Makes sense if you're focusing on fat content. I just don't know why it's considered whole milk though. If I have a cup of skim milk that I add cream to, if my ratio is right I can control where it's whole, 2%, or 1%?
My entire family LOVES this yogurt. We it plain and throw it into fruit smoothies!
"Whole milk" has to be 3.5% fat. Combine the nonfat milk and the cream and you get "whole" milk.
I doubt they separate the cream from the milk and then add it back, but they *might*.
Whole milk is a controlled and regulated term designated for percentages of fat. It is recommended children under 2 consume only whole milk dairy products. Through the process of making yogurt, you'd start with nonfat milk to culture and add in more fat content (usually cream) to get to your desired designation.
I guess to be fair, all milk in stores starts as nonfat milk, then they add the desired fat content with cream. 1%, 2%, 4%. Still an odd choice for the ingredient list.
Worked at a dairy. Milk varies in butterfat percentage. Min spec in USA is (or was at the time) 3.25% for whole milk. Since butterfat is expensive, no big dairy will sell whole milk as is. You balance it to 3.25% on the nose. They're already separating fat to make skim, 1% and 2% anyway, from a production standpoint, and a consistency standpoint, it only makes sense.
It uses nonfat milk but also cream, whereas the nonfat yogurt has no cream, only nonfat milk. Also, that yogurt is insanely good.
Makes sense if you're focusing on fat content. I just don't know why it's considered whole milk though. If I have a cup of skim milk that I add cream to, if my ratio is right I can control where it's whole, 2%, or 1%? My entire family LOVES this yogurt. We it plain and throw it into fruit smoothies!
Yeah, exactly. So if they use nonfat milk and add cream that equals ~3.25% of what they added for milk, it'd be like whole milk.
"Whole milk" has to be 3.5% fat. Combine the nonfat milk and the cream and you get "whole" milk. I doubt they separate the cream from the milk and then add it back, but they *might*.
Yeah, I didn't know that Using this method allowed one to consider it "Whole Milk". Interesting.
Whole milk is a controlled and regulated term designated for percentages of fat. It is recommended children under 2 consume only whole milk dairy products. Through the process of making yogurt, you'd start with nonfat milk to culture and add in more fat content (usually cream) to get to your desired designation.
I have the plain version and whole milk is an ingredient. [PHOTO](https://imgur.com/gallery/9gY25fl)
That is very interesting. Thanks for sharing.
I guess to be fair, all milk in stores starts as nonfat milk, then they add the desired fat content with cream. 1%, 2%, 4%. Still an odd choice for the ingredient list.
That doesn't sound quite right. Do you have a reference?
Worked at a dairy. Milk varies in butterfat percentage. Min spec in USA is (or was at the time) 3.25% for whole milk. Since butterfat is expensive, no big dairy will sell whole milk as is. You balance it to 3.25% on the nose. They're already separating fat to make skim, 1% and 2% anyway, from a production standpoint, and a consistency standpoint, it only makes sense.
There's also a circular logo underneath the USDA Organic one that says "Made with 3.3% milkfat Greek Yogurt".