Preferably use whole milk in cooking. It contains about 3.5 % milk fat. Whole milk can be replaced with low-fat milk (see below). Especially in making milk-based porridges, bÃ©chamel sauces etc whole milk gives much better tasting and creamier result than low-fat milk. It also stands up to heating better than low-fat milks because of its higher fat content.
Low-fat milk contains about 1.5 % milk fat. It can be used in all cooking and baking instead of whole milk when you want to lower the fat content of foods.
Nonfat or skim milk is not recommended to be used in cooking. It burns easily to the bottom when heated. It is best used in hot or cold drinks like coffee, cappuccino, low-fat hot chocolate, milk shakes etc.
When cooking with milk, be careful not to boil it, as this will cause a tough scum to form on the surface. Even when milk does not boil, it may scorch. For best results, heat milk over low heat and whisk or stir it frequently.
Cooking milk and other dairy products with acid ingredients, salty foods, and certain vegetables may cause the milk to curdle. To help prevent this, use gentle heat and avoid overcooking. Evaporated milk, because it has already been heated in processing, also makes curdling less likely.