Skim Milk

I’ve heard skim milk referred to as “the ghost of milk” because of its almost-transparent blue hue. With virtually no fat, you might as well use water in your baked goods. That last percent of butterfat in 1% milk is the difference between a tender, moist, delectable treat and a crumbly, dry, tasteless one. If you enjoy drinking skim milk, continue to do so, but use 2% milk in your baked goods.