We all have our favorite “blend” – skim, 2% etc., and we know what we like to taste when drinking a big glass of ice cold milk. BUT…can we just use whatever milk we have in the fridge to go into a recipe when it calls for milk? Well, you can try…but not really… As with all cooking, science plays a big part – and the chemical makeup of fat milk vs. no fat milk does make a difference.
When a recipe calls for just “milk” and doesn’t give you any direction, what to do? Just make sure there’s some fat in your milk. I always have on hand skim milk because that’s what I like to drink (hormone and pesticide free, of course!). I always have on hand half ‘n half because that’s what my beloved husband says I like in my coffee (yes it’s true…I have no idea what goes in my coffee – only Gordon does). Since half ‘n half is half whole milk and half cream, it’s got plenty of fat to make things taste dreamy, but more fat than we like on our hips. Cutting it with no fat skim milk by ½ seems to keep my recipes rich, but not too fatty. If you have 2% milk on hand at all times, I’d use that in its entirety as it has enough fat not to mess with a final recipe’s consistency. Just don’t use all skim milk in recipes unless it is specifically called for because recipe developers count on the fat in conjunction with their other ingredients to create the final product consistency they intended upon.
At Lula’s for Lunch…and More! Catering we have many different recipes for the same thing – for instance, our fat FREE Smashed Potatoes (we throw a couple of secret ingredients in there to fool your tastebuds into thinking how rich they are) or our Cream Cheese Horseradish Smashed Potatoes which uses skim milk to keep the fat content down, but the cream cheese keeps the luscious mouth feel and taste UP. So…if you want a lower fat version of something – just ask!!