Buttermilk vs Milk: Which is Better? (2024)

Buttermilk and milk are two staples when it comes to cooking and baking, but do you truly know what buttermilk is, and more importantly, when should you opt for it over regular milk?

Well, that’s exactly what I’ll be answering today. So, let’s clear things up!

Buttermilk vs Milk: Which is Better? (1)

Comparing buttermilk vs milk

	Buttermilk (lowfat/1%)	Cow milk (including whole, 2%, skim, etc.)
Type	Animal-based	Animal-based
Common allergens	Milk	Milk
Vegan?	No	No
Paleo?	No	No
Keto?	No	No

Differences between buttermilk and milk

Traditionally, buttermilk was the liquid leftover after churning butter out of cultured cream. These days, it’s made similar to yogurt or kefir – by adding a probiotic culture to pasteurized or hom*ogenized milk to ferment it.

The purpose of buttermilk is to add moisture, tenderness, and a slight tangy flavor to baked goods and cooked dishes. Regular milk has a more neutral, slightly sweet and creamy taste.

Despite the name “buttermilk”, it typically has less fat than regular whole milk, as it is usually made from low-fat milk, similar to 1% milk.

Other types of cow’s milk

Milk comes in various forms, and you’re probably familiar with some of them:

Whole milk: With a 3.5% milk fat content, this is the creamiest and richest of the bunch.

2% milk (reduced-fat): Contains 2% milk fat and offers a good compromise between whole milk and lower-fat options.

1% milk (low-fat): With just 1% milk fat, this is a lighter choice that still provides the goodness of milk.

How to use buttermilk vs milk

Now, here’s how I suggest using buttermilk and milk:

Buttermilk:

Tenderizing meats: Buttermilk’s acidity helps break down tough fibers, resulting in melt-in-your-mouth goodness.
Baking: Those fluffy pancakes and moist cakes owe their texture to buttermilk’s chemical reactions with leavening agents.
Creamy dressings and dips: Amp up your salad game or serve up a mean dip for your veggies with a buttermilk base.
Marinades and brines: Elevate the flavor of your dishes by soaking them in a buttermilk bath before cooking like these buffalo chicken tenders.

Regular milk:

Cereal: A classic breakfast combo!
Creamy soups and sauces: Milk adds that velvety smoothness to your soups and sauces without overpowering the other flavors.
Hot beverages: A warm cup of cocoa or a latte is incomplete without a dash of milk.
Smoothies and shakes: Milk provides the perfect base for blending fruits, greens, and protein.
Baking: Think custards, pudding, and milk tarts!
Milk and cookies: Dip these coconut oil chocolate chip cookies in a glass of milk!

Can I replace buttermilk with milk?

The answer is yes, but there are some things to keep in mind…

If a recipe calls for buttermilk and you only have regular milk on hand, you can make a simple buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes until it curdles slightly.

On the other hand, if a recipe asks for regular milk but you prefer the tanginess of buttermilk, go ahead and use it in equal proportions. Just remember that the final taste and texture may vary slightly.

Nutrition: Buttermilk vs milk

Buttermilk is lower in fat and higher in protein than milk. As you can see from the table below, buttermilk usually has around the same amount of fat as 1% milk, with about 2.5 grams per cup.

In addition, buttermilk contains a higher concentration of probiotics compared to regular milk, which are beneficial bacteria that support gut health and digestion.

Both types of milk are often fortified with vitamin D, but not always. I recommend checking the product’s nutrition label for information about vitamins and minerals.

Per cup (237 ml/8 oz.)	Calories	Total fat (sat. fat)	Total carbs	Total sugars (incl. added)	Protein	Calcium	Vit D
Buttermilk (lowfat/1%)	120	2.5 g (2 g)	15 g	11 g (0 g)	10 g	25% DV	10% DV
Whole milk	160	8 g (4.5 g)	11 g	10 g (0 g)	8 g	25% DV	10% DV
2% milk	130	5 g (3 g)	12 g	12 g (0 g)	8 g	25% DV	10% DV
1% milk	110	2.5 g (1.4 g)	13 g	12 g (0g)	8 g	25% DV	10% DV
Skim milk (nonfat milk)	90	0 g	13 g	12 g (0 g)	8 g	30% DV	25% DV

How to store buttermilk and milk

To store buttermilk and regular milk, it’s best to keep both in the refrigerator at a temperature of 40°F (4°C) or below. Buttermilk generally has a longer shelf life compared to regular milk due to its acidic nature, which helps inhibit bacterial growth. However, it’s important to check the expiration dates on both containers and use your senses (smell and taste) to determine their freshness.

Buttermilk vs milk: Which is better

Here’s the deal: if you want to add a tangy twist to your pancakes, marinades, or dressings, go for buttermilk. It’s got that unique flavor and does wonders for tenderizing your meats.

But when you’re just whipping up your regular baking or need a versatile base for cereals, smoothies, or drinking on its own, milk is your BFF. It’s mild and can handle pretty much anything you throw at it.

FAQs:

Is buttermilk better for you than milk?

Buttermilk can be considered better for some individuals due to its lower fat content and higher probiotic content, which may promote gut health, but individual preferences and dietary needs should be taken into account when choosing between buttermilk and milk.

What is the difference between buttermilk and regular milk?

The main difference lies in their production and taste. Buttermilk is fermented and tangy, while regular milk is fresh and creamy. Buttermilk also has lower fat content and a slightly higher protein content.

How to substitute buttermilk?

If a recipe calls for buttermilk and you don’t have it, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for a few minutes until it curdles slightly.

Why do recipes call for buttermilk instead of milk?

Recipes often call for buttermilk to add a tangy flavor and moisture to dishes. It also reacts with leavening agents like baking soda to create a light and fluffy texture in baked goods.