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Lait, babeurre, liquide, fermenté, faible en gras : conversion onces (oz) vers grammes

Par Fidamen-Chefsolver Team | Révisé par Ugo Candido | Mis à jour

Cultured lowfat buttermilk — the commercial version widely sold in cartons — is produced by fermenting lowfat milk (typically 1–2% fat) with lactic acid bacteria. Despite the name, it contains no butter and is thinner than sour cream or plain yogurt. At 1.036 g/ml, it is marginally denser than whole milk (1.031 g/ml) because the lower fat content leaves more dissolved water-soluble solids per unit volume. A cup weighs approximately 245 g; a tablespoon weighs about 15.3 g. Pourable like regular milk, with a tangy flavor. Its most important culinary role is its acidity: it reacts with baking soda to leaven biscuits, pancakes, cakes, and fried chicken coatings.

Conversion rapide

  • Tasse US = 236,588 mL
  • 1 c. à soupe = 14,787 mL
  • 1 c. à café = 4,929 mL

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D'après la densité mesurée de Lait, babeurre, liquide, fermenté, faible en gras (1.036 g/mL). Valeurs arrondies ; le poids réel varie selon la marque, le tassement et la température. Sources complètes dans l'outil sur ChefSolver.

Lait, babeurre, liquide, fermenté, faible en gras — oz → grammesDocumentation d'intégrationVous utilisez WordPress ?

Table de référence

ozg
128
257
385
4113
5142
8227
10283
12340
15425
20567
25709
30850
401134
501417

Questions fréquentes

Why is buttermilk slightly denser than whole milk?
Commercial lowfat buttermilk (1.036 g/ml) is denser than whole milk (1.031 g/ml) because it has less fat — and fat, at ~0.9 g/ml, is less dense than water. With less fat in the mixture, the remaining water-soluble milk solids push the overall density slightly higher. The difference is only about 1 g per cup — negligible for cooking.
Can I substitute regular milk for buttermilk by weight in baking?
By weight, the densities are close enough (1.036 vs 1.031 g/ml, <1% difference) that volume and gram substitutions are structurally equivalent. However, buttermilk's acidity is what triggers leavening when paired with baking soda. A functional substitute is 1 cup milk + 1 tablespoon lemon juice or vinegar, left to curdle — this replicates the acidity but not the protein composition.
How many grams is a cup of buttermilk?
At 1.036 g/ml, one cup (236.6 ml) of lowfat cultured buttermilk weighs approximately 245 g — the same as skim milk and about 1 g more than whole milk.

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