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Typically, whole (or full cream) milk has 3.4% or more fat.

Low fat milk has roughly 1.5 - 2.0% fat.

To find this value, look on the nutritional table under Total Fat. This gives a measure of the amount (eg. 3.4g per 100ml = 3.4%).

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11y ago
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14y ago

This is sorta like asking the difference between butter and butterfly, or lightning and lightning bug. Skimmed milk is produced by allowing the fat in the milk to rise to the top, and taking what's left. Normally, the process is sped by using a centrifuge. Real buttermilk is made by saving cream for a while, until it's just starting to turn, salting it, and churning the cream into butter. The fat globules stick together, forming butter (which is still only 80% fat) and a liquid similar to whey, which is buttermilk. Cultured buttermilk is not buttermilk at all, but a liquid cheese, as is yogurt or kefir, produced by culturing milk. I've asked various dairy men what happens to realbuttermilk these days, and I've gotten a variety of answers, but most people seem to think that it's fed to hogs. That's a shame, because it tastes much better than cultured buttermilk.

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15y ago

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Q: What is the difference between buttermilk and fully skimmed milk?
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