I have an apple bread recipe that calls for adding either lemon juice or vinegar to milk, if you don't have buttermilk, but this recipe says to let stand five minutes. It turns out very well. I'm sure fifteen minutes would do quite nicely, make it even more butermilky. (Okay, so there's no such word. There is now! <Grin>.)
On 3/19/14, Nancy Martin <[email protected]> wrote: > Hi everyone, > Dale used vinegar to make sour milk. I just want to add that lemon juice can > > also be used instead of the vinegar. I've read you should wait about 15 > minutes before adding the sour milk to your other ingredients. > hth, > Nancy > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
