Sour milk in a cake batter, why?

[mech3d]

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.]

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]

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]

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

 

[taxlady]

What Andy and Jennyemma said.

 

[Steve Kroll]

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.