Is there really any difference, as far as cooking is concerned? Currently I freeze milk and unthaw in portions as is necessary to cook. I simply don't go through enough, often enough, to warrant having it fresh all the time. I know buttermilk can be substituted for milk + vinegar/lemon juice. Is there any notable taste differences between the two? Most buttermilk I see is only 2% (1%?) fat content, whereas I can easily get full fat milk.
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