fat free vs. 2% milk

[monica67]

Hi,
Largely theoretical question here.
I want to know what could be the differences in using 2% vs. skim milk. I know there might be a consistency issue, but I've seen various recipes in CL (none come to mind right now) that might call specifically for 2% or for skim, or even 1%. How do I know when I can substitute one for the other (like when I only have skim on hand, etc.)? Is it a choice of favoring consistency over fat content, or is there more to it?

thanks!
monica

[Grace]

Hi Monica,

I never use anything but skim milk in any recipe (except for those calling for whipping cream or something!), and really, it has to be a texture or "richness" issue, because other than that, the recipes ALWAYS come out fine. I say use what you have, no problem. I think CL likes to use the highest fat product they can get away with (keeping the fat grams and calories within their guidelines) to give the best taste/texture, making the dish seem more like the full-fat versions. I know in many cases the fat can be cut even further (esp. for me who likes low/no-fat products in general) without any significant taste difference. But the recipes WILL turn out, don't worry about that aspect.

[Peeps]

I've replied on this topic before but I have to throw in my 2 cents again because it is a huge pet peeve of mine that CL uses 1% and 2% milk and not skim all the time - it seems like there is no rhyme or reason to what they specify and they seem to think we all have all 3 kinds just sitting in our frig.
I absolutely refuse to buy anything other than skim milk and I have used it in every CL recipe that calls for milk, (regardless of what type they specify, I've even subbed for whole milk before) and I've never had a problem in my years of doing this.

GRACE - we were typing at the same time but you were reading my mind! I also secretly think that CL increases the fat in recipes that come out to be less than 30% calories from fat or whatever their magic number is. If they're under, I'll bet they start subbing in 1%, 2%, etc. instead of skim because they can still say its light but have better texture or something.

[monica67]

Thanks for these answers (you might have ESP). What's funny, though, is that I DO have skim and 2% in my fridge most of the time, because my boyfriend won't drink anything else. He'd rather go thirsty than drink skim! And I do like 2% in my occasional :( cup of coffee. He's of the type that shy away from anything labeled 'low-fat' (and he's sooo thin! :mad: ). I'm wondering when he's going to realize that all the dishes I make that he loves so much are from Cooking LIGHT, meaning they're all low-fat! :p

BTW, I've noticed a lot of people on the BB using the abbr. "DH" when referring to what seems like a significant other of some sort. What's it stand for?

back to studying, but not worrying about 1%, 2% anymore!
monica

[Kelli Kerrigan]

I have been wondering about the sugars found in milk. Cream lists no sugars, whereas skim has 7 grams. Do they add sugar to the skim milk? Or is it produced in the production process of skim milk?
It's a mystery to me......................

[Grace]

Hi Miss Kelli!

The sugars you see on the side of the package actually refer to the lactose in the milk - it's technically a sugar, and it's important information for a few people like diabetics or whatever. But why cream lists no sugar, that I can't answer. Can it be that cream doesn't have lactose? No, I can't imagine that's correct. Maybe some one like Food Girl (Lisa!) or other biochemist/nutritionist genius can answer this one..... :D

[Julia1Pin]

DH - Dear Husband, Darling Husband, **** Husband
DB - "" Boy-friend
DF - "" Fiancee

[AndreaU]

I, too, use skim milk exclusively and my recipes seem to turn out just fine.

[lindrusso]

Hee, hee. This post reminds me that when a CL recipe calls for 1% or 2%, I usually use skim milk. But then, since I have calories and fat "to spare", I up the cheese! If I'm going to add calories and fat, I'm going to do it with something that makes a bigger difference!

[brendat4]

I don't have much more to add to the others' comments as I am in agreement with them all, but did want to say that I've even used skim milk when a recipe calls for evaporated milk and my recipes still taste fine. Maybe not as creamy as they should be but still good nonetheles. I hate it when a recipe calls for something like 1/3 cup of evaporated milk and then I have most of a can leftover that usually ends up going bad. I always have skim milk on hand so that's just easier to use.

