A perfect addition to your baking recipes!
Provided by: Jinal Gangar
Categories: Beverage
Total time: 6 minutes
Prep time: 1 minutes
Yield: 1 cup
Ingredients:
| 1 cup milk (raw or pasteurized) |
| 1 tbsp lemon juice |
| 1 cup milk (raw or pasteurized) |
| 1 tbsp vinegar ((plain)) |
Steps:
- Sour Milk with Lemon Juice
- Sour Milk with Vinegar
Sour milk is often used as a substitute for buttermilk. Both are slightly acidic and are used to balance the acidity in your finished dish.We’ve all looked at milk jugs with hope and suspicion, wondering if it was safe to drink their contents. However, deep down, we know the only way to tell is to
Provided by: Cassie Marshall
These biscuits are a wonderfully tasty way to use up milk that has gone sour. Alternately you can use buttermilk in the place of the sour milk. They rise like a dream and have a beautiful light texture. Crisp on the outside, fluffy inside.
Provided by: Marie Rayner
Total time: 45 minutes
Prep time: 25 minutes
Cook time: 20 minutes
Ingredients:
| 3 cups (420g) all purpose plain flour |
| 1 1/2 TBS baking powder (yes this is correct) |
| 1 tsp fine salt |
| 8 TBS cold butter |
| 2/3 cup (180ml) sour milk or buttermilk |
| 1/2 cup (20ml) whole milk |
| 2 1/2 TBS honey |
Steps:
- Preheat the oven to 400*F/ 200*C/ gas mark 6. Line a baking tray with baking paper. Set aside.
- Sift the flour, salt and baking powder into a bowl. Drop in the butter and cut it in with a pastry blender until you have a mixture resembling small peas. It should also hold together loosely if you press some of it together between your fingers.
- Whisk together the sour milk (buttermilk), whole milk and honey. Add all at once to the dry ingredients and mix together quickly with a fork just to combine into a soft dough. (Don’t overmix.)
- Pat out on a lightly floured surface to a rectangle about 1 inch thick. Fold in half, turn and roll out again. Fold in half once more, turn and roll out. Repeat this process several times. You want a final thickness of 1 inch.
- Using a 3 inch sharp round cutter, stamp out rounds, taking care not to twist the cutter. Place onto the baking sheet. Try to get as many rounds as you can from this first cutting.
- Gather the scraps, re-pat and cut as needed, until you have 12 rounds.
- Bake for 15 to 18 minutes until well risen and golden brown. Scoop off onto a wire rack to cool.