Substituting 2% milk for whole milk.
On Tue, 23 Mar 2010 05:09:08 +0000 (UTC), Handy Gandy >
wrote:
>I have a recipe that calls for one cup boipling whole milk.
>I normally use 2%, I was wondering if I could use that reducing it a bit.
>If so how much should I reduce it?
Well, math is your friend. If going from 2% to whole milk -- 100% -- you should
obviously reduce it to 1/50th the volume. That would be approximately one
teaspoon.
-- Larry
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