Originally Posted by nina-gold
When a recipe calls for sourmilk/buttermilk what would happen if you used semi skimmed cows milk instead.
Just wondered what differences sour/buttermilk produce compared with normal milk.
When a recipe calls for sourmilk/buttermilk it's usually for the acidity, but a secondary result is that twangy
flavor stinemates mentioned.
When used as a marinade, like when soaking chicken overnight in buttermilk, the acid plays a part in adding flavor and tenderizing the proteins. Soaking in milk overnight will actually draw out some flavors.
When used with a chemical leavening agent like baking powder or baking soda for things like batter cakes (pancakes, waffles, etc.), cookies, cakes or quickbreads - then there will be a change in color and texture - from golden, fluffy, and tender to pale, flat and tough.
The general recipe (although it varies from cookbook to cookbook) for making your own sour/butter milk is 1-1.5 Tablespoons lemon juice or white vinegar to 1 cup of milk ... stir it in and let it sit for 5-10 minutes.