recipes using soured milk

mbe

5
10
Joined Jun 2, 2004
Hi,
I'm looking for recipes that use soured milk.
My intrest stems from this being a regional product in my part of the world and I'm interested to know where and how else it is used?
Cheers.. this is a great siiiiiiiiite.
 
3,853
12
Joined May 26, 2001
When you say "soured milk" do you mean milk that has started to go bad, or that has deliberately been made sour, as by adding lemon juice? If the latter, just about any baking recipe that calls for buttermilk can use soured milk instead. I'm not sure I'd substitute soured milk for buttermilk in other recipes, though, such as cold soups.

Glad you like the site. We're pretty happy to be here, too. :D
 
7,375
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Joined Aug 11, 2000
Years ago I came across way more recipes that asked for sour milk, by adding lemon juice or white vinegar. Fried chicken (soaking liquid) or biscuits come to mind. I haven't seen a recipe asking for it in a long time.
 
3,853
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Joined May 26, 2001
Of course, the acid in sour(ed) milk or buttermilk acts as a tenderizer in marinades and soaks, and combined with baking soda (alkali) makes a leavener. Maybe www.foodsubs.com has information on substituting sour milk + baking soda for sweet milk + baking powder.
 

mbe

5
10
Joined Jun 2, 2004
this is actually bad milk. I assume, but do not know, that it has a bacterial culture introduced and is like yogurt in some way.. I will find out more as to the actual souring that goes on.
Thanks for all the advice
Mbe
 
10
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Joined Dec 12, 2003
I make a really good Sour Milk Chocolate cake fro the book Pretty Cakes. I add vinegar to milk to sour it
 
97
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Joined Apr 26, 2001
MBE:

I found a large number of soured milk recipes just by typing "soured milk" into Google. You might surf around those and see if any fit your needs.

I did that search to confirm something I recalled hearing or reading about soured milk. That is, there is a huge difference between pasteurized milk that has soured and raw milk that has soured, and you need to be careful which one you mean. Pasteurization must kill the kinds of bacteria that sour milk in the ways sour cream or yogurt are "soured," so it becomes putrid and unusable. My quick look through Google turned up these confirmations about this: http://www.westonaprice.org/foodfeat...e_rawmilk.html (and there are some recipes associated with this), or http://home.earthlink.net/~optimal/a...eurization.htm. These sites aren't as rigorous as I'd like, but they did discuss the difference in the kinds of milk. Since raw milk isn't that common in most of the US, most people would have to artificially sour milk to use a soured milk recipe.
 
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