If your chocolate milk has gone sour, there’s no need to pour it down the drain. There are actually a few things you can do with sour chocolate milk. For example, you can use it in a smoothie or milkshake. Add a little bit of sour chocolate milk to your next smoothie or milkshake recipe for a unique twist. You can also use it in baking. Sour chocolate milk can add a unique flavor to your cakes, cookies, and brownies. So, the next time your chocolate milk turns sour, don’t throw it out. There are plenty of ways to use it.
This sour milk chocolate cake is a great way to get rid of the sour milk. When things were difficult financially in the 1940s, Mom never threw away anything and always found a way to use it; she also never threw away food. If you enjoy homemade scratch cake recipes, try her Vintage Chocolate-Mayonnaise Cake recipe. Making a delicious Sour Milk Chocolate Cake out of sour milk that was going in the trash is a great way to recycle waste. To make the cake in the above photo, combine hot fudge sauce and peanut butter filling. Because this cake is simple to make with sour milk, you should never throw it away; instead, make it again and enjoy it.
Once a person consumes a glass of milk that has reached its prime, he or she is immediately turned off. It’s a good thing that, because one sip will not cause any harm. A large amount of bad milk, on the other hand, can be irritating to your digestive system.
Can You Do Anything With Sour Milk?
Sour milk is milk that has gone bad and is no longer safe to drink. However, there are a few things that you can do with sour milk. One option is to use it as a sourdough starter. Another option is to make cheese with it. Finally, you can also use it in baking.
A soured milk is a different type of milk than a soured milk. Even if the milk had gone sour, you can drink it. You may experience nausea, stomach cramps, or diarrhea if you drink spoiled milk. When pouring over breakfast cereal, it is not recommended to use sour milk as a mixer; instead, it should be used to bake. Soured milk products are classified into two types: fermented and acidified. The acidity of fermented sour milk is higher (lower pH), the flavor is tangy, and the consistency is thicker than regular milk, making it more difficult to digest. Lactic acid bacteria can come in a variety of forms, each with its own distinct flavor for a milk product.
If you’re not sure whether your milk is just a little sour or completely spoiled, you can discard it. Lactose acid bacteria, fermentation, and incubation are not permitted to be used in the production of sour milk. In addition to baking soda, it acts as a leavening agent, leaving a slight tang on them. Many Depression-era recipes call for sour milk, as they are based on the lack of resources.
Sour milk is available in a variety of flavors. One of these foods is bechamel, or white sauce. For hot biscuits, combine 1 teaspoon vanilla extract, 1 tablespoon warm sour milk, and 1/4 cup confectioner’s sugar in a mixing bowl. To make the parmesan sauce, you can also use the recipe below. Making yogurt is an excellent way to use up leftover sour milk or milk that has already gone bad. Yogurt has a number of benefits, including being high in calcium and protein. Aside from being simple to make, it can also be stored in the fridge for up to four days.
Can I Use Expired Milk In Can?
Despite the lack of a specific recommendation, research shows that unopened milk lasts for 5–7 days after it has been properly stored, whereas opened milk lasts 3–7 days after it has been properly stored, with the exception of open milk, which lasts at least 2–3 days after it
Can Sour Milk Be Used In Baking?
When milk is spoiled on its own, it cannot be used and is dangerous. 1 tbsp (15 mL) vinegar or lemon juice, 1 cup (250 mL) of milk, and enough milk to make 1 cup (250 mL) of sour milk for baking are all that is required. Allow the mixture to stand for 5 minutes before using. By doing so, you will be able to achieve the ideal amount of acidity for the recipe.
How Can I Enjoy Sour Milk?
If the milk does not have an unpleasant odor or taste, it can still be used. It is still safe to drink if the milk has been slightly soured. It’s important to remember, however, that you should only use it if you like it and can justify the effort. It is not intended to be poured over breakfast cereal but rather used as a mixer for baking.
Raw milk or cream that smells bad should not be discarded. Learn how to use soured milk to make cheese, bread, and a variety of other items. The distinction between sour and spoiled milk is critical, and it is important to understand it. Pasteurized milk, once spoiled, is no longer usable. If you used spoiled milk, your baked goods would be bitter. Because the milk has soured, you can use it in a variety of ways. Allow the cream to be used to make butter before storing it in the freezer for use in recipes requiring melted butter.
