I, recently, met a gentleman that keeps his old spoiled milk around for when he needs buttermilk in waffles or baked goods. He says they are perfectly interchangeable. This guy is a chemical engineer so I assume he knows what he is talking about.
Once we get past the initial “eeck” factor, do you folks think spoiled milk is an acceptable substitute for buttermilk in baking?
Another question. Wouldn't it be easier to acidify a cup of milk when I make waffles rather than keep buttermilk around?
I have listed some definitions below; I think we may need for this discussion. Hopefully, I haven’t butchered them too badly.
Soured Milk or Acidified Milk
1 tablespoon of lemon juice or vinegar in a cup of milk and left standing for 5 minutes.
The thin liquid leftover from making butter.
Milk which has had a culture of lactic acid bacteria added to simulate the naturally occurring bacteria found in old-fashioned buttermilk.
It is milk that has been too long in the refrigerator and turned sour. It has a distinctive smell and appearance, depending on when the milk turned. It might taste bitter as it begins to turn. It also will smell sour. As it continues to spoil, milk develops chunks that are curdled milk.
Home made live yoghurt
The milk is first heated to kill any undesirable bacteria and make the milk proteins set together rather than form curds. The milk is then cooled. The bacteria culture is added, and the milk is fermented for 4 to 7 hours.