Milk Question

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, > After mixing Tablespoon of Vinegar with milk to equal 1 cup...how long

About 45 seconds. Safety isn't an issue.

Pastorio

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

GQ

So texture and temperature dose not matter in the recipe?

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

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

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

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...

Thank You! :D That is what I was looking for and the safety aspect.

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

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

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

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...

Pastorio