On 29 Nov 2003 at 11:01, jmcquown wrote:

> Jo Ann Schiefelbein wrote:
> > 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.? Jo Ann
>
> About 1 hour, stirring occasionally

That's news to me. I've always used the soured milk at once. Sometimes I
use lemon juice instead of vinegar.

It's not a complex reaction you have to let complete....

Mike
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