Maybe this has happened to you. It happened to me a couple weeks ago. I went to the store to get some milk, some 2% milk, and all they had was whole and skim.

Sounds like a nightmare. So I wondered, could I make the milk I wanted by buying whole and

skim and combining them. Online with this now is Tom Hugendorn. He's a dairy

farmer in British Columbia. Tom, would that work?

Well, I guess if you buy whole milk,

I know up here in Canada, the whole milk is 3.2%,

butterfat, and I would imagine it's the same your way so if you would take equal

equal amounts of 1% and equal amounts of full milk you would by mathematically

you'd get just over 2% butterfat by volume.

So whole milk is just 3.2%.

Yes.

Wow, okay.

So it's not 100.

It's not 100% milk.'s not a hundred percent milk.

No, you know, the biggest, one of the biggest things the dairy industry did wrong was talking

about butterfat, butterfact, is for a while, butterfat had a bad name, right?

As being fat.

We should have marketed 97% pass free,

like some of the upper boots,

and everybody would have kept going on it, right?

Well, so, okay, so if I just got whole milk, could I just add water until I got to 2%?

No, because don't forget you've got protein in the milk, solid not fat, and some other sorts of natural occurring

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