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Does it matter what kind of milk (i.e. whole, 2%, skim) is used when preparing a recipe requiring yeast?
No, it shouldn't matter what type of milk you use.
Here's the thing. Whole milk is about 3 1/2 % fat. Skim milk has 0% fat--and you've got 2 choices in between those two extremes. BUT really--you're talking about a very small amount. The difference between a cup of whole milk and a cup of skim milk is only about 1 1/2 TEASPOONS of fat. The difference truly is negligible. So the above poster is right--use what you have on hand, and don't worry about it one way or the other.
© Reiman Media Group, LLC., 2013