Dairy & Eggs
Substitutes for Skim Milk in gelato
Skim (nonfat) milk is whole milk with the butterfat removed, leaving roughly 9% milk solids-not-fat suspended in about 91% water. In gelato it is the lean liquid base, delivering MSNF (protein, lactose, minerals) and freezing-point control with virtually no fat. If you're out of skim milk or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
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