Re: Whole milk substitute

Opus the Penguin <opusthepenguin+usenet@[EMAIL PROTECTED]
> wrote:
> Bob E. (bobe@[EMAIL PROTECTED]
) wrote:
> > Opus the Penguin wrote:
> >> I want to make some Mexican candy (recipe below) that calls for 1/4
> >> cup whole milk. We don't buy whole milk. What happens if I use 1%
> >> milk? Would it work but not be as rich, or would it be a disaster.
> >> If the latter, I'll just use 1/8 cup eva****ated milk and 1/8 cup
> >> water. 
> > For cryin' out loud, just go buy a pint of whole milk.  Use what you
> > need for your recipe, and while you are cooking, drink the rest,
> > preferably while eating some chocolate chip cookies.  Then say,
> > reflectively, "So that's what I've been missing..."
> Maybe in 15 months or so....
> How much is a pint of whole milk anyway? I guess I could octuple the
> recipe. But I don't want to do that the first time out. Maybe I'll buy
> a pint of whole milk and a jug of non-fat milk and mix the leftover
> whole milk with the non-fat.

Holy CRAP! You'll wind up with like 3-1/2% milk! IT'S UNNATURAL! IT'S AN 
ABOMINATION! THESE UNHOLY MILK EXPERIMENTS CANNOT BE ALLOWED TO GO ON!

-- 
Huey "Bob's right. Just drink the freakin' milk, ya sissy" Callison