Skim milk can be substituted for whole milk in baking without significantly affecting the flavor or texture of baked goods. World-renowned pastry chef Adriano Zumbo assures that the small fat content difference is negligible as the richer flavors in baked goods typically overshadow any subtle changes. Other ingredients, such as sugar and butter, play a more critical role in the overall taste, allowing bakers to compensate for the lower fat in skim milk if desired.
If you're worried about using skim milk, don't be. Skim milk is practically water with a smidgen of fat, but not enough to really matter.
Skim milk will have very little effect on your bakes' flavor and texture compared to whole milk, as the other ingredients often overpower.
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