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Old Aug 12, 2020 | 8:35 pm
  #51  
exerda
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Originally Posted by USA_flyer
Have any of you seen Gold Top.

Its milk but 5% fat and almost yellow. I use it to make rice pudding even creamier.
The "almost yellow" part is a bit off-putting. Even 36%+ heavy cream is still very white IMHO.

What makes it yellow? Aeration and oxidation?
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