Can ganache be made with milk?

It is the cream in the 35% that makes it thick, if you are going to use a lighter cream use a coating chocolate and more butter. If it seems runny add some powdered sugar not much.

And use less liquid, I would use 1/2 to 2/3 of a cup of light crea, some dark chocolate and coating chocolate, butter and see how thick it gets, but just remember it will be a bit soft, so you will have to chill it and not leave it out of the frig for to long.

I ama former chef and made this for items in my places of business, just make sure not to heat it to much a double boiler or metal bowl over a pot of lightly simmering water.

I wouldn't becuase it would make the ganache a little thin. For indulgent foods like ganache, low fat does not work. You could try half and half, which is half milk and half cream, but that's the lowest fat I would go. Happy cooking!