Substituting skim milk for whole milk will affect the texture and taste of your product, depending on the recipe. Most people, when not comparing a product side-by-side, will not know the difference. The USDA recommends the intake of fat-free or low-fat dairy products. When baking, following this recommendation can lighten up your muffins, cake, cookies and bread. Here are a few things to consider when you’re browsing the dairy aisle to pick up items for your baked goods.
Whole and skim milk have different fat contents. Whole milk contains about 3.5% fat and skim milk has none. The absence of fat in skim tends to create a watery, thin texture when compared with whole milk.
Milk is used in baked goods to help bind the dry ingredients together. The fat in whole milk helps to tenderize and moisturize baked foods as well. When you use whole milk to bake cakes or muffins, the cake will be moister and finer that if it were made with skim. If the recipe you’re using calls for milk, you should assume it means whole milk.
Substituting with skim
When baking at home, you can use skim in place of whole milk for most recipes. By using skim milk instead, you are removing the fat and the product may turn out dry and tough. Take care not to overmix your batter, which can also make your goodies tough. Try using other measures to lighten up your recipe, like using egg whites instead of whole eggs. You can also replace butter or shortening with a fruit puree to make your baked goods lighter.
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