I have some very old recipes that I got from my Irish grandmother which she got from her mother?

Question

When a recipe calls for sour milk, is it asking for buttermilk? Can I use sour cream with regular milk? If it really wants soured milk, how sour do they mean?

Answer 1

Add a tsp of vinegar to your cup of milk for instant soured milk. Buttermilk will work too as will creme fraiche or sour cream diluted with a little milk. How fun to have such old recipes!!!!

Answer 2

Well... Buttermilk can be used in place of sour milk, however, fyi:
To sour milk, put 1 tablespoon vinegar or lemon juice in a cup measure and fill to 1 cup with regular milk.

Answer 3

With my Grandmothers recipes that called for "sour milk" I used buttermilk. It worked out well for the recipe. I hope it will do the same for you!

Answer 4

Yes, you can use buttermilk. If that is not available, just put 1 tablespoon of vinegar in the measuring cup, add the regular milk to make the total amount called for, and let it sit for a few

Answer 5

Soured milk is a general term for milk that has acquired a sour taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk.[1] Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk.[2] In the US, the acids that may be used in the manufacture of acidified milk are acetic acid (commonly found in vinegar), adipic acid, citric acid (commonly found in lemon juice), fumaric acid, glucono-delta-lactone, hydrochloric acid, lactic acid, malic acid, phosphoric acid, succinic acid, and tartaric acid.

In recipes, soured milk created by the addition of an acid or by bacterial fermentation can often be used interchangeably. For example, 1 cup of cultured buttermilk, a soured milk produced by bacterial fermentation, can be substituted with 1 tablespoon of lemon juice or vinegar plus enough milk to make 1 cup. The chemically soured milk can be used after standing for 5 minutes.

Answer 6

sour milk can be made by heating up the milk. just nuke it for 1 minute, left on the counter for an hour in a real hot place. go by the smell, if it smells sour you did it.

Answer 7

I think its a kind of milk i don't know. I'm pretty sure that it is.check out this website it might tell.