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ot...Raw Jersey milk...what percent of fat?

M

mmidlam

Member
I am planning to make some old fashioned real ice cream using raw jersey milk...The recipe calls for milk,half & half and whipping cream. Store milk is around 3.25% fat, half and half about 10.5% and whipping cream is 30%.
what is the percentage of fat in the raw milk?
I think the raw jersey milk would be about equal to half and half so i would need to take this into account.

I am going to try some with stevia also.
 
Average is about 4.9%, but will vary from cow to cow. My wife just uses straight cream from our cows - nothing else - and it works fine.
 
He"s right, if you want the best you"ve ever eaten, just use the cream. It"s not called ice milk, or ice half and half, it"s called ice cream for a reason. That"s what it was made of and what we still use when we can.
 
My son did a test between a holstien and a jersey, The holstien was 3.5% the jersey was 9.5%. If that helps any. jim
 
4.9 % would be correct if they are pushed for production. 5.5% would be closer if they are not pushed.
 
Yep, Dad would bring in a 1 gallon tin can full of Jersey milk, and after about 24 hr in the fridge there would be maybe a half inch layer of cream to skim off for butter or ice cream. You can do the math roughly those old cans were about a foot high, so one half goes inta 12, oh just forget it-about 5 per cent. Mom technically used a custard recipe because she added about 6 yard eggs to the cream, sugar and mashed bananas.
 
My dad always told the joke about Jersey's and Holsteins. Guy says, if you put a half dollar in the bottom of the bucket when milking the Holstein you could see it right through the milk. Other guy says, you could on the Jersey also as there wouldn't be enough milk to cover the half dollar.
 
When we used to test milk for butterfat content a hundred years ago (okay, okay....sixty years ago) in our high school Ag. lab., milk from the Jersey Herds was usually around 5.2 to 5.4 % butterfat and the milk from the Holstein herds was around 3.2 or 3.3.
 
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