I have a coffee crumb cake that requires 1C of sour milk. What can I use to
substitute this since I don't have it? Or does someone have a good coffee
crumb cake recipe they want to share?

Thanks,

JC wrote:
> I have a coffee crumb cake that requires 1C of sour milk. What can I use to
> substitute this since I don't have it? Or does someone have a good coffee
> crumb cake recipe they want to share?
>
> Thanks,
>
>

I googled "sour milk substitute" and the first match says:

sour milk Substitutes: buttermilk OR Mix one tablespoon lemon juice or
distilled white vinegar with one cup of milk, let stand for 5 minutes.

add 1 tbsp vinegar to regular milk and you have sour milk. Or use yogurt.
wendy
----- Original Message -----
From: "zipporah" >
Newsgroups: rec.food.baking
To: >
Sent: Thursday, June 22, 2006 8:17 PM
Subject: Sour Milk Substitute


> JC wrote:
> > I have a coffee crumb cake that requires 1C of sour milk. What can I
use to
> > substitute this since I don't have it? Or does someone have a good
coffee
> > crumb cake recipe they want to share?
> >
> > Thanks,
> >
> >
>
> I googled "sour milk substitute" and the first match says:
>
> sour milk Substitutes: buttermilk OR Mix one tablespoon lemon juice or
> distilled white vinegar with one cup of milk, let stand for 5 minutes.
>
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In article >,
zipporah > wrote:

> sour milk Substitutes: buttermilk OR Mix one tablespoon lemon juice or
> distilled white vinegar with one cup of milk, let stand for 5 minutes.


For crumb cake, I'd go with the buttermilk first as the first choice,
then milk with white distilled vinegar. Don't use other vinegars (apple
cider, balsamic, etc.) as they'll add other flavors (as will, to some
extent, lemon juice).

Good thing to have around for purposes like this: Saco powdered
buttermilk.

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On Thu, 22 Jun 2006 23:22:03 GMT, "JC" >
wrote:

>I have a coffee crumb cake that requires 1C of sour milk. What can I use to
>substitute this since I don't have it? Or does someone have a good coffee
>crumb cake recipe they want to share?

For sour milk/buttermilk, use a tablespoon of white vinegar and enough
milk to make up the one cup. Works really well. Let it sit for five
minutes or so at room temperature, and then you're good to go.

serene
--
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My personal blog: http://serenejournal.livejournal.com
My new cooking blog: http://serenecooking.livejournal.com

zipporah wrote:
> JC wrote:
>
>> I have a coffee crumb cake that requires 1C of sour milk. What can I
>> use to substitute this since I don't have it? Or does someone have a
>> good coffee crumb cake recipe they want to share?
>>
>> Thanks,
>>
>
> I googled "sour milk substitute" and the first match says:
>
> sour milk Substitutes: buttermilk OR Mix one tablespoon lemon juice or
> distilled white vinegar with one cup of milk, let stand for 5 minutes.
>
I just read in "Cook's" magazine that they favoured mixing with lemon
juice over vinigar. The lemon juice version tasted slightly better and
was not as harsh. I have heard this one several times but have not yet
tried it. I plan to the next time a recipe requires butter/soured milk
as I do not stock that very often.

-G