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1% instead of whole milk?

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centralpadiner Oct 21, 2011 05:19 AM

I have a recipe that calls for a 1:1 ratio of whole milk and cream. I never mind buying cream, but since 1% is our daily use milk, I don't want to have a lot of left over whole milk. I would only need a cup of it for the recipe. Can I just use 1% and change up the ratio a bit? Should I use a 1:2 ratio, or even more cream than that?

Thanks!

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  1. Naguere RE: centralpadiner Oct 21, 2011 05:37 AM

    I bet you could.

    If for instance you were making Crème anglaise, who would notice the 1% milk if you have
    given the dish an extra dash of cream.

    1. l
      Liz K RE: centralpadiner Oct 21, 2011 05:47 AM

      No problem at all. I wouldn't even bother changing the ratio.

      1. j
        jvanderh RE: centralpadiner Oct 21, 2011 05:52 AM

        Can you tell us what you're making, just to be safe? It's probably fine, but it might matter if it's ice cream, or a sauce that relies on cream for thickening, or something like that.

        2 Replies
        1. re: jvanderh
          c
          centralpadiner RE: jvanderh Oct 21, 2011 05:56 AM

          It is the creamed collards in the new Bon Appetit. Similar to a creamed spinach but with collards instead (which we get weekly in our CSA, so were happy for a new preparation idea). There is a roux made with flour and bacon fat. I'm thinking it actually won't hurt to have it slightly lightened up, but the thickening issue was what concerned me.

          1. re: centralpadiner
            j
            jvanderh RE: centralpadiner Oct 21, 2011 06:24 AM

            I think you'll be perfectly fine. If it comes out too loose, puree some of it and stir it back in, or make a little extra roux with oil or butter and stir that in. But, I think it'll be fine.

        2. Berheenia RE: centralpadiner Oct 21, 2011 05:56 AM

          This is standard cooking in my kitchen 1% and half and half. I only buy whole milk if I am cooking for a crowd.

          1. f
            Fydeaux RE: centralpadiner Oct 21, 2011 05:57 AM

            I've been substituting 1% for whole for years without any consequences, so no doubt you'll be OK. But dont stores (or at least convenience stores) still sell milk in little half-pint cartons?

            1 Reply
            1. re: Fydeaux
              c
              centralpadiner RE: Fydeaux Oct 21, 2011 06:07 AM

              Cream yes, in my grocery store not milk. Hmm..... maybe those little plastic bottles intended for drinking on the go. I know you mean the ones sold with school lunches, but I haven't seen those in the store for years. I think I will just go with the substitution. One less extra thing to buy.

            2. u
              ultimatepotato RE: centralpadiner Oct 21, 2011 06:04 AM

              I make dauphinoise from a recipe (now loosely memorised) that originally calls for 1:1 of whole milk and cream. I've always used 1% (for the milk portion) and never had a problem.

              1. greygarious RE: centralpadiner Oct 21, 2011 09:46 AM

                Whole milk is only about 3% fat, something many people don't realize. So it's a very slight difference that you probably couldn't ever perceive.

                1. r
                  ricepad RE: centralpadiner Oct 21, 2011 12:01 PM

                  If you buy double cream or extra rich cream, it has more butterfat than regular cream. That'll more than make up for the reduced fat in the milk.

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