The US Department of Agriculture recommends that most dairy products be fat-free or low-fat. When you bake, follow this advice to lighten your cake, muffins, cookies or bread. Replacing whole milk with skimmed milk can affect the texture and taste of the final product - but if you don't compare it to whole milk, you are unlikely to notice the huge difference in most baked goods.
Baking ingredients, including a glass of milk. (Source: KucherAV / iStock / Getty Images) Fat content
Whole milk and skim milk have different fat content. Whole milk contains about 3.5% fat, while skimmed milk does not. Most of the fat in whole milk is saturated, and too much saturated fat will cause you to produce saturated fat. The American Heart Association says the risk of heart disease. Because there is no fat, skim milk tends to have a watery, thin texture compared to the whole.
Role in Recipes
In most baked goods, milk is a liquid dry ingredient that helps bond together. The fat in whole milk also helps to tenderize and moisturize baked goods. Cakes and muffins made with whole milk are often more delicate than cakes and textures made with skimmed milk. If the recipe requires milk but does not specify a percentage of fat, it is considered to mean whole milk.
Sub Sk with Skim
When cooking at home, you can replace whole milk with skimmed milk. Baking recipes. Because you have removed some fat, the product is more likely to dry out and harden. Pay special attention not to over-mix the batter, which can further enhance your benefits. If you take other steps to reduce the formula - use egg white instead of whole egg or use fruit puree instead of butter or shortening - you can expect your product to be the original recipe requirement than using the allergic side of all fat.
Other options
If you don't see the fat and calorie content of baked goods, and are using skim milk, because it's all the things at your hand, you pass 1/2 cup light Milk and 1/2 cup water are mixed to make a whole milk substitute, which can make whole milk. You alsoA cup of skimmed milk and 2 tablespoons of melted butter or margarine can be mixed to make up for the missing fat. Another option is to choose re-fat milk instead of whole milk. It may still affect the final texture of the product, but it is less noticeable than when it is skimmed.
