When The Recipe Says "milk" What To Use; Whole, Sk

Baking By sweetmonkeycheese Updated 14 Dec 2010 , 10:56pm by saffronica

sweetmonkeycheese Posted 30 Nov 2010 , 8:20pm
post #1 of 13

I usually have skim milk and Lactose free whole milk on hand at all times. I have been wondering wh/ would be best to use when the recipe calls for milk, sometimes I mix the two kinds together just so I dont have to wonder about it!

12 replies
Corrie76 Posted 30 Nov 2010 , 8:31pm
post #2 of 13

if a recipe indicates "milk" I'd assume whole milk. Usually, if a recipe requires a specific type of milk (buttermilk, skim etc..etc..) it will usually say. That being said, I've had a whole life time of using whatever milk I have on hand (usually 2%) in a whole variety of recipes without any troubles. I guess if you didn't have whole milk on hand and really wanted to stick with the exact recipe-you couldn't go wrong throwing in a tsp. of butter into the mix, afterall that's what is being removed from the milk when it goes from whole milk down the spectrum of fat levels.

leily Posted 30 Nov 2010 , 8:35pm
post #3 of 13

i use whatever i have more of. My kids both drink whole milk right now... we drink skim. I've used both interchangebly and no noticeable difference.

indydebi Posted 30 Nov 2010 , 8:38pm
post #4 of 13
Quote:
Originally Posted by leily

i use whatever i have more of. My kids both drink whole milk right now... we drink skim. I've used both interchangebly and no noticeable difference.



Ditto here.

I grew up on 2% milk simply because it was cheaper and my mom was trying to feed a family of 8. So "milk" was 2% just because that's what was in the 'frig. I've used everything from whole milk to skim milk in making my icing. No difference.

leily Posted 30 Nov 2010 , 8:42pm
post #5 of 13
Quote:
Originally Posted by indydebi

I grew up on 2% milk simply because it was cheaper and my mom was trying to feed a family of 8.




lol, we used to drink 2% and went to skim for the same reason. When my BF and I moved in together we were drinking 1 gal a day (still avg that) and i figured it out that we got an extra gallon of milk a week for the same price...... to bad it doesn't still avg out to that with the price of milk these days.

indydebi Posted 30 Nov 2010 , 8:55pm
post #6 of 13

since joining weight watchers and switching to skim milk, I've noticed my milk lasts longer in the 'frig, so less waste. I assume its because of the reduced level or lack of fat .....?

tinygoose Posted 30 Nov 2010 , 9:10pm
post #7 of 13

I generally use whole for baking.

grandmomof1 Posted 30 Nov 2010 , 9:24pm
post #8 of 13

I use whole milk in baking just because it has a higher fat content. It does make a significant difference in the texture of my pound cakes if I switch to the 2% or skim. Using the whole milk, the cake seems to hold together better especially when it is being cut.

mrsmudrash Posted 9 Dec 2010 , 4:29am
post #9 of 13

I keep evaporated milk in my pantry incase I'm low on milk or want something more fatty than our 1% it works great and lasts for a long time cuz it's canned!!! icon_smile.gif - so I've always got milk on hand.

caymancake Posted 9 Dec 2010 , 5:11am
post #10 of 13

I'm the same as the above posters - I use whole milk for baking unless the recipe specifically calls for another type of milk. I also keep evaporated milk on hand - that also works REALLY well. I find that whole milk really just adds a richness to cakes that you don't get from lowfat or fat free milk.

Hope that helps!

cakesmart Posted 14 Dec 2010 , 9:51pm
post #11 of 13

I'm a fan of whole milk, unless the recipe calls for buttermilk or evaporated milk.

dynee Posted 14 Dec 2010 , 10:13pm
post #12 of 13

I had used nothing but skim milk for decades. When I started doing cakes 3 or so years ago, I started buying buttermilk and whole milk and didn't really notice the difference until I made my good ol' rice pudding and decided to use some left over whole milk in it. OMG did that really make a difference. It was so creamy and smooth. I also subbed golden raisins for my ususal raisins and steeped them in Cpt. Morgan's spiced rum which didn't hurt the taste either.

saffronica Posted 14 Dec 2010 , 10:56pm
post #13 of 13

For cakes and icings, I don't think it matters. But for some things, like homemade puddings, custard-based pies, soups, etc. whole milk really makes a difference. We always have whole on hand, which helps; if you don't, I'd do what a PP recommended and use evaporated milk when you need to make things a little richer.

When we got married, we of course had to make a lot of compromises. But I grew up on skim and my husband grew up on whole, and we just couldn't meet in the middle on that one! I still drink skim, but I use whole in cooking. The first time I made tomato soup (from a can) with whole milk (as opposed to water, which my mom used), I was amazed at how much better it was. (But now I don't like it anymore, ever since I found a great scratch recipe!)

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