Dairy Products

Dairy products complete the tetrad that, with flour, sugar, and eggs, forms the basis for almost all pastry making. Milk and butter are the two most important, but other dairy products also impact on successful baking. Among other roles, the fat in milk and cream offers richness, creaminess, and deep flavor, while acidic products, such as yogurt and buttermilk, contribute their own depth of flavor as well as help activate baking soda in quick breads. Dairy products form the basic structure of custards and ice creams, and their sugars (lactose) not only assist in browning when baking but also feed the yeast in yeast-leavened products. Butter can give some baked products their distinct flakiness or crumbliness. Different cheeses have applications in both sweet and savory pastry making, adding richness, depth of flavor, texture, and lushness.