Re: Whole milk substitute

On 12 May 2008 13:46:07 GMT, Opus the Penguin
<opusthepenguin+usenet@[EMAIL PROTECTED]
> wrote:

> (candeh@[EMAIL PROTECTED]
) wrote:
>
>>  And why worry about the whole milk when you've gotta use sweetened
>> condensed in there anyways? Check the fat content of THAT stuff.
>> Anyways, my belief is that when making candy or baking pastries or
>> cakes or anything like that, do not skimp on the sugar and fat. Just
>> make less of it and don't eat so much.
>
>Sure. My concern was that I didn't have any whole milk in the house and 
>didn't feel like buying a jug. Also, I was curious.


Considering the amount of milk in this recipe, I say don't worry.

For some recipes, if you haven't the whole milk, you can add some
butter to make up for the lost fat.. In a recipe such as this where
part of the recipe is heated, you could add some in there while the
liquid heats.

BUT, in this recipe, the milk is put into a blender for 15 minutes
(was that the length of time, or was it 5? Doesn't change my
conclusions). I have no idea what that really does to whole milk vs
1%. I mean, you can whip even skim milk, but putting something in the
blender is different and all I can think of is that by  5 or 15
minutes any fat would separate out in a blender, rather than be
whipped into it all. Maybe not. Odd instruction. Any more details on
it?

Boron