So what is it then? Take a look through Grandma's old recipe box, and you might notice that many old-fashioned Southern recipes call for sour milk as well as buttermilk. From the best biscuits to ...

For those still worried about milk going bad, freezing is another effective option. Milk can be frozen for up to three months ...

Sour milk can be used to make curd. Heat it gently and add a bit of vinegar or lemon juice to separate the curds from the whey.

Today’s commercial buttermilk is made by adding lactic acid to pasteurized, homogenized milk. This causes the milk to thicken and sour. Though buttermilk seems richer and creamier than regular ...

you can make a quick substitution for buttermilk by souring some fresh milk. Add 1 tbsp of lemon juice to every 100ml of milk called for in the recipe. Stir the lemon juice into the milk and allow ...

These days it is commonly made commercially; a bacterial culture being added to skimmed or whole milk. Buttermilk has a slightly sour taste and the lactic acid in combination with baking soda or ...