Ok so I know the difference between low-fat and fat-free buttermilk, but I have two chocolate cake recipes that call for buttermilk and all I could find at the store was fat-free buttermilk. Will the cakes turn out ok? I have to make three cakes and all three of them require buttermilk and with the hurricane, I really don't feel like running to ANOTHER grocery store today. Any help would be appreciated.

I can't answer your question, but I was watching Ellie Krieger on the FoodNetwork and she mentioned to use low-fat, not fat-free, because of all the additives added to the fat-free to get it's taste or texture. She would rather have a little bit of fat than artificial whatever. In this case she was talking about sour cream. So I can't answer your question about whether it will turn out okay, but maybe the flavor will be just a bit different, but not necessarily bad. It's something to think about if you have to list your ingredients and you don't want to have to list a bunch of additives, etc.

Oh, I've never bought buttermilk either....I use the trick to add vinegar (I think that's what it is) to regular milk and let it sit for a few minutes. I don't know if it's as good or worse because I've never used store bought buttermilk. Heck, I just learned last night that you can make caramel!

Thanks... didn't even think about additives... just thought they took out the fat. Anyway, I braved Hanna and went to the third grocery store and found low-fat buttermilk. Since I now have two huge things of buttermilk, I might mix in a little fat-free into the low-fat, just to use it.

Yah, guess you are right. It's probably just made with fat-free milk. Duh. I guess it only matters in other things, like sour cream or cream cheese, stuff like that.

Well let us know how it turns out so if the issue ever comes up with us...we'll know what to do!

BTW MichelleM77 I did look at the ingredients on the fat-free buttermilk, since you peaked my curiosity, and sure enough there were some extra things added to it.

I did use 1/3 c of the FF and 1 c LF in the recipe, just so I can use up the FF. Unfortunately, I won't be able to taste them until late Sept.

Baking is science; a good recipe is a balanced formula.

Substituting a fat free product for one that contains fat will alter the texture of the finished cake.

Here's an informative article on low fat baking:

http://recipes.howstuffworks.com/low-fat-baking.htm/printable

Buttermilk substitutes:

http://www.ochef.com/488.htm

HTH