/ck/ - Food & Cooking

>>14085964
It doesn't really matter whether or not they use skim milk. More milk fat and milk solids get added to anyways in the form of cream and skimmed milk powder. The only thing that really matters at the end of the day is how high the milk fat content in the final product is.

They mostly use 0% milk fat skimmed because it's easy to calculate to the desired milk fat percent. For example, it's common to use a 50/50 blend of 0% milk fat skimmed and 36% milk fat heavy cream to get a final fat content of 18% (which is roughly about hagaan has).

Also, while higher milk fat content is generally a very good indicator of quality in commercial ice cream, you'll start to notice a lingering fatty after taste stuck to your tongue after about 21% milk fat. I personally don't like it very much, and a lot of people can find it unappealing.