I love milk but I usually have skim milk in the fridge… I do buy whole milk for recipes that require it… but sometimes I forget and I need to use the skim milk. Some recipes the substitution isn’t a problem… but most times it is an issue. So short of running out and purchasing a container (usually far more than I actually need)… there are ways to make a substitution.
Recently I was in that predicament … and turned to my favorite information gurus at Cooks Illustrated… someone had posed this very question on the bulletin board… this is the information a member replied said…
“According to the USDA Database:
Skim milk has no fat.
1% milk has 2.5 grams of fat per cup
2% milk had 5 grams of fat per cup
Whole Milk [3.2%] has 8 grams of fat per cup.
Half & Half has 28 grams of fat per cup or 1.75 grams per tablespoon
Whipping Cream has 88 grams of fat per cup or 5.5 grams per tablespoon
To make whole milk out of skim milk and Half & Half: Use 2 ounces of half and half and six ounces of skim milk to make one cup.
To make whole milk out of 1% milk and Half & Half: Use 3 Tablespoons of half and half and the balance 1% milk to make one cup.
To make whole milk out of skim milk and heavy cream: Use 1½ Tablespoons of heavy cream and the balance skim milk to make one cup.
To make whole milk out of 1% milk and Whipping Cream: Use 1 Tablespoon of heavy cream and the balance 1% milk to make one cup.”
I couldn’t find the information on the USDA website… that doesn’t mean it’s not there… there’s a lot on the site and all the information isn’t easy to find. I have, however, used some of these substitutions with success so I feel this is a reliable source.
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