Whole milk
| Form
|
3.25% fat
|
| Role
|
Liquid · fat, sugars for browning
|
| Storage
|
Fridge, to date on carton
|
| Season
|
Year-round
|
| Allergens
|
dairy
|
| Pantry staple
|
no
|
| Price
|
$3.29 / half gallon
|
| Nutrition
|
| Per teaspoon
|
3 kcal
|
| Per tablespoon
|
9 kcal
|
| Per cup
|
149 kcal · 244 g
|
| Per 100 g
|
61 kcal
|
| Approximate; enter values from a source you trust.
|
Description[edit]
Milk in a batter contributes water, a little fat, and lactose that browns. Soured with a tablespoon of lemon juice or vinegar per cup it becomes a working buttermilk in five minutes.
Find out more[edit]
Used in[edit]
Can stand in for[edit]
Buttermilk, Heavy cream
Substitutions[edit]
| Use instead |
When its job is |
How much |
Confidence |
What changes
|
| Buttermilk
|
any
|
× 1
|
high
|
One-for-one; adds a pleasant tang to mashed potatoes.
|
| Heavy cream
|
any
|
× 0.5
|
high
|
Half the volume of cream, then loosen with the potato cooking water. Richer.
|
