Buttermilk is a by product of making butter from whole milk, slightly sour and is the liquid that is left when butter has been churned. Whole milk is milk that has normally been heated to pasteurise it and nothing is added or taken away. Buttermilk can be made at home (without the need to make butter!). To a cup of milk add a tablespoon of lemon juice, stand for about five minutes and use as required. Dispose when you've used what you have needed to use.
The main difference will be in fat content and taste.
Half and half is part cream , part milk and milk is milk.
buttermilk is from goats and milk is from cows.
one is heavier than the other
It depends very much on the recipe in which the substitution is made. Buttermilk has a different acidity than whole milk, as well as less fat. Additional baking soda will need to be added and perhaps a bit of oil or butter, if buttermilk is substituted for whole milk.
There is a chemical difference between sour milk and buttermilk. The most traditional uses are buttermilk, vinegar, and wine. Sour milk can easily be configured to buttermilk by adding a bit of salt and vinegar. However marinate at your own risk while using sour milk to remove the taste of game, it has often times replace one bad taste for another.
Buttermilk has a different acidity than whole milk. If used in a cake mix that calls for whole or 2% milk, a teaspoon of baking soda should be added to balance the acid in the buttermilk.
Whole Milk
Do you mean 2% milk? There is a difference between 2% and whole milk. 2% contains 2% fat, and whole milk contains about 3.5 to 4% milk.
No, because that would mean that the whole milk was milk fat!
No, I wouldn't use it, you shouldn't really use spoiled milk in general. Buttermilk is kinda a form of spoiled milk but not really, it is more tart than regular milk (2%, whole milk etc).
Depends on the person.
Skim milk is made when all the cream (also called milkfat) is removed from whole milk. Whole milk has between 3 and 4% fat. 2% has the milkfat reduced to about half.
Skim Milk contains less fat, they skim off the butter fat, which mack whole milk fattier.
Buttermilk is lower in fat and calories than regular milk because the fat from buttermilk has already been removed to make butter. It is high in potassium, vitamin B12 and calcium. Buttermilk is more easily digestible than whole milk and it also contains more lactic acid than skim milk. Due to being more easily digestible (a result of the bacteria added to the milk), protein and calcium can be taken up more easily by the body. There are 99 kilocalories and 2.2 grams of fat in one cup of buttermilk (fat content may be different with some buttermilk brands), as opposed to whole milk that has 157 kilocalories and 8.9 grams of fat.