Skim Milk
Skim milk (also called nonfat or fat-free milk) has had its cream removed, leaving less than 0.5% butterfat. It is lighter in calories and body than whole milk and is best for everyday drinking rather than cooking, where its lack of fat limits its richness.
Skim milk is thinner and more watery than whole milk, with a cleaner, slightly bluer appearance. The flavor is mild and slightly sweeter-tasting (since the fat no longer masks the lactose sweetness), but it lacks the creamy mouthfeel.\n\nWithout fat, it does not enrich sauces or tenderize baked goods the way whole milk does — it is primarily a drinking and cereal milk.
Available year-round. Choose skim milk cold and within its use-by date. Some skim milk is fortified with vitamins A and D to replace those lost with the fat.\n\nIf you drink skim milk for health but find it thin, try adding a splash of whole milk or using 1% or 2% milk as a compromise.
Drinking
A low-calorie, high-protein everyday drinking milk for those watching their fat intake.
Cereal & Smoothies
Light enough not to mask the flavors of cereal, fruit, and other smoothie ingredients.
Lattes (skim)
Steams well for lattes and cappuccinos, though the foam is drier and less creamy than whole milk.
Cooking (with care)
Works in soups and sauces if combined with a roux or cornstarch to compensate for the missing fat.
Refrigerate below 40°F and use within 5–7 days of opening. Skim milk keeps slightly longer than whole milk because there is less fat to go rancid. Freezes well for up to 3 months.