A question regarding fat content in yogurt making.

Hello,

I'm awful at math and would like to figure out the formula for this:

I am making yogurt with 2L 1% fat milk. Without the addition extra fat this will result in a yogurt with a 1% fat content. I have 35% fat whipping cream and would like to increase the fat content of the milk to 8% to achieve a 8% fat yogurt. How many milliliters of 35% fat whipping cream should I add to the 2L of milk?

Is there a general formula for this that I could remember and use in the future for yogurt making?

Any help from any math whizzes would be appreciated.

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