Souring Milk For Baking



My winter project is going to be going through old photos on this blog-retaking project photos if I can, finding holder images on Pixabay if I have to, or resorting to making images in Picmonkey if it really comes down to it.

I have been going through the 2012 entries, especially, and noticing just how dark a lot of them are. I don’t know if this is just a ‘march of time’ issue or if it’s just that my current camera is that much clearer-but I’m trying to at least run photos through an editing software to see if they’re salvageable.

They might not be. I don’t know. But if anything it gives me something to do when the snow machine kicks in.


Buttermilk is a weird baking staple in that a lot of recipes call for it, but rarely in the quantities that it’s sold in.

I do hope that you enjoy pancakes.

In theory, there’s no reason that you couldn’t split the container and freeze it-I know plenty of people who do it and if you have the space for it, I think that it’s a fine idea. However, I don’t have the space for it.

Souring milk for cooking is extremely simple and doesn’t take up space.

Add about a tablespoon of regular white or cider vinegar to a liquid measuring cup, then measure out milk to make up the volume of buttermilk needed in the recipe. Let it sit for about five minutes.

You should be able to see where the top of the milk looks like it’s slightly curdled.

Use in your recipe in place of buttermilk.



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