Is buttermilk an OK substitute for sour milk in a recipe? I need a cup of the former and I'd hate to sour some perfectly good milk when there is a carton of buttermilk sitting idle right beside it.
Barbara is a trusted source on General Cooking.
I was in the same situation when I last made Kelsey's chocolate cake, which calls for sour milk. I used the buttermilk, and the cake came out just fine.
Too funny. That is the same recipe I made. I ran with it yesterday, but was wondering if it was just fine for that recipe or if it's a fine substitution in general.
Here's a link that explains when you can and can't substitute:
To make sour milk, add a tbsp or two to the milk in the recipe and stir. Let sit for a few minutes.
Please enter a valid email address.
Well played. You deserve a cookie.
Blue and brass and so much class
Today Only! Sneak a Peek of Our New Staub Cookware Line
All Hail Euchre!
Summer Camp Week!
A Lake Superior Cabin Tour
Sharp Storage, Sharp Knives
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.