Quote:
|
Originally Posted by jet
The recipe actually calls for soured milk? How odd...
|
Any recipe that calls for soured milk is going to be an old one from back before all milk was pasteurized - unpasteurized milk will sour (bacteria would produce lactic acid giving the milk a tart flavor and thickening it a bit), pasteurized milk just spoils (the bacteria that caused souring is killed in the pasteurization process). Buttermilk has a similar flavor so many old recipes that have been updated now call for it instead of sour milk.
Buttermilk/sour milk does two things in a recipe: 1) gives a distinctive flavor, 2) acts as a tenderizer.
To simulate the old sour milk, or as a substitute for buttermilk, to 1 tablespoon lemon juice or white vinegar add enough room temperature sweet milk to make 1 cup - and allow to sit for 5-10 minutes to "sour".
Linear Mode
Cruisers Sailing Forum
Rigid Inflatable Boats
Performance Boat Forum
Trawler Boating Forums
Maxum Owners Club