Soured milk can be used to make cheese or marinate chicken. Pigs eat your food. If you pour soured milk on your pig’s food, he or she will appreciate it.
If you have any expired milk, now is the time to eat it. It is possible to experience some minor symptoms after drinking spoiled milk, but drinking a large amount can result in more serious problems. It is critical to drink any remaining milk from an expired bottle now before it spoils.
If You Experience Any Of These Symptoms After Drinking Spoiled Milk, Consult A Doctor.
No, you cannot bake a cake with spoiled milk. The milk will make the cake taste sour and will also cause the cake to spoil quicker.
Milk can spoil due to a number of factors such as temperature fluctuations or the growth of bacteria that converts lactose to glucose and produces lactic acid in the milk. In a mixing bowl, combine 2 cups refined flour with 12 teaspoon baking soda, 4 tablespoons powdered sugar, and 1 cup spoiled milk. Pour 1 tablespoon of lemon juice into one cup of spoiled milk. Boiling milk for a few minutes ensures that proper chunks are formed. After 4 cups of milk have been added to a bowl, reduce the amount to 2 cups. As soon as the mixture has thickened, add the prepared paneer dough and continue stirring until it is all combined.
Adding Extra Flavor To Cakes And Muffins
Can we bake with spoiled milk? The addition of sour milk to cakes and muffins adds an extra flavor, allowing the milk to age and become more acidic as it ages. Does it taste good to cook with spoiled milk? Buttermilk is a great substitute for sour milk in cooking. You can use it to make pancakes or biscuits. You can’t taste it, I’m afraid.
Sour Milk Chocolate Muffins
Sour milk chocolate muffins are a type of chocolate muffin that contains sour milk as one of its key ingredients. The sour milk gives the muffins a unique flavor that is both tart and sweet. These muffins are often made with chocolate chips or chunks as well as nuts and spices, which give them a rich flavor and a moist, dense texture.
This Sour Cream Double Chocolate Mufflin is made with an intense chocolate batter and studded with chocolate chips all over. This recipe is simple to make and takes only a few minutes to bake. It’s a great snack to serve with your breakfast or after work snack. A bakery muffin top is gently mounded, extending beyond the boundaries of its liners. If you want your muffins to bake at a higher temperature, bake them at least three minutes before removing them from the oven. To avoid muffin browning, reduce the oven temperature to 350F/180C.
Chocolate Cake With Sour Milk And Boiling Water
This is a recipe for a chocolate cake that is made with sour milk and boiling water. The cake is moist and delicious, and the boiling water helps to make it even more moist.
In every way, Sour Milk Chocolate Cake is a resounding success. A delicious beverage that combines a chocolate splash with a tasty scrum. Because Todd needed to go home teach, I sent it along with him. I am aware of it. The piece was missing. You should not, however, be taken aback by the fact that you don’t appear to have anything in your mouth. It could have been cake horses in general.
Brown sugar frosting is the icing on the cake. One cake can be frosted with this frosting. Place the cake in the oven for 20 to 25 minutes, or until the toothpick inserted in the center comes out clean, at 180*C/350*F.
The Importance Of Water In Baking
For a long time, the water in our bodies has served as the foundation for our existence. The planet is made up of 70% of CO2, and it is critical to the survival of 70% of our species. When baked, use water rather than milk to get a stronger, purer chocolate flavor. Furthermore, boiling water destroys the most dangerous bacteria, making it a safer option when baking with spoiled milk. A cake that has been sweetened with two extra egg yolks will be more moist and flavorful than a cake that has not been sweetened.
Italian Sour Milk Chocolate Cake
This is a cake that is made with sour milk chocolate. It is a very moist and flavorful cake. The cake is usually served with a chocolate ganache or a chocolate frosting.
What Can You Do With Spoiled Chocolate Milk?
Buttermilk and sour cream can be replaced with spoiled milk in baked goods. It is also used to tenderize meats, and it can be used as a salad dressing or as a soup or casserole base. It can also be used in cosmetics to soften your skin in addition to its cosmetic applications.
