I read in a baking blog that you could use sour milk in making bread – is this correct?
Note: what I mean by sour milk is milk that has gone a bit off, NOT soured milk (which was intentionally made sour by vinegar or lemon).
Does anyone bake with sour milk? If yes, is there a “cut-off” for how sour the milk can be?
Thanks!
you can definitely use it to make biscuits!
Susan from San Diego
Hi,
a friend of mine made a sourdough bread using ~200gr of soured milk (which was pasteurized) and she told me that both the bread and the soured milk had a buttery flavour. I searched a lot and found out that the butter flavor is given by diacetyl, a substance that is released by certain bacteria in particular conditions (one of which is the presence of some form of citrate). My question is: did you have the same buttery flavor, too? Was it a lucky case that is not repeatable?
I'd like to have the same flavor in my bread, but how to I create the right conditions? I was thinking to let sour some raw milk that I can get easily.