Q: When a recipe calls for "milk," what type do you use? I always have skim, 2%, and half & half in the refrigerator. I tend to go for the half and half, but I'm curious what the experts say.
Sent by Kelly
Editor: In the test kitchens where I've worked, we tended to default to whole milk when developing recipes. However, if a recipe doesn't specify what kind of milk, I feel that you can use whole milk, 2%, or even 1% milk with generally the same results. I would skip the skim milk since it doesn't have any fat, and I wouldn't use half and half because it has too much fat.
Readers, what do you use when a recipe just calls for milk?