Like this stuff. I don’t recall ever seeing this stuff in modern supermarkets. What was the milkfat percentage in this stuff?
Actually, extra-rich milk has/had more milk solids, rather than more milk-fat. It is/was particularly prized for making lattes and cappuccinos. Now that you mention it, haven’t noticed it lately, but not prepared to say it’s no longer made.
My mom used to buy that stuff when she made homemade ice cream. YUM!
Good news and bad news:
A quick google search found that Droste chocolates are made with extra rich milk, which is why they’re so tasty. Other confectioners in Europe seem to have access to it.
It’s also produced by at least one distributor in Berkeley, according to this story:
:dubious:
So you couldn’t “roll your own” extra rich milk by blending regular 4% milk with some half and half? It’s a different animal solidswise? Interesting.
I think adding some evaporated milk to regular milk would get you closer to this extra-rich milk.
Or maybe dry milk powder.
My recollection is that the package mentioned dry milk solids. I think evaporated milk would give you a funky flavor.