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kittypal Diamond Enthusiast	Posted Are there any recipes sweet or savory that call for milk that will not work if replaced with skim? Thanks!
	Posts: 5201 | Location: Utopia | Registered: 06-04-02

frankvan Diamond Enthusiast 2008 Enthusiast of the Year	Posted Hide Post My experience with most baked goods, etc. is that the texture is adversely affected by the substitution of even 1 or 2 percent milk in place of whole milk. I would expect that skim milk would be even worse.
	Posts: 7360 | Location: Baltimore, MD, U.S.A | Registered: 06-03-02

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kittypal Diamond Enthusiast	Posted Hide Post I asked because I made a custard pie the other day that didn't want to set, it was semi-runny and I figured it might be due to the skim milk. Thanks!
	Posts: 5201 | Location: Utopia | Registered: 06-04-02

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