If a recipe calls for a certain type of milk, will using a different type of milk ruin the recipe?
July 9th, 2009 | by Michael |
brokenwingz01 asked:
I 'M which produces a dessert called to serve for the first time, cooked with cream and recipe requests to skimmed milk. I have 1% milk, what ruin the recipe if I use that?
NED
I 'M which produces a dessert called to serve for the first time, cooked with cream and recipe requests to skimmed milk. I have 1% milk, what ruin the recipe if I use that?
NED
9 Responses to “If a recipe calls for a certain type of milk, will using a different type of milk ruin the recipe?”
By willa on Jul 12, 2009 | Reply
for that recipe it’ll be fine. usually there’s not a problem. i tend to use 2% or even whole in recipes that call for skim because i like the richness of it.
By cici on Jul 14, 2009 | Reply
That should be fine.
If it were calling for whole and you use skim, then its more of a worry. but for this application, i think it will be ok.
throw a pat of butter in and let it melt…
its all about the fat!
By RSJ on Jul 16, 2009 | Reply
It’ll be just fine. You won’t notice a difference at all.
By mbsb813 on Jul 19, 2009 | Reply
NO, I DO NOT BELIEVE THAT THE 1% WILL RUIN IT…..THE SKIM MILK IT CALLS FOR IS PROBABLY ONLY TO KEEP THE CALORIES DOWN IN THE DISH. YOU CAN ALWAYS EXPERIMENT BY USING 3/4 OF THE 1% MILK AND MIX IT WITH 1/4 WATER. EXAMPLE…..IF THE RECIPE CALLS FOR 1 CUP OF THE SKIM MILK, USE 3/4 CUP OF THE 1% MILK WITH 1/4 CUP OF WATER, WHICH WOULD THEN MAKE YOUR 1% MILK EVEN LESS FAT. HOPE THIS HELPS YOU.
By David H on Jul 22, 2009 | Reply
When a recipe normally calls for non-fat or skim or low fat milk, it is usually a dietetic (low fat) type of recipe so you should be ok. If you were to substitute say, condensed milk for evaporated milk or heavy cream or whole milk you would definately have a problem. But, since you are switching 1% fro the skim you will be ok.
By Beatngu on Jul 22, 2009 | Reply
Yes, it will be fine. It may be just a tab richer, but I’m sure it will taste great!
By Mike L on Jul 25, 2009 | Reply
I’ve never heard of Panna Cotta..
BUT
all cooking is an experiment..
lets go back 50 years the only milk was Whole Milk,,
And not even homogenized..
By Artman on Jul 25, 2009 | Reply
No…it won’t ruin the recipe to use a different kind of milk. A good thing about cooking it’s that you can get creative and substitute some ingredients for something similar.
Sometimes getting creative it’s what makes a recipe special and unique.
By Dune on Jul 28, 2009 | Reply
No that will be great.