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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
See the swap in a real recipe
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