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Fat in Buttermilk

Christene's picture

Fat in Buttermilk (post #70811)

in

Can anyone tell me, in baking with Buttermilk, does the fat content matter? The last two times I went to the store I only found lowfat buttermilk. The last time I made the Brown Butter Pumpkin Cakes, they didn't rise as much as the first time and I'm wondering if the buttermilk makes a difference? Thanks, Christene

http://www.finecooking.com/recipes/brown...

Pielove's picture

not much rise anyway... (post #70811, reply #1 of 4)

Hi Christene!  That cake is so moist, there isn't much rise anyway-- I don't think the buttermilk makes much difference at all.

Jen

GretchenTHE FIRST's picture

The fat doesn't matter--it's (post #70811, reply #2 of 4)

The fat doesn't matter--it's the leavening that makes it rise, if it is supposed to. Youl should check your baking powder (if it uses it). Soda doesn't "go bad".  Pretty sure all buttermilk is "low fat" now--it is naturally low fat.

kitchengoddess's picture

2% (post #70811, reply #3 of 4)

the only buttermilk I have ever found is 2%.  I don't know if that is considered low fat.

lukasz448's picture

There is no butter in (post #70811, reply #4 of 4)

There is no butter in buttermilk, you might be surprised to learn and it is lower in fat than sweet milk. "Old fashioned homemade buttermilk is the slightly sour, residual liquid which remains after butter is churned, ie. milk from the butter. It was usually flecked with tiny spots of sweet creamy butter that did not quite make it to the top to be skimmed".