Yes, you can use soured almond milk for baking, similar to how you would use buttermilk. It can be a great substitute!
Why Sour Almond Milk Works in Baking
When almond milk sours (especially homemade almond milk), it develops a slightly acidic profile, much like buttermilk. This acidity is beneficial in baking for several reasons:
- Activation of Baking Soda/Powder: The acidity reacts with baking soda or baking powder, creating carbon dioxide. This leavening process helps baked goods rise and become light and fluffy.
- Tenderizing Gluten: The acid in soured almond milk helps to tenderize the gluten in flour, resulting in a more tender and less chewy final product.
- Adding Flavor: The slightly tangy flavor of soured almond milk can add a subtle depth of flavor to baked goods.
How to Sour Almond Milk
If your almond milk hasn't naturally soured (especially store-bought varieties, which have preservatives), you can easily sour it yourself:
- Measure: Pour the required amount of almond milk for your recipe into a bowl.
- Add Acid: Add 1 tablespoon of lemon juice or apple cider vinegar per cup of almond milk.
- Let it Sit: Let the mixture sit for 5-10 minutes. It will start to curdle slightly, indicating that it's soured.
Using Naturally Soured Almond Milk
If your homemade almond milk has naturally soured, check for any signs of spoilage beyond the sour smell, such as mold or unusual discoloration. If it looks and smells otherwise fine (just sour), it's generally safe to use in baking.
Baking Applications
Soured almond milk can be used in a variety of baking recipes, including:
- Cakes
- Muffins
- Pancakes
- Waffles
- Scones
- Biscuits
