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THE ROLE OF DAIRY FAT IN CULTURED MILK PRODUCTS

The Role of Dairy Fat in Cultured Milk Products



DAIRY CHOICES

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.

FLAVOR

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.

TEXTURE

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.

WHAT'S NEXT?

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. So, what cultured dairy product can we help you get started making from scratch?