamin' abroad" 😂
These videos are God tier it’s a shame Shaquille hasn’t been popping up on my RUclips at all in months
“Just in case you’re creamin’ abroad” 😂 I’m trying 😏
Evaporated and condensed milk explanation would also be helpful. Thanks.
Food science is my favorite science. Kitchen chemistry at its best
Heads up - “Single/Double” is also how these products are referred to in the Caribbean
"Artificially thickened milk" describes my waistline and complexion.
Thank you, thank you, thank you! I'm having difficulty losing twenty pounds. This really
clarified things for me.❤
I've been using "heavy cream" and "heavy whipping cream" interchangeably. Thanks for the correction!
Ooh that helped me so much to understand these names. I live in sweden and we have whole different names. I always stuggle with understanding some recipes
I had this come up about a month or two ago. The different between "Cream" and "Heavy Cream" vs "Whipping Cream" or "Heavy Whipping Cream".
The percentages really mattered because my mother-in-law had her gallbladder removed and is very sensitive to fat levels.
That is very amazing and fun
Here is a brownie recipe
to help your unhealthy sugar addiction
Ingredients:
1 cup (225g) unsalted butter
1 cup (200g) dark chocolate chips or chunks
1 ½ cups (300g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
¾ cup (95g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ teaspoon salt
1 cup (150g) dark chocolate chunks (optional, for extra gooeyness)
Instructions:
Preheat your oven to 350°F (180°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper.
Place the butter and dark chocolate chips in a heatproof bowl. Microwave in 30-second bursts (usually takes about 1 minute 30 seconds) until melted. Stir until smooth.
Add the granulated sugar and vanilla extract to the melted chocolate mixture. Mix well.
Beat in the eggs, one at a time, until the batter is smooth and molten.
Add the flour, cocoa powder, and salt to the bowl. Stir until everything is well combined and smooth.
If you’re feeling indulgent, stir in the dark chocolate chunks for extra gooey pockets of chocolate.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for the desired level of gooeyness:
Super gooey: Bake for about 24 minutes. The toothpick test will show a lot of smear.
Moist and fudgy (my favorite): Bake for about 28 minutes. The toothpick will have a brown strain and some smear.
Cakey but still fudgy: Bake for about 32 minutes. The toothpick will be clean with just a few crumbs.
Let the brownies cool slightly before cutting into squares. Enjoy them warm with a glass of milk!
Remember, these brownies can be frozen for up to 3 months, but nothing beats enjoying them freshly baked and still slightly warm. Happy baking! 🍽️👩🍳
I always knew I was on the fat spectrum
As a future dietitian, yes, I do need to remember all the percentages :( So thank you for putting them in this concise little video!
Point of order on UK terminology-double cream actually has even _more_ fat than US heavy cream, typically clocking in around 48%! We simply don't have anything quite like that here in the States, unless you're fortunate enough to have a market near you that carries imported double cream, usually from Devon. My local Whole Foods does, but it's a whopping $7-8 for only 6oz!
I once saw a commercial for “sugar-free caramel” and almost had an aneurysm
This man is showing me the ways of the kitchen…I am an eager student 🙏
Absolutely love this video series, it so helpful!!
I knew some of this but it makes more sense now. At 99.9 percent you've got clarified butter.
I asked my roommate to grab some half and half when he goes to the store and got the same Kroger dairy free one. I almost cried cause I wanted to make pasta that night. That was an important lesson.
Also helpful if you’re subbing a recipe with dairy for dairy free and you need to adjust the fat ratios. Thank you for this helpful PSA!
I believe as a brit we do have a slight differentiation between single cream, double cream and whipping cream
Single and double are much more alike but whipping/heavy crime is more thick to the need of a spoon rather than pouring it
Thanks for demystifying the successful lemon posset I made despite using heavy whipping cream instead of the double cream the recipe called for
This video was very helpful. Thank you!
Here in Denmark "double cream" "double fløde" would be the 50% cream, whipping at 38% and coffecream at 12%.
I have been ragging on you saying all of this is “common sense”. However you humbled me. The single cream and double cream has alluded me. I never thought to look it up. I used heavy whipping cream and called it a day. Thank you.
I wish I had found this a couple of years ago. I was so confused by what single and double cream were in US standards.
Love this series
Took a trip to the UK from America. I asked for a thumbs width of full fat milk in my coffee. Came out perfect.
Thank you for explaining wtf half and half is
Trying to explain this to a 30yr or older aussie, they'll prolly just say "I just want milk that tastes like real milk"
And BUTTERMILK (historically this was the whey leftover after butter was made, but NOW is simply milk cultured with the bacterias which naturally occur in milk) is from ½ ti 2½ percent fat, depending on brand.
