For those who don't know: when milk is milked out of the cow it goes through some processing, like pasteurization and separation. When milk separates the fat floates to the top and it is "skimmed" off. You can have 'whole' fat in your milk, as in they only take off the very top part of cream on top. Then you can have your 'skim' milk with no fat. Then you can add back in a percentage of the fat. This is where the most common 1% and 2% come in. In theory you can make whatever percentage milk you want. This is also where something like half and half comes in, half cream added back to half milk for a 50% ish mix.