Whole Milk Substitution?
I drink 2% milk and keep it in the refrigerator, along with half-and-half, at all times. Sometimes a recipe will call for whole milk, and I sub my 2% with a glug of half-and-half to up the fat content. I'd like to have a more scientific measurement than a "glug" of half-and-half to 2% milk that I can use as a substitution when recipes call for full-fat milk. What would be the correct substitution ratio?
Comments
Hi Karen -
2% milk and whole milk are so close in fat percentage (American whole milk is 3.25%) that we don’t think it makes much difference in most recipes. However, if you feel like you want to add a little extra milk fat, a couple of tablespoons of half-and-half should do it.
Best,
The Milk Street Cooking Team