3-5% fat is actually considered high-fat, for comparison, cow's whole milk is typically 3.25%, low-fat is 1% and skim/non-fat is 0-0.5%.

Interestingly, the fat content of milk can vary drastically between species, from Holstein cows 3.6% (popular for high volume milk production, but less fatty), Brown Swiss cows 4.0%, Jersey cows 5.2% (prized for their rich creamy milks), Zebu cows 4.7%, goat 4.0%, up to buffalo 6.9%, yak 6.5%, sheep 7.5%, reindeer 17%, and even fin whale a whopping 42% fat and a similarly staggering 12% protein. (Source: _On Food and Cooking_ by Harold McGee, page 13).