Quote:
Originally Posted by livecontent
Buttermilk is not just soured milk.
Buttermilk is acidified milk that is fermented by the action of a lactic acid bacteria which gives it a sour flavor.
Sour Milk is acidified milk where acid is added to a milk, as in this case adding vinegar (acetic acid).
While both are acidified milk, buttermilk and sour milk are two different products. Though sour milk is sometimes used as a substitute for buttermilk in some recipes, it does not have the same flavor or a result of the same action of acidification.
Spoiled milk is not sour milk as it is products that has gone bad where dangerous toxins that are released.
Livecontent
|
I don't think we were actually in disagreement. From Wikipedia:
In recipes, "sour milk" or "soured milk" may refer to bacterially fermented milk or chemically acidified milk but the types can often be used interchangeably. One should not use milk that has naturally soured because this may contain toxins. The product known as buttermilk, originally a sour milk by-product in the manufacture of butter but nowadays often produced directly as a form of soured milk either with or without the addition of butter, is sometimes listed as an ingredient. If buttermilk is not available it can be substituted with acidified milk.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
