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Sure, you shouldn't notice any difference at all. Your baked goods will have fewer calories, proportionate to the amount of milk the recipe calls for, but nothing else will change.
In some recipes though, changing from whole milk to 1% will change what foodies call the "mouth feel". It won't be as rich. Like macaroni and cheese: to get that silky, creamy, rich feel in your mouth, you really want to use whole milk and not reduced fat.
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∙ 14y ago
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What can be added to vanilla pudding mix to make it taste like french vanilla if french isn't available in bulk?
to me jello used to make a french vanilla pudding that was lighter on the vanilla, and lighter in color, i would increase milk to about 1/8 of cup. Or use a pudding stretcher (makes more) buy adding I think 1 teaspoon of cornstarch to the mix and an additional cup of milk, that would decrease the sweetness, of course you can add more sugar You can make pudding from scratch, all it is, is cornstarch, sugar and milk, maybe a touch of salt, and you add the vanilla
How much milk is in 1 percent milk?
1%
If you add 50 percent water to whole milk will it taste like 1 percent milk?
Yes it will tast like 1 percent milk
Does it matter if when you mix 1 percent milk with vinegar would it make more casein?
No!
Is 10 percent milk heavier than 1 percent milk?
Yes i think
What is the difference in calcium between 1 percent and 2 percent milk?
Whole Milk
How many carbs does 1 percent milk have?
1 cup of 1% milk will have about 13g of carbohydrates.
Which milk curdles the fastest 1 percent or 100 percent?
100 percent
How do you prepare dr oetker original vanilla pudding?
Mix 40g of granulated sugar with pudding packet. Heat 500ml of milk to a slight simmer. Whisk the pudding & sugar mixture into the milk. Turn off the heat and continue whisking for 1 minute. Transfer to a serving dish & cool to desired temperature. Enjoy!
Can you substitute 1 percent milk for whole milk?
Drinking milk in moderation can be healthy.
How many quarts of 6 percent butterfat milk and 1 percent butterfat milk should be mixed to yield 75 quarts of 4 percent butterfat milk?
If 'X' is the number of quarts of 6 percent butterfat milk and 'Y' is the number of quarts of the 1 percent butterfat milk then: x + y = 75 quarts and (6x + 1y)/75 = 4 (because we want 4 percent per quart) then solving for the system of equations leads to: x = 45 quarts (the 6 percent) and y = 30 quarts (the 1 percent)
Will 1 percent milk evaporate fastest?
Yes.
