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Is "Sour Milk" Buttermilk?

post #1 of 20
Thread Starter 
There's a chocolate cake recipe that calls for sour milk. Is that buttermilk? I can't imagine using bad milk in a cake... icon_confused.gif
~ Jodie ~
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~ Jodie ~
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post #2 of 20
Sour milk is an alternate for buttermilk. Sour milk can be made by using either white vinegar or lemon juice and adding it to regular milk and letting it rest a few minutes
God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
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God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
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post #3 of 20
I believe they are the same. When I need buttermilk/sour milk, I just added one tablespoon lemon juice or vinegar to one cup milk for the substitution. It worked!
post #4 of 20
You can substitute "sour milk" i.e. milk with vinegar or lemon juice added in place of buttermilk in most recipes. I prefer "real" buttermilk though.

HTH
post #5 of 20
No, but you can use it. You get sour milk by adding lemon or vinegar to regular milk. The acid in the lemon/vinegar reacts to the baking powder/baking soda in your recipe to act as a leavening agent. Where as buttermilk is actually "cultured buttermilk," meaning it is manufactured by adding lactic acid bacteria to non-fat or low-fat milk. It is slightly thicker in texture than regular milk, but not as heavy as cream. The acid in buttermilk has the same effect as a leavening agent.
post #6 of 20
Ever since I started using sour milk in my choc cake instead of regular milk, the cakes have been more moist. I swear by it. They turn out fluffier as well and are still carvable if need be.
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Ursula
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regards from Shanghai, China
Ursula
http://www.flickr.com/photos/shanghai-schroeder/
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post #7 of 20
They aren't exactly same but you need will need the acid for the baking soda to work. Also when people say sour milk they don't really mean the stuff that has gone bad in in the frig.
post #8 of 20
Quote:
Originally Posted by Uberhipster

There's a chocolate cake recipe that calls for sour milk. Is that buttermilk? I can't imagine using bad milk in a cake... icon_confused.gif



Sour milk and buttermilk are NOT the same thing, exactly. There are lots of chocolate cake recipes that call for buttermilk. Soured milk is a decent substitution. If you don't have soured milk on hand you can make it yourself: Put 1 t. vinegar in a cup, add milk until you reach the 1 cup mark. Stir and let sit. It will become a little "chunky" and start to separate a bit. This is okay.

I don't think that soured milk and buttermilk offer exactly the same properties to your cake, however. It will still taste pretty good, but I find that butermilk actually works as a "tenderizer" of sorts in your cake. I have a really great banana cake recipe. It calls for sour milk. One day, I discovered that I didn't have enough milk in the house to sour for the recipe. But I had a quart or so of buttermilk. Now, I am NOT a big buttermilk fan, and I am even LESS of a banana fan, so I figured that the smell of the buttermilk was similar enough to the soured milk I would have made, so I decided to use it. The resulting cake is even more tender and has a better texture than made the old way, so I changed my recipe!

So I would have to say that more than likely you can interchange the two products (sour milk/buttermilk). Take it for what it's worth, but everyone here wants all of us to be successful. Give it a try and let us know how it comes out.
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #9 of 20
Thread Starter 
Wow, that was very fast and very helpful! And I was feeling pretty confident in my baking prowess... icon_lol.gif seems there's still so much more to learn!

Thanks everyone!
~ Jodie ~
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~ Jodie ~
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post #10 of 20
This is a very good topic....I am scared to try the sour milk formulae...But can I use plain yogurt istead?????? icon_rolleyes.gif
post #11 of 20
Hi,
I agree with everyones method of lemon juice or vinegar into milk to make sour milk, but I disagree that sour milk is like buttermilk, buttermilk is the sweeter side of sour milk, my parents drank buttermilk when I was a boy, in fact its still advertized as a refreshing drink whereas sour milk would turn your guts if you drank it straight.

icon_eek.gif
post #12 of 20
Sour milk adds a tad bit of a twang to foods, similar to Buttermilk, however buttermilk adds a thickness and creaminess that sour milk can NEVER duplicate. I soak my fried chicken in buttermilk overnight and it adds a wonderful flavor and the viscosity of the buttermilk helps me get a much better crust on my chicken.

I also love to drink the stuff... just not after the chicken has been in it. ROFL

Rachel
post #13 of 20
My grandmother uses sour milk. There's a difference between rotten and sour though. She'd never use sour milk that has clabbered.
post #14 of 20
I always use sour milk in my recipes instead of buttermilk. I use the vinegar to make mine. I have never had a problem with my cakes, everyone loves how they turn out.
post #15 of 20
hmmm....

then what would happen if we used sour cream in place of buttermilk or sour milk?

I think we'd get close to the same results...

right?
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