Yea, same thing is true of commercial milk. Apparently they skim off all the fat and just add it back in to make 1%/2% etc. Who knows, they may even do it for

Yea, same thing is true of commercial milk. Apparently they skim off all the fat and just add it back in to make 1%/2% etc. Who knows, they may even do it for whole milk so that the percentage (and taste/texture) are consistent cross batches. Not inherently a bad thing I suppose, but feels wrong because it's such an industrial process.