Whats the difference between skim and whole milk?

All-purpose or bread flour, water, yeast, sugar, salt, oil or melted butter, sometimes egg and milk.

Skim milk has little to no fat, therefore it will not thicken when whipping. If you want to whip it, I suggest you dissolve a packet of unflavored gelatin in 1/4 oz skim milk, microwave it for about 30 seconds until the gelatin is dissolved, and add 2-3/4 cups cold skim milk. Refrigerate for about 15 minutes or until the consistency of egg whites, then try whipping it. Good luck!

Use fresh milk - skim or 1% actually works better than whole milk.

If that doesn't work, then your temperature is not getting high enough.

Let's take a look at the different nutritional values of soy milk compared to whole milk:

• Calories- soy milk has fewer calories than whole milk per cup (about 40 calories less per cup).

• Fat- soy milk contains 3.5 grams of fat per cup (8 oz.), while whole milk contains 8 grams of fat per cup (8 oz.)

• Cholesterol- soy milk contains no cholesterol, while whole milk contains 24 mg cholesterol per cup.

• Both soy milk and whole milk contain high amount of calcium per cup that provides about 30-35 percent of the RDA.

• Protein- Soy milk has about 5 grams of protein per cup, while whole milk has 8 grams of protein per cup.

Although this question is not really suited to FixYa, the answer is that when you thaw it the fat in the milk will separate and float to the top. It's really a quality issue rather than any health problems. You will not get sick by consuming it.

Freezability in regard to milk depends upon the fat content and how it's been homogenised within the milk, and these factors vary even within products within the same milk brand. In general, skimmed and semi-skimmed freeze best.

It depends on the milk you use. I have this problem with certain brands of milk but with others, it froths very fluffy. I actually went as far as checking with a dairy and I was told it has something to do with the cow's performance on a particular day (slightly strange!) and the proportion of water mixed with full milk to make the semi-skimmed. For some bizarre reason, the supermarket own-brands milk work much better than the branded ones. I doubt there's anything wrong with your frother, just try a few different brands of milk until you find the right one!

Our aeroccino worked fine for 2 years and suddenly it didn't made foam anymore. We tried the "inverting trick" without much success. We contacted Nespresso and they suggested switching from regular fresh milk (we used 2%) to UHT milk (harder to find in US) and to use it cold and freshly opened. So we tried that and it works.
Hope this solution works for you too

Hi,

You can not adjust the amount of this.

/Mirran

1. Pour 7 glass jars (42 oz total) of fresh pasteurized milk (whole or skimmed) into a high-sided saucepan.
2. Heat the milk until it boils (203F) and starts to climb to the side of the saucepan. Boiling will make the yogurt firmer,
3. Remove the pan from heat and allow the milk to cool to room temperature (95F)
4. Strain the milk into a pitcher
5. Stir in 1 glass (6oz) of natural yogurt with some of the strained milk in a separate bowl until the yogurt is dissolved and you have a smooth mixture (Freeze-dried Yogurt Starter can be used here as well).
6. Mix the room temperature milk very well with the smooth mixture as prepared above
7. Pour the mixture into the seven jars, and place the jars - without the lids - in the yogurt maker
8. Cover the yogurt maker with the clear cover.
9. Plug into the power outlet and let it sit still for 6 hr (whole milk) or 8 hr (skimmed milk)
10. Unplug when the time is up. Remove the jars, put the lids on, and refrigerate at least 3 hrs