3.6 Dairy Products Explained - 3.6 Dairy Products Explained - Dairy Products Explained

Key Concepts

• Butter
• Milk
• Cream

Butter

Butter is a dairy product made from churning cream or milk to separate the fat globules from the buttermilk. It is a solid at room temperature and has a high fat content, typically around 80-85%. Butter is used in baking for its rich flavor, ability to create a tender crumb, and its role in creating a golden-brown crust through the Maillard reaction. It can be salted or unsalted, with unsalted butter often preferred in baking for precise flavor control.

Example: In making shortbread cookies, butter is creamed with sugar to create a smooth, tender dough. The high fat content of butter ensures that the cookies are crumbly and melt-in-the-mouth.

Milk

Milk is a liquid dairy product that is a rich source of calcium, protein, and vitamins. In baking, milk is used to add moisture, richness, and flavor to baked goods. It can be used in its whole, skim, or buttermilk forms, each providing different textures and flavors. Buttermilk, for example, is fermented milk that adds a tangy flavor and helps to tenderize baked goods.

Example: When making pancakes, milk is mixed with flour, eggs, and baking powder to create a batter that is light and fluffy. The milk adds moisture and helps to create a tender texture in the pancakes.

Cream

Cream is the fatty, higher-butterfat layer skimmed from the top of milk before homogenization. It is available in various forms, including heavy cream, whipping cream, and sour cream. Heavy cream has the highest fat content, around 36-40%, and is used for making whipped cream and in recipes that require a rich, creamy texture. Whipping cream, with a fat content of around 30-35%, is lighter and easier to whip. Sour cream, which is cream that has been fermented, adds a tangy flavor and a thick, creamy texture to baked goods.

Example: In making a classic tiramisu, heavy cream is whipped to soft peaks and folded into the mascarpone cheese to create a light, airy filling. The high fat content of the cream ensures that the filling is smooth and creamy.

Analogies

Think of dairy products as different types of paint. Butter is like a rich, creamy paint that adds depth and texture to your baked creations. Milk is like a versatile paint that can be thinned or thickened to achieve different effects, adding moisture and flavor. Cream is like a luxurious paint that adds a smooth, velvety finish, perfect for creating elegant and rich textures.

Another analogy is to think of dairy products as different types of fabrics. Butter is like a soft, luxurious silk that adds richness and tenderness. Milk is like a comfortable, everyday cotton that adds moisture and versatility. Cream is like a delicate, high-quality satin that adds elegance and smoothness to your baked goods.