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Cooking Level: Beginning

JAN CAN COOK is asking: (2 answers)
I use mostly skim milk. Can that be interchangeable with regular milk?

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Last updated: Feb. 18, 2013 4:24 am
Posted: Feb. 17, 2013 7:31 pm
Answered by: LOBSTER
Feb. 17, 2013 7:36 pm
In all honesty, I think it depends on the recipe, whether or not the fat is an integral part of the make-up! But of so, you can always add a pat of butter to offset the skim milk. (I personally only buy skim). What recipe are you looking at??
Feb. 17, 2013 7:48 pm
It is not a particular recipe. I just wondered if there would be much of a difference in taste or texture.
Answered by: patticakes43
Feb. 17, 2013 7:37 pm
Some may disagree with me but I'd say yes. Once I made the switch to skim milk, whenever a recipe calls for milk, I've always used the skim. Don't taste a difference. The only exception may be for some baked goods? But not really sure about that.
gammaray (=
Feb. 17, 2013 7:40 pm
I only used skim for a long time. Now I keep hearing that we need the milk fat, so I am getting 1% instead. I've never had a problem. And, normally, in place of cream in recipes, I use ff evaporated milk . ..
Feb. 17, 2013 7:48 pm
I use skim milk for exclusively and don't notice any difference. If I ever need something with a bit of fat content in it then I'll add a bit of 1/2 & 1/2 to the skim milk, but I rarely do that.
Feb. 18, 2013 4:24 am
If you have extra body fat, and most people do, you don’t need added milk fat in your diet.
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