I have a recipe that calls for 2% milk, but all I have is whole. What should I do to substitute?
By Amber
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I'm not positive what it would do to some baked recipes, but most of the time whole milk will just give it a richer taste, like in gravy and casseroles. I would be careful using 2% milk in place of whole milk in baked cakes or cookie, though. I used fat free canned milk in my pumpkin pies and they turn out fine.
Just use the whole milk. Any type of milk or cream can be swapped out for each other in pretty much every recipe. It will just add a bit more fat and richness to the recipe than if you used 2%.
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