Milk

Heavy cream, half-and-half, whole, 2 percent, skim— the only difference is the fat content. We don’t advise swapping one for another, especially in baking recipes, because the results may not be what you expect. Buttermilk is a different product altogether, so don’t confuse it with other dairy milks. However, if you don’t have buttermilk on hand for a recipe, you can easily make your own. Just add a splash of lemon juice to whole milk and let it sour for 5 or 10 minutes.