After all these years I finally know what half and half is aside from a 50/50 mix of milk and cream. It’s just light cream
If you're a Brazilian, it is more or less like this:
Desnatado: Skim milk (less than 1%)
Semidesnatado: It translates to Semi-skimmed milk (1% - 3%)
Integral: Whole milk (3,5% - 4%)
Creme de leite (translates to milk cream), it changes its name depending of the use:
Creme de leite light: Light Cream/Table cream (18% - 30%)
Creme de leite tradicional: Thick Cream
Creme de leite fresco: Similar to Whipping Cream (25% - 35%) - We use to make chantilly
Chantilly: Whipped Cream
Nata: Heavy Cream (36% - 40%)
Some of the porcentaje can varies depending of the type of package, for example, light cream in a UHT Box has usually 17% fat meanwhile the same product but in a Can can reach 20%-25% and some people call it "traditional", but the ones in a box are homogenized and in the cans, are not.
To add different cow also have different fat percentages for their whole milk. Jersey cows have higher fat percentage.
Your channel is nice man keep up the good work
This guy is RUclips’s food Wiki.
Thank you so so so much. Every time an American used half and half i never knew what it was . Now i know!
I really like these type of videos keep it up!
i love you. your content is consistently banger. thanks
in Germany the milk is just labeled with percentage of Fat it has usually 1,5 percent and 3,5 percent
I miss those wild days when I was young and creamin’ abroad
I once got a half gallon of half and half on clearance. Everything was delicious that day.
I learned so much today. Very good video.
Heavy whipping cream can be used to make butter.
And whipped cream and buttermilk and soups and ice cream and various desserts and the list goes on...
The whole milk has a variable percentage of fat , don't remember now but something from 3.xx to a bit over 4. The 3.5% is the average that is eayer to obtain and is also an ok percentage for pasteurisation. Hint: the milk used by baristas usually (at least in Eastern Euriope) nas 3.8% and you'll be shoked how much a diference that 0.3% more fat does to foam formation.
In Canada, table cream is 18% milk fat. It's what you'd most likely put in coffee at a restaurant
One time my nephew made himself some cereal and accidentally used my heavy whipping cream instead of whole milk. He didn't even realize it until I asked where my cream went, he just thought the milk was unusually good. Ig now I know why lol.
In winter, my belly is standing on the Heavy Whipping Cream Fat spectrum.
Single cream is around 20% and double cream is around 48% so much higher than US whipping cream.
We also have whipping cream, around the minimum 36% fat needed to whip, and also half cream which is around the same as half and half at 12% fat.
I love your videos. Its informative. It's precise. I love it.
When I first started seeing your videos I felt patronized and belittled but then I started reading the comments and realized how badly home economics needs to be made a mandatory class in public education.
40% is manufacturer's cream in the US as well but quite rare
It's also important to know that whole milk is what's coming out of cows' utters. At the dairy plant that whole milk is separated into skim and cream and they mix the two together in different ratios to make each of these products.
You're missing a vital piece of the puzzle. Cow's milk is non-homogenized. That means the cream settles on top, so when you separate the cream you are skim(ming) the milk. If you drink it in a glass fresh from a cow you will get cream on top and skim on bottom. Now, if you drink it straight from the udder - THAT is whole milk. As the cream has yet to rise to the top.
@@LycanFerret touche
In my country we have, skimmed milk, low fat milk, full cream milk and cream. There's only 1 type of cream and full cream milk is maybe 3%
Pls make a book full of all of these lol
"Creamin' abroad" sounds like a country band.
In Europe, more often than not the package of cream will simply give you the fat percentage.
There are buzzwords added to the packaging such as “culinary cream” which will be in the 15-20% range and is for sauces, but the price for actually having butterfat taken OUT is, to me, rather stupid because that fat will be re-sold to you in some other form.
“Regular” cream or will be in the 30-35% range. “Full” or “whipping cream” where I live will have a glorious 40% of butterfat in it.
I almost always buy the cream with 35% butterfat content which, perhaps odd to some, is the cheapest. For desserts that need whipped cream decorations I will go for the 40% kind. No need to add anything to have that whipped cream hold (there are additives you can buy). Best value if you want layers of flavoured cream as a filler, for covering a cake, and for piping.
I’m glad to have learned that what my go-to’s are, are actually “heavy cream” and, apparently, “super heavy cream”. LOL.
in Central America, you have Skim, 1%, 2%, Semi-Whole at 3.5% and Whole at 4.5%