Sour Milk
Ingredients/Instructions:

• To make 1 cup (250 mL) sour milk for baking, use 1 tbsp (15 mL) vinegar or lemon juice and enough milk to equal 1 cup (250 mL).
  • This will be 250 ml milk minus 1 Tbs to accommodate the addition of vinegar or lemon juice.
• Stir and let stand for 5 minutes before using.
• This will give the right amount of acidity for the recipe.

  Notes:

• Many baking recipes call for sour milk, sometimes as a substitute for buttermilk.
• Both buttermilk and sour milk are slightly acidic and are required to balance the acidity in the recipe’s ingredients.
• Milk that has gone sour on its own is spoiled and is unsafe to use.

  Sour Cream
  Ingredients/Instructions:

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  Notes:

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