If a recipe ask for milk, do I use "whole" milk or can I just use any milk I have at home. Is 2% possible?
You can use any milk, unless the recipe specifies a particular fat percentage. My husband and I don't drink milk, so I keep nonfat dry milk around and use that in baking (just add the dry powder in with the dry ingredients and use water in the amount of the milk).
I used the same recipe for two different batches of cupcakes at two different times. The first time I used half and half per the recipe, the second time I used 2% milk. We noticed no difference in taste, crumb, texture, moistness, etc. From now on I am using 2% milk because that and skim are the only two I have in the house.
I would really love to try goat's milk sometime. I have to find it first though.
Thank you for the replies!!
Hrmmm....goat milk has a very strong smell though. My dad used to drink them
Thank you for the replies!!
Hrmmm....goat milk has a very strong smell though. My dad used to drink them
Darn! I have never seen nor smelled nor tasted goat's milk. I heard it tasted sweeter and was better for you - somehow. But the smell is probably why it isn't readily available at my local grocer. We have a natural food store nearby. I'll have to check it there.
I often see goat's milk with the canned and dry milk in my local grocery stores. I only see it fresh at organic farm stands and specialty stores.
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