Content

• Ingredients
• Regular sour milk
• Sour milk from condensed milk with sugar
• Steps
• Method 1 of 3: Making sour milk from whole milk
• Method 2 of 3: Making Condensed Sour Milk
• Method 3 of 3: Using sour milk
• Tips
• Warnings
• What do you need

It's a shame to find sour milk in the refrigerator. At the same time, curdled milk is perfect for preparing various types of pastries and marinades. However, you do not need to use milk that has spoiled - it is much healthier and safer to ferment it yourself. To do this, mix a small amount of acidic foods with regular milk and get homemade yogurt with a characteristic taste. You can also ferment sweet condensed milk, but in this case you need to add a little water to dilute it.

Ingredients

Regular sour milk

• 240 milliliters (1 measuring cup) whole milk
• 15 ml (1 tablespoon) lemon juice or vinegar

Sour milk from condensed milk with sugar

• 100 grams (1/2 cup) condensed milk
• 120 milliliters (1/2 cup) cold water
• 15 ml (1 tablespoon) vinegar or lemon juice

Steps

Method 1 of 3: Making sour milk from whole milk

1. 1 Add a sour ingredient to the milk. Fill a measuring cup with whole milk without adding about 15-30 ml (1-2 tablespoons). Then add 15 milliliters (1 tablespoon) of fresh lemon juice or white vinegar.
   • If desired, you can replace whole milk with less fatty milk or cream.
2. 2 Mix the acidic ingredient thoroughly with the milk. Add lemon juice or vinegar and stir immediately with a spoon. Make sure you get a smooth paste.
3. 3 Let the formula sit for 5 minutes. The thoroughly mixed product should be left at room temperature for a short time. This will allow the mass to thicken and curdle into sour milk.
   • This will end up with 240 milliliters (1 cup) of curdled milk. You can do less or more, depending on your wishes.

Method 2 of 3: Making Condensed Sour Milk

1. 1 Measure out the correct amount of sweetened condensed milk. To make curdled milk, you need 100 grams (1/2 cup) of condensed milk. Pour it gently into a measuring cup to check the amount.
   • 100 grams (1/2 cup) of condensed milk is about 1/4 of a standard 400 gram tin can.
   • Pour the condensed milk slowly into a measuring cup. Since the milk is thick and sticky, it will be difficult for you to pour it back, so proceed with caution.
2. 2 Add water and sour ingredient. Once you've filled in the right amount of condensed milk, add 120 milliliters (1/2 cup) of cold water and 15 milliliters (1 tablespoon) of white vinegar or lemon juice. Stir the ingredients to get a smooth paste.
3. 3 Let the mixture sit for 5 minutes. Mix everything thoroughly and leave it alone for a while. The curdled milk will be ready as soon as you notice the curdled milk particles on the surface.
   • The end result is 240 milliliters (1 cup) of sour milk.

Method 3 of 3: Using sour milk

1. 1 Substitute sour milk for skim cream in baking recipes. Sour milk is often used when kneading dough, if the recipe requires adding cream. You can easily get the characteristic taste if you replace them with homemade sour milk when baking cakes, rolls and biscuits.
   • Sour milk is also suitable for making pancakes and waffle batter.
   • It is a great substitute for yogurt or sour cream.
2. 2 Prepare the marinade for the meat. To make the meat soft and tender, soak it in sour milk. You can make a wonderful marinade for chicken, steak or fish when you mix yogurt with rosemary, thyme, garlic and / or black pepper.
   • For savory recipes, sour milk can be added to vegetable or meat casseroles and stews for a creamy or cheese gravy. But proceed with caution, as the curdled milk can overpower the taste of the dish.
3. 3 Make curd. You can make homemade cottage cheese from sour milk. Heat it over a medium-high heat to 85 ° C, remove from the stove and add a little vinegar. Then strain the mixture through a colander covered with cheesecloth to leave pieces of curdled milk on the surface. Then, for juiciness, salt and a little milk or cream should be added to the mass.
   • Store the curd in the refrigerator and eat it within a week.

Tips

• Vinegar or lemon juice is great if you have to use milk replacers to make curdled milk.

Warnings

• Milk that has turned sour on its own is harmful and unfit for consumption.

What do you need

• Beaker
• A spoon