Most people will throw out a carton of milk if they taste even a hint of sourness. After all no milk that is safe to use should ever taste or smell sour right? Well not quite. Milk that has a sharp odor and taste that makes your face wrinkle and your stomach quiver is definitely past its prime and should be thrown out. But as long as it has even a slight sour taste it should still be safe to use. Obviously few people want to pour sour milk on their cereal but consider giving sour milk a second life by baking bread with it.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Joy Home Remedies | 2023-11-06 17:30:12 |  16,765 Views |
Don't Throw Away Sour Milk – Here's How to Use It
If you’re feeling a little unsure about this trick (we don’t blame you) rest assured that baking bread with sour milk has been around for a long time. In Sweden people bake what’s called filmjölksbröd a type of multigrain bread enriched with sour milk. And in Ireland Irish soda bread was traditionally made with sour milk before modern recipes swapped it out for buttermilk. If you’re a fan of the subtle flavor of freshly baked sourdough you’ll probably love the results of this little baking project. But as you’ll soon learn sour milk offers more than just flavor when you incorporate it into your dough.
Flavor is the biggest draw of using sour milk in your bread dough. Since the milk isn’t quite sour yet you won’t get an intensely tangy sourdough flavor. However each bite will still have a subtle kick that your taste buds will immediately notice. At the same time some of the rich creamy notes of dairy milk will still shine through. Think of it as a cross between sourdough and regular milk-enriched bread.
The benefits extend far beyond the taste though. It gives you a softer more tender crumb as well as an inner texture. On a microscopic level bread is made up of countless strands of gluten that give it its characteristic chewiness and structure. Think of lactic acid the compound responsible for sour milk’s flavor as a conditioner. When you add it to your dough the acid can loosen the gluten strands creating a much more tender center and crumb. Finally when you combine sour milk (an acid) with baking soda (a base) in your dough the two react together and release tiny bubbles of carbon dioxide. These bubbles help your bread rise and develop an even fluffier texture. This same principle was used in soda bread to make it rise without yeast.
