On Mar 23, 5:53�pm, pltrgyst > wrote:
> 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


Whole milk is not 100%. The percentage refers to the amount of
butterfat in the milk by weight. If it were 100% you would have
butter. Whole milk is only around 3.5% butterfat by weight.