buttermilk vs. sour milk
Which is better? Does it matter? My BH&G cook book suggests sour milk as a buttermilk substitute. (1 tablespoon lemon juice or vinegar and enough milk to make 1 cup, left to sit for 5 minutes.) It is quick and seems to work fine. And as I don't know that my local grocery store would even carry buttermilk; it's a welcome substitution.
But, is it really the same? Is there something about buttermilk that would make things even better than just sour milk? Any ideas or comments about this? I really want to know if I'm doing my baking a disservice by using sour milk.
But, is it really the same? Is there something about buttermilk that would make things even better than just sour milk? Any ideas or comments about this? I really want to know if I'm doing my baking a disservice by using sour milk.
posted by Erin at
12:23 PM
2 Comments:
Ah... Very interesting information, Natalia. Thanks for that! I'll have a look in the grocery store today for buttermilk, I might also see about making my own....
By
Erin, at 7:31 AM
I must say I do miss living in the states simply because of the variety. I have such a hard time finding things here, lately buttermilk and shortening.
I obviously can't do my own buttermilk, so I suppose I'll have to stick with sour milk for now...
By
Erin, at 2:10 PM
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