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In article >,
(Alex Rast) wrote:

> This recipe calls for sour milk - which is literally that - milk that's
> gone sour. Ordinary "pasteurized" milk will go sour (usually about 1 week
> past expiration) but "ultra-pasteurized" milk (the stuff with expiration
> dates freakishly far out) will not go sour, so make sure your milk says
> "pasteurized" on it. Also UHT milk (the stuff that they can keep on
> unrefrigerated grocery shelves) doesn't go sour. This is a good way to use
> up milk that you accidentally left around a little too long.

Wouldn't buttermilk work?

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