Difference between revisions of "Sour milk"
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Latest revision as of 11:11, 25 March 2012
Name Variations
- soured milk
About Sour milk
In recipes, soured milk created by the addition of an acid or by bacterial fermentation can often be used interchangeably. For example, 1 cup of cultured buttermilk, a soured milk produced by bacterial fermentation, can be replaced by 1 tablespoon of lemon juice or vinegar plus enough milk to make 1 cup. The chemically soured milk can be used after standing for 5 minutes.
