The Role of Dairy Fat in Cultured Milk Products
When making cultured milk products at home there are different types of milk to choose from: Whole, reduced fat (2%), low fat (1%) or skim (non-fat) milk.
Choosing one of the above over another can produce a very different product.
Many delicious foods contain at least a little bit of fat: a steak with a bit of marbling, broccoli tossed in butter, avocados, bread with peanut butter. Fat not only enhances flavor, but it adds to satiety. A baked potato with butter is always more satisfying than a plain one, for instance. It simply helps you feel full longer.
In terms of cultured dairy, fat again improves the flavor. A full-fat yogurt or kefir is generally less tangy, more palatable, and easier to eat without added sweeteners than its low-fat counterparts.
Consider the texture of sour cream versus that of non-fat yogurt. Sour cream is luscious, thick, and smooth. Non-fat yogurt (especially when fillers and stabilizers are left out) can be grainy and lack-luster.
The fat molecules found in dairy products make a smoother, creamier, more velvety cultured food product.
When choosing which type of milk to use for culturing, remember that fat content plays a role in the final product and affects flavor and texture.
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