Soured milk is primarily used as an ingredient in cooking and baking, rather than consumed on its own. It can be a versatile substitute for other dairy products.
How to Use Soured Milk
Soured milk is not typically consumed as a drink like fresh milk. Instead, it is incorporated into recipes for its flavor and leavening properties. The reference states that soured milk is an excellent substitute for milk, yogurt or sour cream in many recipes.
Baking with Soured Milk
Soured milk works especially well in baked goods. You can substitute it for any recipe that calls for milk, yogurt or sour cream. Here are a few examples:
- Cakes: Soured milk adds moisture and a slight tanginess to cakes, creating a more complex flavor profile.
- Pancakes: Similar to cakes, soured milk makes pancakes fluffier and more flavorful.
- Scones: Soured milk contributes to a tender crumb and a slight rise in scones.
- Muffins: The acidity of soured milk interacts with baking soda to create a lighter, more tender muffin.
- Cookies: Soured milk can add a slight chewiness and unique flavor to cookies.
Substitutions
Here’s a handy table summarizing the substitutions for soured milk:
| Recipe Ingredient | Soured Milk Substitute | Notes |
|---|---|---|
| Milk | Yes | Works 1:1 in many recipes |
| Yogurt | Yes | Provides similar moisture and acidity |
| Sour Cream | Yes | Great for baking and sauces |
Practical Tips for Using Soured Milk
- When substituting, use the same volume of soured milk as the original ingredient.
- The use of soured milk will slightly affect the texture and flavor of the baked products, giving them a richer, more tangy taste.
- If you are hesitant about the taste, begin by using a mixture of soured milk and milk/yogurt until you are accustomed to the new flavor.
- Use fresh soured milk or that was stored in the refrigerator for no longer than three days.
