"Bob Pastorio" > wrote in message
...
> Jo Ann Schiefelbein wrote:
>
> > So texture and temperature does not matter in the recipe?
> >
> >>About 45 seconds. Safety isn't an issue.
> >>
> >>Pastorio
>
> Here's what I addressed:
> After mixing Tablespoon of Vinegar with milk to equal 1 cup...how
> long should it "sit" at room temperature to become sour/buttermilk and
> safe before using it for baking and etc.?
>
> I have no idea what recipe you're making. When you used the word
> "safe," I assumed you were asking about food safety.
YES, that is what I was going for the safety asspect - I have searched Betty
Cocker Cook Books (hard cover and three ring binder from different years)
and I could not find anywhere to how long to let it sit/safety wise before
you can use it in a receipe and in this case it is a Quick bread recipe that
is over 25+years old...
>
> Acid curdling to make sour milk is a very quick process.
>
> Pastorio
>