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"10 1/2% milkfat"?

"10 1/2% milkfat"?, originally uploaded by molbl0g.

Why is half and half not 50% fat?

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You think *that's* bad. Over thanksgiving, I was at my father's place - he and his wife had purchased FAT FREE CREAM.

I was like, what the hell could possibly be IN this alleged CREAM?

He and his wife had purchased FAT FREE CREAM.

No. No, they didn't.

Because it's half cream and half milk (being somewhere between 0 and 4% fat). Insert math involving fractions and stuff and, voila, 10.5%.

And, if that was a rhetorical question, please ignore my need to ramble and carry on. :)

Because cream is not 100% fat.

ETA: Er, and...hi! Sorry. I was reading my friendsfriends page, and I thought this was ask_me_anything...and realized after I hit send that it's not... *blush*

Edited at 2008-12-19 02:59 pm (UTC)

Cream is mostly water, but it's 20-35% milkfat depending on its density. 10.5% is a little lighter than standard for half-and-half, but not by much.

Because for that to work, it would have to be half BUTTER, and for *that* to be the right thing to put in your beverage, you'd have either be half in Tibet, or be drinking half rum.


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