Yes, fermented milk, such as sour milk, can be excellent for baking, particularly in savory recipes.
Why Fermented Milk Works in Baking
Fermented milk offers unique properties that make it a valuable baking ingredient:
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Leavening Agent: According to information from 17-Sept-2020, sour milk acts as a leavening agent. This means it helps baked goods rise and become light and airy. This is due to the acidic nature of fermented milk reacting with baking soda, producing carbon dioxide gas.
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Flavor Enhancement: Fermented milk contributes a slight tang to baked goods, adding a depth of flavor that enhances the overall taste profile. This tanginess can be particularly appealing in savory dishes.
Examples of Use
Here are some ways fermented milk can be used effectively in baking:
- Savory Quick Breads: Sour milk is ideal for recipes like savory muffins, cornbread, or biscuits.
- Pancakes & Waffles: The tang from fermented milk can add a pleasant dimension to breakfast treats.
- Cakes and Other Baked Items: When combined with other leavening agents, fermented milk can add tenderness and a subtle flavor to cakes, such as chocolate cake.
Practical Insights
| Aspect | Description |
|---|---|
| Type of Milk | Buttermilk, kefir, and even soured milk can be used; each with a slightly different flavor and consistency, impacting the final baked product. |
| Leavening | Fermented milk’s acidity reacts with baking soda to help dough rise. |
| Flavor | Adds a noticeable tang; more pronounced when used alone. This tang adds depth and complexity to baked goods. |
| Usage Consideration | Can be combined with baking powder to achieve desired leavening and acidity. Adjust quantity based on the recipe. |
Conclusion
Using fermented milk in baking can add both functional leavening properties and enhance the flavor profile of your baked goods. Specifically, as noted in the provided reference from 17-Sept-2020, "sour milk is a great choice for savory baking" due to its dual action as a leavening agent and its flavor contribution.
