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:
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