Can you use buttermilk instead of milk in pudding?

Buttermilk can be used as a substitute for milk in pudding. However, since buttermilk is slightly tangy, it can impart a slightly different flavor to the pudding. Here are a few things to consider when using buttermilk instead of milk in pudding:

1. Taste: Buttermilk has a slightly tangy flavor due to the presence of lactic acid. This tanginess can add a unique flavor to pudding, but it may not be to everyone's taste. If you prefer a more traditional pudding flavor, you may prefer to use milk instead.

2. Texture: Buttermilk is slightly thicker than milk due to the presence of protein and fat. This can result in a pudding with a slightly thicker consistency. If you prefer a thinner pudding, you may want to add a little bit of extra liquid (such as water or milk) to the recipe.

3. Cooking time: Buttermilk may require a slightly longer cooking time than milk in order to reach the desired consistency. This is because the lactic acid in buttermilk can interfere with the thickening process. To ensure that your pudding sets properly, cook it for a few minutes longer than you would if using milk.

4. Acid-base balance: Some pudding recipes rely on a delicate balance of acids and bases to achieve the desired texture. Buttermilk's acidity may alter this balance, potentially affecting the final texture of the pudding. If you're unsure how buttermilk will affect a specific pudding recipe, it may be best to stick with milk.

Overall, buttermilk can be a good substitute for milk in pudding, but it's essential to consider the potential differences in flavor, texture, and cooking time. If you're open to a slightly tangy flavor, buttermilk can add an interesting twist to your pudding.