Milk, whole

The term whole milk refers to cows milk that contains at least 3.25% fat.  Sometimes recipes call for whole milk rather than lower fat to help thicken the mixture (such as many custard recipes).  If not specified you can almost always substitute 2% fat milk for whole in most recipes to help reduce the fat and cholesterol in a dish.

As with other milk products, whole homogenized milk is fortified with Vitamin D.

To substitute 1 cup whole milk use:

• 5/8 cup skim milk + 3/8 cup half and half
• OR - 2/3 cup 1% milk + 1/2 cup half and half
• OR - 3/4 cup 2% milk + 1/4 cup half and half
• OR - 7/8 cup skim milk + 1/8 cup heavy cream