As it comes from the cow, the solids portion of milk contains approximately 3.7 percent fat. Fat is a flavor carrier, which would explain the boost in flavor. Milk is approximately 87 percent water and 13 percent solids. Moreover, the puddings made with the higher-fat milks were thought to taste more chocolatey and decadent, with the whole milk pudding having a distinct velvety mouthfeel.
Low-fat milk is ideal for weight loss because it contains fewer calories. A glass of fat-free or skim milk contains roughly 90 calories and nearly no fat per 8 ounce serving. The pudding made with skim milk was not by any means a disaster, but it was nowhere near as rich and creamy as the pudding made with either the 1 percent or whole milk. Skim milk contains fewer calories and fat than that of whole milk: A glass of whole milk is roughly 150 calories and contains 4 grams of fat per 8 ounce serving. Clearly, this cake needs mik with some fat. Surprisingly, the cake made with 1 percent milk was very similar in tenderness to the whole milk cake. Tasters found the cake made with skim to be dry and tough and the cake made with whole milk to be moist and tender. That's good news: You can use whatever you have in your fridge. While a couple of very particular tasters could pick out the pancake made with skim milk, the majority could not make out much difference between any of the pancakes. Each recipe originally called for whole milk. But in the end, does it really matter? Could the average palate detect a difference, or are they pretty much interchangeable? We decided to test whole milk (which is 3 1/2 percent fat), 1 percent milk, and skim milk (which must contain less than 1/2 percent fat) in three recipes: pancakes, yellow layer cake, and chocolate pudding. We've all seen those recipes (including our own) that specify what kind of milk to use: whole, low fate, nonfat.
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