Baking question re milk

[FuckyouCovid21]

I've discovered a love of baking since lockdown, I'm crap at it but I enjoy it. I'm making a chocolate orange loaf tomorrow and it calls for milk but doesn't specify whether full fat/semi or skimmed, will semi be OK?

Thank you please

Hope it doesn't matter as I only ever have semi in my fridge

I think technically it should be full cream but we only ever have skimmed and it works fine for me!

Yes, should work fine, and if someone is dairy free, almond milk works beautifully for baking.

If it requires full fat it will normally say so.

I think if it's only for consistency in cake and forms a small part of the recipe it really doesn't matter and even water would be fine. Milk is about 90%+ water anyway.

Cakes usually tell you to make the mixture to a soft dropping consistency and the addition of milk just allows you to control this -
in my experience, the mixture often has wildly varying consistency after you've mixed it, for reasons I don't really understand.

Sometimes they're very dry and need far more liquid than the recipe asks for.

Thanks all, it's 6 tablespoons of milk so not a massive amount but I wanted to check as this is being taken into work and not scoffed by me

I may post a picture tomorrow when it's done...if it turns out ok