A friend wants to make this recipe for Banana Split Clafoutis but one of the ingredients is “full cream standard milk.”
We’re thinking this means, in US terms, plain whole milk.
Can any New Zealand dopers shed light on this ingredient?
Not a New Zealander, but we use the term “full cream” here in the UK too. I’m guessing it is the same as “whole milk” - we have “semi-skimmed” at 4% fat, and “skimmed” at 1%. “Full cream” is what you have when you’ve not removed any fat. Jersey/Guernsey milk is full-cream from a cow breed that makes more milk fat than standard.
In Australia (which may be close enough for your purposes) full cream ‘standard’ milk is the normal stuff you buy in a carton that isn’t designated ‘skim’ or ‘low fat’.
You can also get properly ‘full cream’ milk, but - as per Malacandra’s post - it’s usually marketed (here) as Jersey milk. Standard milk is just your generic non-skim variety.
Thanks to you both.
If you were going to make the linked recipe, do you think you’d pick the higher cream milk or the other non-reduced-fat variety?
It sounds to me like the best bet would be the non-reduced-fat variety.
And thinking it over, “full cream” milk here sold in plastic flagons does have a blue plastic cap (green for semi and red for skimmed). When I was a lad and milk in glass bottles delivered door to door was standard, full-cream had silver foil tops and Jersey had gold; also, the milk was usually unhomogenised and so the cream formed a layer on top of the milk. It was easily mixed in by shaking, but you could pour it off carefully if you wanted a richer treat to go over your breakfast cereal. A few recipes used to recommend using the top of the milk - not as thick and rich as single cream, but not as expensive either.
Edit - Since Jersey isn’t specified, ordinary whole milk would be the thing, although I shouldn’t think Jersey would ruin it, at that.
Full cream here, in New Zealand, is the 4%, non-homogenised, like Malacandra said, silver topped or the homogemnised, which has a dark blue cap. The author even says in the recipe “blue top”, so that’s just the standard 4% milk. The only difference between blue and silver top is that the fat has been mixed in, instead of sitting on top.
Any milk you have to hand should be fine. A chef friend of mine used to replace milk with orange juice in most of his recipes, he said it made a lighter batter. There’s often more room for experiment than we think.
Looking at Anchor’s milk details, there is no fat content given for Blue Top, but their Lite Blue says “Classic milk taste with 50% less fat than standard milk” and “98.5% fat free”… from which I guess we can deduce that Lite Blue is 1.5% fat, and Blue top thus 3%.
I hate this phrase. Attempting to imply that they’ve removed 98.5% of the fat, what they’re actually saying is… nothing at all. “No different than it’s always been! But we’re trying to convince you it is!”
Grr.
Ahh… the twilight world of marketing. I agree. And then (if I care) I have to deduct it from 100 to figure the fat content.
Funny… they never seem to get below about “95% fat free”… hehe… I can see it now: " Cadbury Dairy Milk, now over 72% fat free". 