Lostvalleyguy
Veteran
When I was younger we always had 2% milk in the house. I switched to 1% and then finally to skim milk. Unless I am having company or I am cooking something that needs cream, skim is the only type that you will find in my refrigerator.
When it comes to cooking, however, I sometimes think that the skim milk is a little thin. I wonder if the milk fat is necessary to making certain foods. Have you ever had an issue with the type of milk used? Is there a standard that most recipes use but don't indicate?
When it comes to cooking, however, I sometimes think that the skim milk is a little thin. I wonder if the milk fat is necessary to making certain foods. Have you ever had an issue with the type of milk used? Is there a standard that most recipes use but don't indicate?