The funny thing about different “weights” of milk is that the way it’s produced today, all milk has the fat separated out, then it’s added back in during the homogenization process to reach the regulation fat content – which, for whole milk in the U.S. and Canada, is 3.25%. “Reduced Fat” or “2%” milk has a little less than 2/3 as much butterfat as “whole” milk – and if it’s the same price (as it is in most places), the store is simply charging the same price for the “skim” or fat-free milk as for the butterfat in the milk.
The funny thing about different “weights” of milk is that the way it’s produced today, all milk has the fat separated out, then it’s added back in during the homogenization process to reach the regulation fat content – which, for whole milk in the U.S. and Canada, is 3.25%. “Reduced Fat” or “2%” milk has a little less than 2/3 as much butterfat as “whole” milk – and if it’s the same price (as it is in most places), the store is simply charging the same price for the “skim” or fat-free milk as for the butterfat in the milk.