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

Maybe 5 minutes. The warmer it is the faster it will work. You will be
able to notice some thickening. I find that the result is not as tart
as regular buttermilk, so I add a little more vinegar.

I do live in the mountainsat 7700 feet, but I don't that matters.

LaUna, in New Mexico

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
>
>

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.?

About 45 seconds. Safety isn't an issue.

Pastorio

On Fri, 28 Nov 2003 10:11:53 -0700, LaUna Guinn
> wrote:

>Maybe 5 minutes. The warmer it is the faster it will work. You will be
>able to notice some thickening. I find that the result is not as tart
>as regular buttermilk, so I add a little more vinegar.
>
>I do live in the mountainsat 7700 feet, but I don't that matters.
>
>LaUna, in New Mexico

Hi there. I live just outside of Las Cruces. Where do you live in NM?

GQ
>
>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
>>
>>

Graphic Queen wrote:

> Hi there. I live just outside of Las Cruces. Where do you live in NM?
>
> GQ
>


I live east of Cloudcroft and 6 miles back into National Forest where
private land was settled long before there was National Forest.
Email me by removing the "nospamforme". I've got questions about Las
Cruces.

LaUna

So texture and temperature dose not matter in the recipe?
>
> About 45 seconds. Safety isn't an issue.
>
> Pastorio
>

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

Scalding of milk is recommended iff you are using fresh cows milk
that is not pasteurized to to deactivate some components in the
fresh milk that interacts with the gluten protein causing it to
weaken.
That is why there are some products called high heat t reated milk as
that product is stabilized for baking application.
Improperly treated milk tends to affect the dough performance and it
tends to flatten and not rise normally and the bread will have a poor
volume with a coarse crumb structure.
but in recent years you seldom encounter that problem with processed
milk products in baking and scalding can be considered a thing of the
past....

Roy

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.

Acid curdling to make sour milk is a very quick process.

Pastorio

"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
>

"jmcquown" > wrote in message
.. .
> 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
>
Thank You! That is what I was looking for and the safety aspect.

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

"Jo Ann Schiefelbein" > wrote in message
om...
>I have searched Betty Cocker Cook Books

Ummm....:-)

My Betty C*r*ocker book (or maybe it's Better Homes and Gardens) says 30
seconds to 1 minute.

Any chance you'd post that 25 year old recipe?

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

On Sun, 30 Nov 2003 14:39:28 GMT, "Jo Ann Schiefelbein"
> wrote:

>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...

There isn't any "safety" issue involved. Strictly speaking, "sour
milk" is what happens when you keep it (particularly unpasteurized)
around a while. It becomes unpalatable for drinking (to many), and on
its way to becoming cheese. Has something to do with bacterial growth
and production of lactic acid. Creme fraiche is fancy sour cream. Same
thing. Sour milk, combined with leavening agents which *require* an
acid activator provide the oomph for things like soda bread and
various other baked goods. Adding acid to sweet milk is a shortcut to
souring it -- no more a question of food safety than adding lemon
juice to a cookie recipe. The relevent factor is acid, not
sitting-around time. Add the vinegar/lemon juice, mix it around, and
use it in the recipe.

"Jo Ann Schiefelbein" wrote:
> "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
> >
> Thank You! That is what I was looking for and the safety aspect.

Wow. I'm still hung up on the "safety aspect." Did you mean 1) how long must
the milk-vinegar mixture sit before it can be safely used, or did you mean
2) how long can the milk-vinegar mixture sit out and still be safe to use?

Maybe I should just let it go.

Pennyaline wrote:

> "Jo Ann Schiefelbein" wrote:
>
>>"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
>>>
>> Thank You! That is what I was looking for and the safety aspect.
>
> Wow. I'm still hung up on the "safety aspect." Did you mean 1) how long must
> the milk-vinegar mixture sit before it can be safely used, or did you mean
> 2) how long can the milk-vinegar mixture sit out and still be safe to use?
>
> Maybe I should just let it go.

Here. Press this warm, damp cloth onto your forehead and lean back.
Listen to my soothing voice. You're feeling a wonderful calm coming
over you.

The thing about this safety question is that it's a meaningless issue.
There are no safety questions that are valid in the situation. It's
about the same as asking when it's going to turn blue.

No, no. Sit back. I see you have questions of your own. Listen to the
waterfall and imagine fish swimming peacefully around in a perfect
pool. The only important thing is that you're safe. Now imagine the
word "milk safety" written in big letters across the sky. Watch them
slowly disappear. Fade away. You're imagining them fading away and all
your questions are fading with them. Relax. Let your body fully relax.
Softly relax.

There. How's that.

Excuse me. How's that. Do you feel relaxed.

Um, Pennyaline...

<snore>

Pastorio