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-   -   Sour milk in a cake batter, why? (http://www.discusscooking.com/forums/f41/sour-milk-in-a-cake-batter-why-95473.html)

mech3d 04-08-2016 12:28 PM

Sour milk in a cake batter, why?
 
I have a recipe for a home made Whoopie Pie and one of the ingredients is sour milk (1 cup milk plus 1 tsp white vinegar) in the batter.

Why would sour milk be used as opposed to regular milk?

Thanks

Andy M. 04-08-2016 12:42 PM

That combination of milk and vinegar is a quick substitution for buttermilk. It provides a different flavor profile from milk alone and adds an acidic ingredient to the recipe that enables baking soda to work for lift.

mech3d 04-08-2016 12:54 PM

Why thank you for the quick reply. I used just milk and it came out great, but maybe it could have been better, next time I will give it a try.

jennyema 04-08-2016 01:17 PM

Baking soda doesn't work as an leavening agent without an acid

taxlady 04-09-2016 02:07 AM

What Andy and Jennyemma said.

Steve Kroll 04-09-2016 08:23 AM

In addition to what's been said, buttermilk (or sour milk, for that matter) also gives baked goods more of a tangy flavor. Some like that, others don't. I've always been firmly in the "like it" camp.


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