2% Milk

2% milk is reduced-fat cow’s milk standardized to about two percent milkfat by weight. It is typically pasteurized and homogenized for safety and uniform texture, and in many regions it is fortified with vitamins A and D. Compared with whole milk, it offers a lighter body and fewer calories while maintaining a creamy mouthfeel and balanced dairy sweetness.

In the kitchen, 2% milk performs well in most applications where whole milk is called for, from baking to sauces, with only a slight reduction in richness. It steams and froths adequately for coffee, though with slightly less stability than whole milk. Avoid prolonged high heat or strong acids without a stabilizer, as milk can curdle; add it later in cooking or temper it into hot mixtures for best results.