Can reduced fat milk be used in cooking and baking?

Can you use reduced-fat milk in cooking and baking?

Yes. Reduced-fat milk, usually sold as 2 percent, and low-fat milk, sold as 1 percent, contain the same milk proteins and sugars as whole milk, just with less fat. In most recipes you can use them in the same amount. A baking blogger who compared milks found cakes and muffins came out very similar whichever type was used.

Where does reduced-fat milk work well?

• Cakes, cupcakes, muffins, quick breads and scones.
• Pancakes, waffles and crepes.
• Bread and rolls.
• Soups, mashed potatoes and gratins.
• Light white sauces, with a little extra thickener if needed.

Where is whole milk better?

Fat tenderizes baked goods and adds mouthfeel, so a recipe written for whole milk may turn out slightly drier, less rich or finer-crumbed with lower-fat milk. The blogger preferred whole milk for ice cream and custard for a richer feel. Creamy sauces, panna cotta, rice pudding and pastry cream are also best with whole milk, or with some cream added.

How do you adjust a recipe?

• If a sauce is thin, simmer a little longer or add a small amount of flour or cornstarch.
• If a cake seems dry, add a teaspoon or two of melted butter or oil. This is a common baker’s tip rather than an official rule.
• Heat gently and stir. Do not boil hard, and add acids such as lemon juice off the heat to reduce curdling.
• Mix batters carefully so lower-fat baked goods do not turn tough.

Is it a healthier choice?

The NHS says older children and adults are advised to choose lower-fat milks to limit saturated fat. For children under 5, skimmed and 1 percent milks should not be the main drink, but they can be used in cooking for children over 12 months.