I came across this question recently on using buttermilk in cake recipes. The concern was the fat content of buttermilk. Well, there’s no need to worry. The fat content of buttermilk is the same as plain milk, not higher. For instance,
2% lowfat buttermilk has 4 grams fat/cup, whole has 8 grams, etc. Some brands even sell non-fat buttermilk! People often confuse the thickness with richness or higher fat but it is due to fermentation and lactic acid production. Think of how yogurt, made from milk, is thick and creamy.
In fact, the most important consideration for baking is the acidity of buttermilk. It needs baking soda instead of, or in addition to baking powder as the leavening agent. You may also need to reduce the added salt because buttermilk contains plenty of salt.
Speaking of recipe substitutions, Bobby Deen has his own blog: Get Fit With Bobby, and is revamping southern favorites such as Macaroni and Cheese. If you are a fan of Paula Deen like I am, you’ll appreciate these recipes from Bobby – lots of great flavor with less fat and calories. Notice that not all of the dishes are LOW-fat, but they could be called REDUCED fat. Every little bit helps!!www.thedeenbros.com/recipes/recipe_detail/277/
Happy and Healthy Cooking!
Julie Aitchison, MS, RD,LD
