Here is a nutrition question no one has ever been able to answer for me. In several books, including yours, I see recipes that call for skim milk and others that call for 1% milk. What's the difference?
I personally have been using skim milk for years, and my family goes through about 3 gallons a week. So I'm hesitant to buy 1% as well just to make a few recipes.
So is there a nutritional reason for sometimes using 1%, or is it just a matter or taste, texture, flavor, etc.?
BTW, I LOVE this book!!!! Thank you all so much!!
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