Expired Chocolate Milk
There are few serious side effects associated with drinking expired chocolate milk; however, excessive consumption of this milk can result in food poisoning and may cause nausea, vomiting, stomach pain, and diarrhea. When drinking expired chocolate milk, make sure it is refrigerated and kept at or below 40 degrees Fahrenheit at all times to avoid any health problems.
Is Sour Cream And Sour Milk The Same Thing?
Yogurt and sour cream are both delicious substitutes for sour milk. A sour milk, on the other hand, is not the same as spoiled milk, but both have a sour flavor. When milk becomes spoiled, it is always a natural process. Drinking this type of milk is not safe.
Why Buttermilk Is The Better Choice For Baking Cakes
There are several important considerations to consider when preparing a home-cooked meal. Because of its low fat content, sour cream is an excellent choice for cakes. Cakes, on the other hand, are better served with a layer of buttermilk because it is lighter and more tender. Although both sour cream and buttermilk can be used in baking, it is important to remember that Buttermilk will result in a heavier cake, whereas sour cream will result in a softer cake. When it comes to baking a cake or other pastry, the right fat should always be used. Cakes should be made with sour cream because it is low in fat and buttermilk because it is lighter and more tender, while oil is not a good option because it will cause the cake to be oily. As a result, in most cases, buttermilk will be the preferable option.
Chocolate Cake Made With Chocolate Milk
Chocolate cake made with chocolate milk is one of the best cakes you will ever eat. The chocolate milk makes the cake so moist and the flavor is out of this world.
This milk chocolate cake recipe is ideal for those looking for a milder and slightly sweeter chocolate flavor. A full, printable cake recipe can also be found on the website. This recipe’s milk chocolate buttercream is perfectly creamy, has a smooth consistency, and has a mild milk chocolate flavor. Because ganache drips tend to slow down in the refrigerator, I use them on chilled cakes. It will make a nice dripping consistency after it has cooled and been prepared. By taking a small spoon and immersing it in the bowl, you can test for this. It will be even easier to rotate the cake with a turntable.
The New Secret Ingredient For Baking
If you’re a chocolate lover, you might be able to get your dream come true if you substitute regular milk for chocolate milk in baking recipes. Chocolate milk is an excellent substitute for regular milk in baking recipes because it adds a little sweetness to the chocolate flavor. If you’re looking for a healthier option, make sure to choose water instead of chocolate milk because chocolate milk contains calories and changes nutrition a little bit. Use cake flour in place of cake mix to create a more moist and tender crumb. Making your cake moist by incorporating ingredients like sour cream, buttermilk, or applesauce can help prevent it from drying out. Whether you’re craving a chocolate cake or a chocolate milk cake, we have one recipe for you.
Are you ready to unlock the secrets of baking perfection? Then peruse this list of sour milk recipes.
Sour milk should be your secret weapon when it comes to baking.
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The acidity activates the baking soda, adding a light, fluffy texture to your baked goods.
You can create sour milk easily by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk.
You can also use milk that’s slightly spoiled, since the oven heat should destroy most of the harmful bacteria, but use this method to your discretion.
I personally don’t think it’s worth the risk and recommend sticking to the above recipe.
If you’re ready to take your baked goods to a whole new level, then give this list of sour milk recipes a read. Your pastries will never be the same.
Sour Milk Pancakes
Do you like your pancakes extra fluffy? Then heat up that griddle and make some sour milk, because you’ll fall in love with these pancakes.
The sour milk gives these pancakes an extra layer of fluffiness for the ultimate breakfast experience.
The hot cakes are perfect for absorbing maple syrup and butter for one tasty bite.
Amish Sour Milk Cake
If you’re a chocolate-peanut butter lover like me, then you’ll obsess over this Amish sour milk cake.
This comforting cake is rich, velvety, and dense. It makes a great dessert, snack, or even breakfast if you’ve got an early-morning sweet tooth.
Mom’s Sour Milk Muffins
If you’re craving a little bit of home-cooked flavor, then these muffins will add a little warmth to your day.
Each bite is sweet, sugary, and lightly spiced.
