The math is easy: in order to reduce the concentration of fat to 1/10 what it is, you need to increase the total volume to 10 times what it is, which means adding 9 times the volume of cream.Let's say I have cream with 35% fat and I want to improvise some milk out of it with 3.5% fat
Could someone tell me the equation for the amount of water I need to add do dissolve the cream down to milk?
Thanks