https://recipedius.com/index.php?action=history&feed=atom&title=Whole_milk 2026-11-02T04:37:33Z Revision history for this page on the wiki MediaWiki 1.43.11 https://recipedius.com/index.php?title=Whole_milk&diff=27&oldid=prev 2026-09-09T19:54:39Z

<p>Recipedius seed</p> <p><b>New page</b></p><div>{{Ingredient<br /> |form=3.25% fat<br /> |role=Liquid · fat, sugars for browning<br /> |storage=Fridge, to date on carton<br /> |season=Year-round<br /> |kcal100=61<br /> |g_tsp=5.1<br /> |g_tbsp=15.3<br /> |g_cup=244<br /> |g_each=<br /> |allergens=dairy<br /> |pantry=no<br /> |price=3.29<br /> |price_per=half gallon<br /> |summary=Milk in a batter contributes water, a little fat, and lactose that browns. Soured with a tablespoon of lemon juice or vinegar per cup it becomes a working buttermilk in five minutes.<br /> }}<br /> <br /> == Substitutions ==<br /> {| class=&quot;wikitable rp-rules&quot;<br /> ! Use instead !! When its job is !! How much !! Confidence !! What changes<br /> {{Substitution|to=Buttermilk|ratio=1|confidence=high|effect=One-for-one; adds a pleasant tang to mashed potatoes.}}<br /> {{Substitution|to=Heavy cream|ratio=0.5|confidence=high|effect=Half the volume of cream, then loosen with the potato cooking water. Richer.}}<br /> |}</div>

Janine