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Various forms of milk, besides fresh liquid milk from the dairy case, including dried, evaporated, sweetened condensed, and buttermilk have unique impacts on the foods in which they are used. While milk may not be considered a baking staple by people outside the culinary world, this is only because the view of milk is so often limited to fresh liquid milk. Milk adds to the texture, flavor, and browning of baked goods in ways that water and other liquids cannot.
Fresh liquid milk divides along lines of the fat content. Percentage of fat in the milk controls the richness and the effect that the milk will have on recipes...
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