You’ll love the texture of these muffins, with crunchy pecans and a brown sugar coating sprinkled on top.
Sour Milk Biscuits
These sour milk biscuits are home-style baking at its best. You’ll love the beautiful, light texture and the simplicity of these biscuits.
Each unit is crispy on the outside and deliciously fluffy on the inside.
Serve them with your favorite jam and some cream for the perfect biscuit breakfast.
Easy Oatmeal Chocolate Chip Cookie
I’ll never get tired of this sweet, textured cookie.
Oatmeal chocolate chip cookies make the perfect snack option when you’re feeling peckish.
They give you just the right amount of sweetness to power you through your day.
If you often got caught with your hand in the cookie jar as a kid, then you’ll love these easy-bake cookies.
They’re crisp, soft, and full of gooey chocolate.
Oatmeal Raisin Cookies
You can thank sour milk for giving these oatmeal raisin cookies such an amazing texture.
It’s perfectly crisp on the outside with a chewy interior that’s so crave-worthy.
If you’re looking for an old-fashioned taste of timeless baking, then this classic cookie recipe will serve you well.
Wanna shoot your shot at making homemade cottage cheese? It’s easier than you might think!
This recipe breaks down the steps to creating delicious cottage cheese.
Best of all, you can avoid the additives that store-bought cottage cheese contains.
Cottage cheese is one of those versatile ingredients that goes in everything, so it’s always nice to have some on hand.
Grandma B’s Super Waffles
These waffles are super for a reason; the texture is unlike any waffle that came before it.
If you love making a big batch of waffles for Sunday brunch, then give this recipe a try.
Each bite is crispy in the right places, perfectly airy, and an all-around home run.
Cinnamon Sour Milk Cake
If you like your cake soft and light, then this is the recipe for you.
This heavenly cake makes a versatile treat that shines as a breakfast, snack, or dessert.
It’s a healthier take on the timeless coffee cake, with fragrant cinnamon and cloves to make your mouth water.
If you need a savior during the hectic holiday season, then this gingerbread cake is for you!
It’s one of those recipes that will fool your guests into thinking it took hours to prepare.
In reality, you just have to mix a few ingredients, pour it into a pan, then let it bake.
The end result is a sweet, show-stopping cake that’s perfectly spiced.
Amish Sugar Cookies made with Sour Milk
If you like your cookies to melt in your mouth, then this recipe will rock your world.
These cookies are simple, sweet, and make the perfect addition to your holiday cookie display.
The sour milk gives these cookies an unforgettable light and crispy texture, perfect for dunking in a cold glass of milk.
Banana Sour Milk Pancakes
In 30 minutes, you can have these hot cakes served to your hungry brunch guests.
If you have a soft spot for banana pancakes, then be sure to give this recipe a try.
After one bite of these fluffy, sweet hot cakes, it’ll be hard to go back to the generic version.
Why stop at bananas? If you’re feeling adventurous with your morning breakfast, why not add some chocolate chips or walnuts to the mix?
This versatile recipe can do it all!
Easy Swirled Cinnamon Bread
This sweet bread will turn your morning breakfast from zero to hero.
Why subject yourself to the same old boring toast every morning, when you can have delicious cinnamon bread?
Imagine heating up a slice of this tasty cake with some butter on top for extra melt-in-your-mouth goodness.
Don’t forget to prep a piping hot cup of coffee for a real morning treat.
13 Easy Ways to Use Up Sour Milk
Instead of throwing away spoiled milk, try these easy sour milk recipes! From pancakes to muffins to biscuits, these yummy treats couldn’t be better.
- Sour Milk Pancakes
- Amish Sour Milk Cake
- Mom’s Sour Milk Muffins
- Sour Milk Biscuits
- Easy Oatmeal Chocolate Chip Cookie
- Oatmeal Raisin Cookies
- Grandma B’s Super Waffles
- Cinnamon Sour Milk Cake
- Amish Sugar Cookies made with Sour Milk
- Banana Sour Milk Pancakes
- Easy Swirled Cinnamon Bread
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sour milk recipe in 30 minutes or less!
