MasterMind

That's true, some recipes change radically in flavor or consistency if you use any other than whole milk.

mtatum4496

You got that right. I have a recipe for a chocolate filler you make in a double boiler that calls for whole milk. I tried the lighter stuff and it did not have the consistency that I wanted and the taste was a little off as well.

thistransition

Hm, that's an interesting idea about the removing of vitamins in skim milk.. I might actually do some research on that and get back you to guys, because I'm really curious..

Does anyone know for sure?

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--- thistransition

mtatum4496

I decided to give soy milk a shot this past week, and picked up a quart of the plain. Any you know, I really liked the taste. I've not tried to use it in a recipe yet, so I may still need to keep some whole milk on hand, but for drinking and on cereal, I think I will switch to soy from the 2%.

mamab

I prefer 2%, as well. I can tell when I'm having whole milk, it's just so "thick" to me. I've considered going on down to 1% for health reason, but my husband won't go any further down.

riskey58

We always use 2% milk. We like it and I just feel that it has to be a little better for you.

echos

Wow, all you milk drinkers out there. Cows milk is for <baby calfs> not people. I am a grower of dairy and beef cows and do make my own cheese, but drink no milk.I am lactose intolerant , but thats not why, I am a lacto - vegan. Or no-lacto vegan. Blessings to all .

kknight0506

Well i think the type of milk you are using is depend upon the consumer. If that is a child then you should go for cow's milk and if you are adult, then use skim milk and if you r on dieting the the double toned milk will be good for you.

I am on dieting now thats why i am using double toned before this i am using full cream milk.......