Jo Ann Schiefelbein wrote:

> "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...

I think I still don't understand. Adding vinegar to milk isn't a
situation that creates any hazard. There is no danger in it. It's
safe. The reason no one talks about its safety is because it's not an
issue.

How long milk takes to curdle will be dependent on the amount of acid
used, the temperatures of the ingredients and agitation or stirring.
Souring refrigerator-temp milk is a process that takes less than a
minute. Stir the vinegar into the milk and continue to stir it
briefly. You can see it change before your eyes. Stir it a little more
just to be sure. It's ready.

Pastorio