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If you are immersed in the food world a lot, you probably heard the term “greasy”. Although this mantra is true in the general sense, it also encouraged fat philosophy to be more always better. For beginners, this is simply false – the reason not to pour the cream in the morning into cereals. But even when used prudently, fat does not always contain taste; From time to time you can dampen, mute, or make it straight. Imagine just a spoonful of lemon squeeze, as opposed to lemon gelato.
So, when a friend told me they thought some festive homeowners had left the skimmed milk in the fridge, I threw myself between the jug and the canal. Although skimmed milk is not everyone's first choice as a drink, it is a noteworthy actor in dessert. The reason for this is that milk is rarely a primary source of fat in the recipe, so the difference between whole and lean is almost negligible against heavy rackets such as butter, chocolate, cream and egg yolks.
In the context, the difference between total and lean milk per cup is eight grams of fat per cup, which is +/- 0.66 grams of fat, in portions of muffins, cake or pie, which typically serve 12. This is what means: no big deal. There are certainly some recipes that rely on full milk for fat, taste and body (think ice cream and fruit cake), but for general purpose baking, this is not as essential as you think. To better illustrate this point, here I have eight favorite recipes that don't really care what milk is in your hand.
To repeat, my love for lean milk has nothing to do with cutting calories – he saw how many whipped cream recipes I appeared?! It is more about acknowledging the role of MILK water/lactose transport system rather than most desserts. Of course, there will always be ice creams and oven puddings that depend on every last gram of milk fat, and such recipes will certainly make it clear if they ask for “full milk”. But when mine recipe requires milk, know that I don't make a concession when I say “any percentage will do it.”