[Laura B]

I am pleased to read this post. I have always tried to use the milk called for because I was worried about screwing up the outcome. Now I will go on my merry way with skim milk!

[erinyyc]

I always use skim also. If I want a creamier texture I use evaporated skim milk. If I have leftover evaporated milk I freeze it in ice cube trays for smoothies.
Here's how I got my DH to switch from 2% to 1%.......I washed out a 2% milk container and filled it with 1%!!! After about a month I just started putting 1% in the fridge. When asked why it wasn't 2%, I told him that he'd been drinking 1% for a month and he was shocked. I don't think it would work for skim, but it would be nice to only buy one type of milk!! Also, he hates it if I tell him that the wonderful meal he's eating is low-fat, and whines about everything in the fridge being low-fat or fat-free. You'd think that someone who works out on the weights as much as he does would care a little more about what they put in those muscles!!
Erin :D

[kwormann]

Erin,

That is precisely how my mom switched us to skim from 2%! EXCEPT, she never told us, just at some point stopped using the 2% carton. One day I saw skim on the carton and started sqwaking...she then told us we had been drinking it for months!

[karen w]

Just a reminder for those of you who are worried about the half used open can of evaporated skim milk spoiling...besides freezing the leftovers, you can make your own with nonfat dry milk powder. Follow the directions on the box for whatever quantity you need, but double the amount of powder called for-alot less expensive than the cans too!!! This was a BB tip I learned several months ago. I can't remember who was the original poster...but Thanks!!!

Karen W.

P.S. I also use skim for most recipes. With some that I may want a richer result I'll use evaporated skim or I keep a few parmalats in my pantry(1%) so I don't have to rush to the store. All my kids drink(and love) skim as well as my DH! But the kids don't mind a little 1% when it is left over either.

[monica67]

Thanks for all these great responses. You are all so helpful. I think this is a place where members like to have fun. I'm looking forward to more - as long as my dissertation allows it!

I like the evaporated skim idea, wouldn't have ever thought of it.

BTW, I find it amusing that "DH" can mean such a wide range of things - you can be calling your sweetheart darling or damned with the same abbreviation. :D

I'm sure I'll have plenty of questions for you guys in the future!
monica

[Svadhisthana]

I use skim too. But, I do have both skim and 2 % in my fridge. My Dh will not drink skim.

[Chels]

Over the past 6 months I have switched to Organic Skim Milk meaning no hormones, antibodies or pesticides have ever been used on the cows. The crazy but wonderful part is that this milk last longer, is better for you, I think taste better and has a much more appealing white color. Try it. I bet you will be impressed:D http://

[SandyM]

I use ½% milk for nearly everything. DH was accustomed to drinking whole milk when we first met. I inched him down to 2%, then 1%, and now it's ½%. He's resisting making that final jump to skim, but he's come a long way, baby!

[JHolcomb]

Chels, I agree with you. Organic skim tastes better than regular. I know it's not my imagination. We get ours from a local dairy where they love their cows-maybe it's the extra love that makes it taste better :D. Anyway, I feel better about drinking stuff without the hormones and antibiotics. And I use skim in everything, btw. Better Homes and Gardens has a yummy carmel sauce recipe that calls for heavy cream and I even sub skim in that recipe, and it's sooooo yummy my DH (dear husband today) begs me to make it-very good over Starbucks Low Fat Latte Ice Cream.

[SusanT]

I use 1% because it has a better flavor and color than skim (which looks a little gray). In the August issue, the CL editors indicate a preference for 1% over skim.

[amcleod]

Y'all have got to try "skim deluxe" - it is fortified skim that tastes like 2%.

[funnybone]

We only use 1%. I cannot get into Skim because it looks "blue" to me. We were on a cruise this spring and they only had skim and whole milk. I mixed the two in my cereal - I couldn't bear the thought of having one or the other straight.

I have never seen 1/2%.

[AZLorena]

I just don't know what it is about those husbands. I can't get mine to drink skim or 1% either. He did do the soy milk thing for a while, but decided to switch back. He just has to be difficult!