I'm an American who lives (and cooks) in South Korea. Here, there are no real labeling standards for cream products -- half-and-half, heavy cream, and etc -- so I use nutritional data listed on the products to calculate milkfat percentages and approximate what class of cream I'm buying and cooking with.
Q1) Usually, the nutritional data here (for cream at least) is presented assuming a 100g serving. Thus if the label says 38g of fat per serving, I'm using a 38% milkfat product, or, "heavy cream" per US labeling standards (>36%).
Am I off base or missing anything in this calculation? Any problems with it?
Q2) It's hard for me to find cream products within the 10-30% range here - not much of selection between whole milk and heavy/whipping creams.
Let's say that I wanted a 12% milkfat half-and-half. If I thoroughly integrate 3 parts 3.5% whole milk with 1 part 38% heavy cream, the math tells me I get a roughly 12% cream product a la half-and-half.
(38+3.5+3.5+3.5)/4 = 12.125
Again, any problems with math or food science skewing my process here? Thanks for helping me be resourceful :)
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