Generally speaking, it takes six or seven liters of milk to produce a catty of whipped cream. Then 1 liter of milk can extract about 2 ounces of light cream. It is a milk with high oil yield and high butter content. And some milk may need more to produce a catty of whipped cream. Of course, the above data is not absolute, but also depends on the specific situation.

In addition, whipped cream is made of dehydrated milk and other things, which can't be said to be changed into milk by adding water. There is a lot of oil in cream, which is emulsifiable concentrate. Even if it is mixed with water, it is creamy water and cannot be used as milk. Cream itself is made of milk and other things. To make it into milk, you only need to heat it.

Characteristics of whipped cream

Because whipped cream is extracted from milk, it will have a faint milk flavor and a mellow but not greasy taste. The digestibility of whipped cream in human body is high, which can reach above 95%, and the contents of vitamin A and vitamin D are particularly high. The nutritional value of whipped cream is between whole milk and butter. Disadvantages: easy to store at low temperature.