Comment by yCombLinks
5 days ago
That's mostly due to homogenization, a process that spreads the fat evenly through the milk and keeps it from resettling.
5 days ago
That's mostly due to homogenization, a process that spreads the fat evenly through the milk and keeps it from resettling.
It's also my understanding that whole milk isn't necessarily just "pasteurize and pass along"; it really means "3.25% fat".
All the milk has its fat separated out and re-added at specific percents, and the 3.25% for whole milk is just what whoever standardized this thought about typical for whole milk. An individual cow might have a mix that's a little more or less.
If you look around you can occasionally find higher fat milks; I've seen as high as 5% (without getting into half-and-half or heavy cream). You could probably just splash a little heavy cream in yourself if you aren't satisfied with the thickness of whole milk.