Skim Milk
Milk with nearly all fat removed, under 0.5 percent. It is thin and pale, sometimes faintly blue from the lack of fat globules, and fortified with vitamin A.
| Category | Milk & Cream |
|---|---|
| Maker / Origin | United States |
| Storage | Refrigerate at about 38°F in its sealed carton, away from light and odors. |
| Shelf life | About 5 to 7 days after opening, and by the date on the carton. |
| Best uses | Drinking, cereal, smoothies, coffee, and low-fat cooking. |
| Substitutes | 1% milk for a touch more body. |
| Pairings | Cereal, coffee, smoothies, and oatmeal. |
| Last checked | October 18, 2026 |
About it
Skim milk has less than 0.5 percent fat by law. Vitamin A, which leaves with the fat, is added back by regulation. Protein and calcium stay essentially the same as in whole milk; only the fat, and the richness it carries, is gone.
Storing it
Skim milk freezes for up to 3 months, though it separates more than whole milk on thawing; shake well. Use thawed skim for cooking first.
Using it
Use skim milk for drinking, smoothies, and oatmeal. In sauces it stays thin; whisk in a cornstarch slurry if a recipe expects whole milk's body.
Swaps & pairings
1% milk is the nearest swap, a little fuller. In baking, skim works but gives leaner crumb; add a teaspoon of oil per cup if the recipe needs fat.
More from this maker: United States