

Is the full fat a problem if you, say, mix heavy whipping cream into whole milk or egg nog to improve the mouthfeel?
This is a genuine question because I want to get a couple of goats if I ever get some land, since you can pressure can the milk for the same pasteurization as shelf-stable milk, and I don’t mind the taste of that. I’ll obviously let it settle out somewhat, and skim the creamiest cream, but it’ll probably still end up being pretty heavy fat content.
Granted I’ll mostly be using the milk itself for coffee and baking, so it probably doesn’t really matter that much, but I’m still curious.




























If ghostbusters taught us anything, it’s that ghosts are made of ectoplasm and sometimes marshmallows. Maybe ectoplasm contains a consciousness like our brain meat. Or maybe marshmallows do. And white ghosts are fun size marshmallow monsters!