At the Dairy Case. What’s the Difference?

So, I was at the grocery store recently and saw this lady spend almost 5 minutes at the milk case. I was thinking what in the world is she looking for? And then I approached the case and spent just about as much time looking for buttermilk…hidden on the top shelf. This got me thinking that if I was confused or had a hard time finding what I was looking for I’m sure others do too. So here is my shot at explaining simplifying your dairy shopping.

I realize we all have our own preferences regarding brand etc. So, forget all that – I’m just talking basics.

Whole Milk: Is 3.25% fat (96.75% fat free) and contains 150 calories per 8 oz serving.

2% Reduced-Fat Milk: Is 2% fat (98% fat free) and contains 120 calories per 8 oz serving.

1% Reduced-Fat Milk: Is 1% fat (99% fat free) and contains 100 calories per 8 oz serving.

Fat-Free/Skim or Non-Fat Milk: Is 0% fat and contains 80 calories per 8 oz serving.

Chocolate Milk: Chocolate Milk (fat-free, 1% low-fat, 2% reduced-fat, whole milk) is milk to which chocolate or cocoa and a sweetener have been added. This milk is just as nutritious as its unflavored counterpart. Compared to plain milk, chocolate milk contains about 60 more calories per 8 oz serving.

Half-and-Half:  is a mixture of milk and cream containing at least 10.5% but not more than 18% milk fat. This product contains about 20 calories per tablespoon.

Light Whipping Cream (whipping cream): has at least 30% but not more than 36% milk fat. This product can be used as is (unwhipped) or whipped. Liquid (unwhipped) whipping cream contains about 44 calories per tablespoon.

Heavy Cream: must contain at least 36% milk fat. This product is readily whipped and can retain its whipped state longer than that of light whipping cream. Heavy cream provides about 52 calories
 
Buttermilk: Is made by adding a lactic acid bacteria culture to pasteurized sweet whole milk or, more commonly skim milk or non-fat milk, and it may or may not have added butter flecks. After the addition of the culture, the milk is left to ferment for 12 to 14 hours at a low temperature (optimum 69 degrees F.).
 
Evaporated Milk: Is 6.5% fat and is a canned milk made by removing about 60% of the water from whole milk.

Sweetened Condensed Milk: Is 8% fat or less and is a canned milk concentrate of whole milk to which sugar has been added.