On Mar 23, 12:09*am, 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?

I never have whole milk in the house; I buy whipping cream in small
amounts if I need it for a recipe that calls for whipped cream.

I use skim milk across the board, and it makes no difference at all in
how the recipe comes out.

N.