If you don't like rancid American milk, there's always mayonaise for those cake recipes.
On Sun, 12 Apr 2020, Jeanne Donovan via Cookinginthedark wrote: > Date: Sun, 12 Apr 2020 18:27:41 > From: Jeanne Donovan via Cookinginthedark <[email protected]> > To: [email protected] > Cc: Jeanne Donovan <[email protected]> > Subject: [CnD] Buttermilk > > Sour milk is not the same as buttermilk, but I have used whole milk with a > little lemon juice or vinegar to simulate buttermilk. The taste isn't > wonderful, but it really does work well in recipes calling for buttermilk. > Sour milk is a wonderful additive in chocolate cake and it's a good way to > use up milk that is too far gone to drink, but helps keep chocolate cake > moist. > > Jeanne D. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
