Just like everyone else, we home chefs are susceptible to conventional “truths” like how low fat milk is better than full fat. But sometimes, it is also our job as a new breed of food makers to question these empirical truths, and this is what I found out. Although we’ve been brainwashed for decades to believe that dairy fat is harmful, recent research overwhelmingly suggests the opposite.
How could something with more calories be better for your waistline? That’s because not all calories are equal—especially when it comes to weight gain. Fatty acids that are stripped out of reduced-fat dairy may help you feel full sooner and stay full longer—meaning you’ll eat less now and in the coming hours. Dairy’s fatty acids may also play a role in gene expression and hormone regulation. Simply put, these acids may crank up how much energy your body burns, or limit the amount of fat your body stores.
Moving away from the health benefits, full fat milk also helps in making food last longer. Lactobacili (a germ that makes dairy product go bad) takes a much longer time to work on full fat milk as higher fat dairy products have lower lactose content. So when you cook or bake with full fat/cream milk, the high temperature firstly slows down the process of spoilage, plus the fats in the milk which has less lactose than low/non fat milk will spoil at a slower rate.
Not only that, I think most of us can agree that full-fat milk just tastes so much better. Hooray!
For those who would like to read more about this topic, I have included 4 reliable links that offer various perspectives that might interest you.