I can not help ya do the math here-
It had become redundant.
Remove the cream from the milk unit becomes more water. less cream.
Do you want to call that 2%? go ahead.
The milk people do.
The other way is, - add water until the same table arrives.
What I have tried to roll dwn hill to you guys is, - Why pay more for what you can do for less at home and end up with more?.
Too simple?

You stated in post #25 that IT is cut with water. Implying the producers do this.

Now you are stating that all you have to do is add water. Implying the consumer should do this.

Your math is fine, Punchy. It's your message I am confused by.

Ha ha ha....well played.....SmileWavy

No matter, if you remove the cream you have more water left.
If you buy whole milk, take it home and add water you get the 2%, plus a lot more of it, for the same price.
This is not jujutsu.
The person with the EBT card trying to figure a bill would be savvier buying whole milk and diluting at home.
Or if your cheeeap .............

Ok, what the hell. I'll try it. What cut do you suggest for whole milk?

A quart or is it literally an algebra type math thing?

Aside, "old" milk had 2" of cream on the top. If you remove that cream is the balance whole milk?

The difference between taking out the fat and cutting the milk is purely nutritional. One can malnourish babies, the other will not. Nestle had a little tussle with this in Africa, years ago.

What is the difference between cutting the fat out of your argument, and watering it down ? At a certain point, you have cut it, but even if you put the fat back, it is still cut. If milk was just fat and water, you could make your argument. It isn't. It's a lot more.

If you can't see that distinction, I can't help you. It is a very real thing, and has nothing to do with what you taste or think. Is it more watery ? Sure. But it isn't watered down, and that is important.

It can be hard to have a discussion with people who don't understand quantifiable distinctions. There is a difference, it just doesn't matter to them. Stringing a bunch of words together and making them mean something doesn't validate the meaning.

It doesn't matter to me if you figure that out or not, but how is this like the rest of your life ?

Not to add fuel to the fire, but.............We buy 1% milk (and recently added whole again for our son). As a matter of health and efficiency, I wanted to drink something closer to skim (1/2%?), so I just add water to the partially filled glass of milk. Seemed blasphemous at the time as I was still used to drinking whole, it I did get used to it I could drink a half glass of milk and a half glass of water, which is basically what I am doing. Yeah, I recognize I am only getting half of the nutritional value, but it's more than I would be getting if I simply drinking water.

Now for milk and cookies, that 1% (not cut with water) seems like a real treat. And whole milk.....heaven!

I truly doubt you ever lived on a farm or understand the simple example I used.
You ever milk one cow?
Sell one gallon of milk?
A bovine produces water ladened with cream.
After that you can make it what you want.
A person can make it less valuable, by cutting it , but ya can not make more of it .
It is THAT simple.
You can suck enough out to make it 2% , out or add H2O to the same ebb.
It is all ratio.
Know more shell tricks?
As you have been totally brain washed like most of Americans

https://www.quora.com/How-is-2-fat-milk-made
Using a piece of equipment conveniently known as a separator (think centrifuge) a milk processing plant can separate the milk fat (MF) and solids non fat (SNF) from the water. Milk is on average 3.5% MF, ~9% SNF and the remaining ~87% is water. The plant operator can then reduce the fat content to whatever level necessary. In California protein and calcium are added back to the milk so the Total Solids content is close to the same as before removing fat. By re-adding solids to the milk the taste is improved and had a less watery flavor.

I've milked a LOT of cows. So what?
Milk consists of more than butterfat and water. Your error is believing it is merely water and cream. If you remove ALL the fat from milk, you do not get water. The remainder doesn't look like water or taste like water because it isn't water. Even your cut & paste shows 9% of milk is non fat solids. When you add water to milk you reduce the percentage of ALL the components that make up milk. When you take out the fat you only reduce the percentage of fat. If you can't see the difference, I can't help you.

So for those of you whom are milk drinkers - whatever percent formulae - Why? I stopped drinking milk about 40 years ago as a kid.

^^
I like the taste. I love milk and cookies.

When I was a kid on the farm we piped the milk from the milking machine into a 500 cooled tank. It had a paddle in it that stirred the milk to keep it evenly cool. It was wired so when the cooling compressor was running, the paddle turned. One day the cooling system stopped working properly. The compressor (and the paddle) ran continuously without cooling the milk. When Dad finally noticed something was wrong we had about 10 pounds of butterballs floating in the milk tank. Best butter I've ever tasted.

A "Pint" that is 14_oz :-\

http://forums.pelicanparts.com/uploa...1500129099.jpg

This is an awesome pic of Harrison Ford......bravo.....

http://www.starslife.ru/images/conte.../_fdb7af5e.jpg

Must be you are useing new math?
How is it working in my life ?
Well to tell ya the truth, I have to paint too many pictures for ya sometimes...
SO here is just one more and I am done as you want to win an argument.
There is no argument.
This is how it is done.
i have no more words to halp you with so simple of an equation, AND with a posted and pasted link.
If you HAD to make 2% milk at home for what ever reason -you would just dilute milk with water.
Too simple?

thick as a plank. Try watering that down.

Quarter sawn?
Shutter plank?
LOL

And did you add water to it, or not?

Right after the cotton was paid