Quote:
Originally Posted by afterburn 549
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.
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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?