2% sub for whole milk in baking?
I'm making Chow's malt cake recipe and i was wondering if it would be detrimental to use 2% milk in place of whole milk. Does anyone have any advice?
I've never used whole milk (or homogenized milk as we call it in Canada) - I always use 2% and I've never had a problem with any baked-good recipe in my entire life. Not sure if there's something very special about that malt-cake recipe, but for a difference of 1.5% I probably wouldn't worry. :-)
My 2 cents.
Whole milk is only around 3% fat, so there's unlikely to be a readily-discernible difference in texture or taste.
I use 1% milk for everything and I haven't noticed any difference in baked goods whatsoever... the lower fat content is noticeable if you're trying to make a creamy sauce, but not in baked goods.