On Mar 22, 10:09*pm, 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?

What's the recipe about? Is it a very old one? Generally you do not
want to boil milk unless you want to denature the proteins. I learned
as a kid that boiling milk would make the hot chocolate taste nasty.