Both Sour Milk and Buttermilk have some acidity to them and some recipes will need the acidity to react with baking soda or baking powder. For this reason, many believe that the two are the same. Fermented milk products are inoculated with healthy bacteria that transform fresh milk into a new product with varying states of sourness and consistency. It is a taste that is hard to define. In conclusion, using spoiled milk as a replacement for buttermilk seems totally legit.

Buttermilk and sour milk really shouldn’t be interchanged if you can help it. It is bacteria that causes it to go sour. Your carton says Nov. 26th so it won't be sour until some time after that. Clabber milk has a much stronger flavor than raw milk yogurt or raw milk kefir. The acid causes milk to coagulate and form a thicker consistency. Hope this is helpful. On the other hand, "sour milk" is milk that has intentionally been soured with an additive. At the risk of potentially asking a stupid question, is there any substantive difference between spoiled milk and cultured buttermilk (that is, milk which has been purposely inoculated with lactic acid bacteria which ferment the milk sugars)? What is the difference between Sour Milk and Buttermilk? You wouldn't drink it this way but it's ok to use in pancakes, quick breads, etc. The only way to explain it is to call it “farm-y”! Sour milk is nutritious and delicious—it’s the natural result when unpasteurized milk is allowed to ferment with wholesome bacteria, much like yogurt. First lets answer what is similar. A quick check of your milk will reveal a sour smell, which many bakers prefer to use. These types of milk have a higher acidity than regular or spoiled milk and are … Spoiled milk … Buttermilk is either purposefully cultured to get a sour taste or is the byproduct of butter making. Check your favorite cookbook. Sour Milk. I personally don’t like to eat it straight. The bacteria uses up the milk, then they produce acids that cause the milk to spoil. Replace it in the fridge until the sour milk is quite cold. It also will smell sour. On the other hand, "sour milk" is milk that has intentionally been soured with an additive. The acid or bacteria causes the milk to curdle and become thick. I had some milk that was left out and became sour. The terms spoiled and sour are often used interchangeably to describe milk that has gone bad, but there may be a subtle difference between the two — depending on who you ask. I always understood sour milk to be milk that is kind of old, starting to go bad but it's still not horribly bad. Cultured buttermilk simply utilizes a controlled form of spoilage, does it not?

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