We love sharing a good recipe here at Graham’s. Especially ones which involve home baking (and then eating that home baking of course). Naturally, as a dairy, we’re never short of those crucial ingredients generally needed (or should that be ‘kneaded’?) for whipping up something special in the kitchen. One thing we’ve been thinking about recently is when a recipe calls for ‘milk’ and there are so many different kinds on offer… how do you know which one to choose? Let’s investigate.
What’s the difference?
The type of milk you use when doing a spot of homebaking, does indeed make a difference to the finished product. This is because of the important part it plays in most recipes. Some ingredients such as flour, egg whites and water form the ‘building blocks’ that give your final product it’s structure. On the other hand, there’s ingredients like sugar, oil, egg yolks that offer results that tend to fall on the more aesthetic side of things. Milk is so special because it contributes to both sides; providing the protein that makes the basis of a good strong batter or the fat that adds to the texture of your sponge cake, for example.
Fat content
As you might know, different kinds of milk have different fat contents – this means different results when that kitchen timer rings and your baking’s ready to eat. As well as binding together your ingredients, the fat in milk adds to the overall texture of your baking too. Our whole milk contains 3.5% fat content while our semi skimmed is 98% fat free. Generally speaking the more fat in the milk you’re using, the more moist and fine you’ll find the texture of whatever you’re baking. It’s really a trade-off between cooking up a healthier option or one with a superior texture. Usually, when recipes call for milk but doesn’t specify which, they’re referring to good old whole milk. Of course it’s not just semi skimmed and whole milk that you can add to your mixing bowl (our Gold Top range makes for an exquisitepomegranate pavolvafor example), but it’s really all down to how healthy or moist and tender you’d like your results to be.
If you’re a keen baker and love experimenting why not let us know how you get on using our different milks in your homemade treats? Or even drop by with a sample or two?! Wishful thinking perhaps, but worth a try nonetheless! We’d definitely settle for a picture – just share it on any of our social channels and tag us in.
FAQs
Our whole milk contains 3.5% fat content while our semi skimmed is 98% fat free. Generally speaking the more fat in the milk you're using, the more moist and fine you'll find the texture of whatever you're baking. It's really a trade-off between cooking up a healthier option or one with a superior texture.
What type of milk is the most recommended milk for baking? ›
The more fat you have in milk, the more the texture of the bake will change. You want bakes to be moist, so this means you should choose milk with a higher fat content to achieve this. Therefore the best milk to use during baking is in most cases whole milk.
Does it matter what milk you use in baking? ›
Most varieties of drinking milk (nonfat, low-fat or whole) may be used interchangeably in baking. If using nonfat or 1 percent milk, you sacrifice richness. If you want to cut some fat in your baking, it's best to use 2 percent. Drinking milk generally comes in half-pint, pint, quart, half-gallon and gallon containers.
Which milk to use for baking cake? ›
Whole milk, containing around 3.5% fat, provides a rich and creamy base for baked goods. Its higher fat content contributes to moistness, tenderness, and a luscious mouthfeel. Whole milk is a versatile choice for a wide range of recipes, including cakes, muffins, and cookies, where a velvety texture is desired.
How do I choose the right milk? ›
The best way to decide which type of milk might be best for you is to read the nutrition label, keep an open mind (and taste buds) and, of course, consult your registered dietitian.
What milk is best substitute for milk in baking? ›
Dairy Substitutes for Milk
- Cream or Half-and-Half. Cream is richer than milk, so to avoid heavier dough or batter use a ratio of about 60 percent cream to 40 percent water. ...
- Evaporated or Powdered Milk. ...
- Sour Cream or Plain Yogurt. ...
- Water (or Water and Butter) ...
- Nut Milk. ...
- Soy Milk. ...
- Oat Milk. ...
- Rice Milk.
Types of Milk
| Class of milk (1) | Designation (2) | Minimum percent |
|---|
| Full Cream Milk | Pasteurised and sterilized | 6.0 |
| Mixed Milk | Raw, pasteurised, boiled, flavoured and sterilised | 4.5 |
| Recombined Milk | Pasteurised, flavoured and sterilized | 3.0 |
| Skimmed Milk | Raw, boiled, pasteurised, flavoured and sterilized. | Not more than 0.5 percent |
11 more rows2% milk: You can use 2% milk as a 1:1 replacement for whole milk. Whole milk has 3.25% milkfat compared to 2% milkfat 2%. So whole milk is slightly richer, but you won't notice a large difference. Half and half: Half and half has 10 to 18% milkfat.
What makes a cake more moist, water or milk? ›
One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.
What is the best milk to use for cupcakes? ›
Due to its higher protein content, I have found to make soymilk the best for baking, as protein is vital for better structure in doughs and batters. I will even put in 1 tbsp of apple cider vinegar with each cup of soy milk I use for baking cakes and muffins, which mirrors buttermilk.
Overall, buffalo milk has certain advantages like higher protein content, and cow milk is generally considered healthier due to its nutritional composition. However, individual preferences, dietary needs, and cultural factors can also influence the choice between cow and buffalo milk.
What milk should I use? ›
If you're used to whole milk, switch to semi-skimmed first, which has about half as much fat as whole. The taste and texture are similar. If you are using semi-skimmed, but skimmed is a bridge too far, try one per cent milk. Most people can't tell the difference from semi-skimmed, but it has half the fat.
What milk is best for gut health? ›
Low-fat, skim or 1% cow's milk are healthier options compared to 2% or whole milk. They contain less fat. “If you can't have cow's milk, soy milk and rice milk are often the healthiest milk for gut health – especially for people with celiac disease, an autoimmune disease that can cause inflammation,” Park said.
What is the best milk to use for baking bread? ›
In professional bakeries, whole milk is the standard for baked goods and most recipes for home bakers – unless otherwise specified – tend to assume that you will be using whole milk.
What milk is best for recipes? ›
Cow's milk has a high protein content (usually about 8g per cup in 1% milk), which makes it the go-to choice for many recipes. Soy milk has a similar protein content, and many recipes designed for lactose-intolerant bakers substitute cow's milk with soy milk successfully.
