Sour milk is easy to make. It’s just regular milk that has either gone sour on its own (fermented) or had an acid like vinegar or lemon juice added to it. Naturally fermented milk can take a day or more to develop, which isn’t practical when you’re in the middle of cooking. That’s why most recipes use the quick version—just add a little acid to fresh milk and let it sit for a few minutes. It gives you the same tangy result without the wait!
Buttermilk Substitute
Sour milk can be used as a substitute for buttermilk in recipes. While it doesn’t taste exactly the same, it has the acidity that many baked goods need. That acidity is especially important when a recipe includes baking soda or baking powder—remember how an acid reacts with baking soda in a science project volcano? That same reaction helps your baked goods rise and become light and fluffy. So, if a recipe calls for sour milk or buttermilk, it’s because that tangy acidity plays a key role in the chemistry of baking.
How to make 1 cup sour milk
To make exactly 1 cup of sour milk put 1 tablespoon of vinegar or 1 tablespoon of lemon juice in a measuring cup and fill it up with milk until you get to the 1 cup mark. Give it a stir. I recommend using whole milk or 2% milk and white vinegar. I’ve read heavy cream can be used but it’s expensive for one and would have more milk fat than a recipe was likely designed for.
Let the mixture sit for 5 minutes so it can become soured and it’s ready to use.
NOTE!
IF you need the milk to curdle/thicken it should be room temperature or slightly warmed in the microwave on a low defrost setting. . I’m not convinced this is needed for baking recipes. Not being cold could throw a recipe off also. If I find otherwise I’ll update this post.
How to make real homemade sour milk
This is how my grandma would make real sour milk.
Pour one cup of pasteurized milk or raw milk into a clean bowl, cup or glass and let it sit out overnight until it has gone sour. It will be thicker and have curdled bits in it.
No doubt this takes time but if you want real sour milk for baking this is the way to get it.
What can you make using sour milk?
- Buttermilk Pancakes or Waffles
Sour milk works just like buttermilk to give pancakes and waffles a light, fluffy texture with a slight tang. - Buttermilk Biscuits
Perfectly soft and flaky biscuits benefit from the acidity of sour milk, which reacts with leavening agents for a great rise. - Cakes and Cupcakes
Use sour milk in chocolate or spice cakes to add depth and a tender crumb. It’s especially good in recipes where a slight tang enhances the flavor. - Sugar Cookies (recipe coming soon!)
Sour milk can help create soft, slightly chewy sugar cookies with a richer flavor. - Breads
From sandwich loaves to quick breads like banana or zucchini, sour milk helps create a soft, moist interior and a subtle tang. - Soups and Stews
Add sour milk to creamy soups or stews for a lighter, tangier twist without needing heavy cream. - Salad Dressings
Mix sour milk with herbs, garlic, and a bit of olive oil for a quick, tangy homemade dressing—great for green salads or slaws.
Still reading? Want to know even more? Check out Wikipedia.
How to Make Sour Milk | Buttermilk Substitute
It’s easy to make and is often used as a substitute for Buttermilk. While not 100% exactly buttermilk it will be similar and will have the acidity that a recipe may require especially for baking.Recipes with baking soda or baking powder that call for sour milk or buttermilk need the acidity to rise.
Ingredients
- 1 tbsp white vinegar or lemon juice
- 1 cup of milk just a little less, read instructions
Instructions
- To make exactly 1 cup of sour milk put 1 tablespoon of vinegar OR 1 tablespoon of lemon juice in a measuring cup and fill it up with milk until you get to the 1 cup mark. Give it a stir.
- Let the mixture sit for 5 minutes so it can become soured and it’s ready to use.
