| Many baking recipes call for the addition of some | | | | Light cream or table cream contains 10-30 percent |
| type of dairy product. Milk and milk products are used | | | | fat. This is not enough fat to maintain stiff peaks if |
| in baking to add moisture, flavor, color, and | | | | beaten. Half and half, which is a combination of cream |
| sometimes to start the leavening process. The | | | | and milk, can be substituted in a pinch. |
| different grades of milk only vary in fat content. | | | | Evaporated milk is canned milk where 60 percent of |
| Therefore, they can be used interchangeably in | | | | its water has been removed. It can be stored at |
| baking. However, if richness is what you are after, | | | | room temperature until used, which is a huge |
| whole milk would be the best choice. And unless | | | | advantage over regular milk. Evaporated milk should |
| noted otherwise, when milk is listed, it means cow's | | | | only be used as a replacement for other milk |
| milk. Other countries use goats milk and water | | | | products when it has been reconstituted. The formula |
| buffalo milk on a regular basis. But in the US, cow's | | | | for this is 2 parts evaporated milk to 3 parts water. |
| milk is the standard. | | | | Sweetened condensed milk is also a type of |
| Buttermilk is skim milk which has had a bacterial | | | | evaporated milk. But it has only lost 50 percent of its |
| culture added to it. It is low in fat, thick and creamy | | | | water. Like evaporated milk, sweetened condensed |
| and has a slightly acidic taste. Sour milk, which is milk | | | | milk is sold in cans and is able to be stored, |
| mixed with lemon juice or vinegar, can be substituted | | | | unopened, at room temperature until ready for use. |
| for buttermilk. In addition to the liquid version, | | | | However, this type of evaporated milk has about 40 |
| buttermilk powder can be purchased. It's great to | | | | percent added sugar. So it is creamy and tasty. But |
| have on hand because you only add water to it as | | | | not a good substitute for any other dairy product. |
| you need it. | | | | Nonfat dry milk has had both the fat and water |
| Whipping cream contains between 30-49 percent fat. | | | | removed. To reformulate it, mix dry powder and |
| It can be beaten by hand or in a mixer to form stiff | | | | water according to package instructions. Some |
| peaks that retain their shape. An easy way to make | | | | recipes, however, do call for it as a dry powder to |
| the peaks form quicker is to chill the bowl before | | | | add a rich flavor to the final product. |
| beginning. | | | | |