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Old 03-14-2008, 09:39 PM   #1
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Buttermilk Fat

I'm thinking of bringing sweet cinnamon biscuits to a party and it calls for buttermilk. I have 18% cream. I don't know what the difference between the fat content is. Can I use the heavy cream as a subsitution for the buttermilk?


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Old 03-14-2008, 09:50 PM   #2
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The buttrermilk available in supermarkets today is low in fat. It is typically similar in fat content to low fat milk or even skim. I'd use milk rather than cream as a substitute for the buttermilk.

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Old 03-14-2008, 10:49 PM   #3
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Buttermilk is the milk that is left over after the fat has been converted into butter - so it is low fat whether cultured or fermented, as Andy M. noted.

To "make" buttermilk - for each cup of milk (at room temp) add 1 Tablespoon white vinegar or lemon juice, stir, and allow to sit for 10 minutes. You can use whole milk or 1% milk ... doesn't matter that much.
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Old 03-15-2008, 10:23 AM   #4
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Hey emz, don't use the heavy cream. Do what Michael suggests. (I use lemon juice as the vinegar leaves a funny taste.)
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