Making a sauce with skimmed milk?...

Chadford

...have you tried doing this?

Myself and missus always buy skimmed milk for tea, coffee, cereal etc. for no other reason than we prefer it.
Now, if I'm making say a cheese sauce (roux   cheese) for whatever dish, I'll buy a 2 pint container of whole milk and usually end up dumping what doesn't get used in the sauce.  
Just from habit I've never thought to use skimmed milk and never tried it.

Since a *good* chunk of butter is used to make the roux perhaps the milk type doesn't make any difference at all?
From Sainsbury's website...
Whole milk has 6.1g fats per 100ml.
Skimmed milk has 0.6g fats per 100ml.
i.e. not much compared to the butter quantity in the roux.

Any thoughts?

Ta

busterbenny2001

Made my weekly roux with semi skimmed for years, since the wife changed our milk over from full fat, like you said adding butter and then cheese mustard etc makes no difference to me.

busterbenny2001

Or another option make the 2 pint into sauce and freeze half

noiseboy72

Skimmed, lactose free, soya, almond... It's all worked for me!

Some need a little more fat from the butter or margarine, but I can still get a consistent tasty roux or cheese sauce without any drama

IronGiant

You've already answered the question.
far more fat in the butter (and of course the cheese), than in the milk.