Did you know that sour milk is actually very useful to be processed into various baked snacks and savory dishes? However, understand that sour milk is not the same as milk that has expired, yes! In particular, sour milk is a dairy product that is deliberately acidified until the texture is thick and lumpy, and the taste changes to a slightly sour taste. In addition to regular high-fat cow's milk, you can also acidify sweetened condensed milk that has been first diluted with a little water.
Ingredients
Acidifying High-Fat Milk
- 240 ml high fat milk
- 1 tbsp. lemon juice or vinegar
Acidifying Sweetened Condensed Milk
- 100 ml sweetened condensed milk
- 120 ml cold water
- 1 tbsp. vinegar or lemon juice
Step
Method 1 of 3: Acidifying High-Fat Milk
Step 1. Pour the tamarind liquid into a glass filled with milk
Fill a measuring cup with 240 ml of high-fat milk minus 1-2 tbsp. milk. After that, add 1 tbsp. white vinegar or lemon juice into it.
If you want, you can replace high-fat milk with heavy cream or milk with 2% fat content
Step 2. Stir all ingredients until well mixed
After adding the vinegar or lemon juice, use a spoon to stir all the ingredients until the acid is completely dissolved in the milk.
Step 3. Let the milk solution sit for at least 5 minutes
After the milk and tamarind have been mixed well, let the milk sit at room temperature for 5-10 minutes until the texture is thickened and slightly lumpy.
This recipe will make about 240 ml of sour milk. If necessary, the dosage in the recipe can be doubled, halved, or even tripled according to your needs
Method 2 of 3: Acidifying Sweetened Condensed Milk
Step 1. Measure the sweetened condensed milk
To sour the sweetened condensed milk, you need to prepare about 100 ml of sweetened condensed milk. To get the right dose, try pouring sweetened condensed milk in a can into a measuring cup.
- 100 ml of sweetened condensed milk is equivalent to about 1/4 part of a standard 400 gram can of sweetened condensed milk.
- Slowly pour the sweetened condensed milk into the measuring cup. Because the texture is so thick and sticky, you'll have a hard time getting excess milk out of the glass if you don't have the right amount.
Step 2. Pour the water and tamarind into the milk
After getting the right amount of sweetened condensed milk, pour about 120 ml of cold water and 1 tbsp. white vinegar or lemon juice in a measuring cup. Stir all ingredients until well mixed.
Step 3. Let the milk solution sit for 5 minutes
After mixing with water and tamarind, let the milk sit for 5 minutes or until it has a slightly lumpy texture.
This recipe will make about 240 ml of sour milk
Method 3 of 3: Processing Sour Milk
Step 1. Use sour milk to replace buttermilk in various recipes
In fact, sour milk is most often used to replace buttermilk in recipes, especially since not all supermarkets and bakeries sell authentic buttermilk. In particular, the sour taste of buttermilk can easily be replaced by sour milk in a variety of cake, scone, and biscuit recipes.
- Delicious sour milk is used as a mixture for pancakes and waffles.
- Sour milk can also be used as a substitute for yogurt or sour cream in a variety of baked goods recipes.
Step 2. Use sour milk to soak the meat
To make sure the meat is really soft when cooked, try soaking it in a bowl of sour milk. In addition, sour milk can also be mixed with herbs such as rosemary, thyme, garlic, and/or ground black pepper, and then used to marinate chicken, beef steak, or fish for a richer taste when cooked.
If you want, sour milk can also be mixed into a variety of savory dishes such as baked potatoes, casserole, or soups whose consistency is thick or resembles cheese. However, do not forget to adjust the dose so that the sour taste of the milk does not dominate the taste of the dish
Step 3. Process the milk into cottage cheese
Armed with acidified milk, you can actually make your own cottage cheese, you know! The trick, simply warm the milk over medium heat until it reaches a temperature of 85°C. Once it reaches the recommended temperature, turn off the stove and add a little vinegar to it. Then, pour the milk through a perforated basket that has been lined with a cheese sieve. Rinse off the milk clumps, then mix them with a little salt and heavy cream or milk until they are the consistency you want.
