![]() ![]() In low-fat/fat-free baking, buttermilk is often used instead of low- or fat-free milk because the acid contributes to tenderness that low-fat/fat-free milk doesn't. Traditionally, it was the liquid remaining after the butter fat was removed during churning to make butter. The acid in buttermilk and sour cream tenderize the gluten in a recipe, which helps to form a fine crumb in baked goods.Īs far as buttermilk goes, it's always low-fat. This is why you can't always get the same results using a non-dairy substitute in a recipe. These proteins "set" or coagulate from the heat in the oven, so milk performs many tasks, and not just from the fat content. Milk contains proteins that contribute to the structure of baked goods. Fat free cream cheese just doesn't always work well in many recipes where the high-fat cream cheese is called for. You won't see a huge difference in something like muffins where there is only a small amount of milk in the recipe (especially if there is another source of fat in the recipe), but you WILL notice a difference in a cream soup - it will lack some "richness" if you were to use low- or no-fat products instead of high-fat. In general, the higher the fat component of milk, the richer the outcome. Overall, the fat content in milk adds richness (in baked goods), or adds a smooth texture to soup/sauces. It depends on what part of cooking science the dairy product plays in the recipe, and how much is involved. The amount of water needed to achieve buttermilk consistency may vary depending on thickness of yogurt.Don't you hate the answer "it depends", but it depends (LOL). ¾ cup (180 grams) plain full-fat yogurt + ¼ cup (60 grams) water = 1 cup (240 grams) buttermilk. ¾ cup plus 3 tablespoons (225 grams) whole milk + 1 tablespoon (15 grams) fresh lemon juice or white vinegar = 1 cup (240 grams) buttermilk. But for times when you’re out, give one of the following swaps a try. Some resourceful replacements could save the day. Buttermilk is favored for the tenderness and tang it gives baked goods. Be leery when substituting nonfat buttermilk for low-fat or whole buttermilk, especially with egg-based recipes.ĭon’t let a lack of buttermilk sour your baking plans. When using low-fat and whole buttermilk, the available fat acts as a buffer by coating egg proteins, making them less likely to form lumps and clumps. When you remove fat completely from buttermilk, the acid from the buttermilk is front and center and may cause curdling in egg-based recipes, such as custards. ![]() In baking, you will most often see recipes calling for low-fat and whole buttermilk rather than their lean counterpart. Nonfat buttermilk, as it reads, does not contain fat. Thus, low-fat and whole buttermilk can often be used interchangeably without great differences in the final product. We often see whole buttermilk in the southernmost states of the US, but if you are unable to find whole buttermilk, substitute with low-fat buttermilk or one of the substitution recipes below. Acids react with baking soda in recipes, causing carbon dioxide production and subsequent leavening of baked goods. When it comes to whole buttermilk, the higher fat content may lead to a richer product however, buttermilk is most often chosen for baking for its high acidity. Natural cultures would then take over, souring the buttermilk and creating its characteristic flavor. Today, most commercial buttermilk is cultured, similar to yogurt, by adding microorganisms to nonfat, low-fat, or whole milk. ![]() ![]() Since the fat was removed as butter, the milk left behind was essentially low-fat or nonfat. FIRST, A WORD ON NONFAT, LOW-FAT, AND WHOLE BUTTERMILKīuttermilk first originated as the portion left behind after butter had been churned from whole milk. ![]()
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