This recipe is my adaptation of Sour Milk Pancakes in the Waste-Free Kitchen Handbook by Dana Gunders. I doubled the recipe because I never found that one batch was enough, and I liked to be able to freeze some pancakes for later. I also dropped the sugar and always use whole wheat flour, simply because I like the rustic flavor.
This is a great recipe to keep in your back pocket for that milk that’s starting to go off. But, you don’t need to go into sudden pancake flipper mode once your milk makes you crinkle your nose. Milk, even milk that’s starting to spoil, freezes well. Handily, those tall deli containers that soup and other takeout dishes are often served in, happens to be the perfect size for the amount of milk called for in the below recipe: two cups. Honestly, I don’t even measure the milk anymore, I just eyeball based on my trusty, reused deli containers. This works in part because the recipe is forgiving. If you fiddle it will most likely just mean the difference between pancakes that are more cakey or more crepey. I say you win either way.
And, as I mentioned earlier, these pancakes freeze super well. Revive them in the toaster oven for a quick breakfast/snack/dinner. And don’t forget to top them with fruit, especially any fruit you might need to use up!
The pancakes will make quick work of milk that’s starting to smell off.
- whole wheat flour (can also use all purpose flour or a combination of both)
- 1 ½ teaspoons salt
- baking powder
- baking soda
- milk that’s starting to spoil (but isn’t chunky and doesn’t smell absolutely terrible).
- neutral oil. I use canola.
- Butter for the pan
Prevent your screen from going dark
- In a large bowl, whisk the dry ingredients (flour, sugar, salt, baking powder and baking soda) until well mixed.
- In a medium bowl, whisk the eggs, milk and oil together.
- Put a pan/skillet/griddle on medium heat, place a pat of butter in the middle and swirl it around.
- When each pancake is finished, I like to put it on a plate in our large toaster oven, which is set at “keep warm.”
- As you go, add more butter to the skillet as needed.
- We like to top with maple syrup, Nutella and banana.
Make sure to freeze some for later. They warm up perfectly in the toaster!
If you don’t have time to make pancakes when you first detect milk starting to spoil, you can freeze the milk for later. The amount of milk needed for this recipe is roughly the same as what fits in one of those tall, clear, roud takeout “deli containers.”
There’s nothing worse than reaching for that carton of milk in the back of your fridge and realizing that its expiration date has come and gone. Your first instinct may be to dispose of it right away, but before you pour the milk (and by extension, your money) down the drain, you should reconsider. As it turns out, milk that has turned slightly sour (but not spoiled) is perfectly safe to consume, especially if you cook with it (via Healthy Eating).
First off, it’s likely that your store-bought milk has been pasteurized, a process which kills off any bacteria that can cause food-borne illnesses. However, some bacteria, including Lactococcus and Lactobacillus remain, according to a 1999 study in the Encyclopedia of Food Microbiology. When left long enough, they begin to multiply and break down the sugars in milk (lactose) into lactic acid, beginning a natural fermentation process. As opposed to truly spoiled milk, which smells rancid and may have begun to grow mold, sour milk is what you’ll have in the early stages of this process. It provides a slightly tangy and acidic taste akin to buttermilk, simply due to the increase in lactic acid.
While you may not want to drink a glass of sour milk straight up, baking is a great way to use the stuff. The extra acidity results in added flavor in baked goods. You can also incorporate it into batters for frying, and just about any recipe that calls for buttermilk.
Easy Fried Green Tomatoes
Christina Musgrave/Tasting Table
This Southern comfort food classic is a snack that always hits the spot. The light and tart green tomatoes are given a crispy crunch when fried in a flavorful batter, which consists of a dry mixture of spiced breadcrumbs and flour, and a wet mix of eggs and buttermilk, which holds everything together.
It’s here that you can swap in your sour milk for the buttermilk, creating a batter that will bring out the bright acidity of the tomatoes. Fry ’em up and enjoy!
Recipe: Easy Fried Green Tomatoes
Buttermilk Blackberry Scones
Jessica Morone/Tasting Table
For a homemade breakfast you can easily take on the go, bake up a batch of these sweet and fruity blackberry scones, topped with a tart lemon glaze.
This recipe typically calls for buttermilk, specifically because the extra acid helps the scones rise and makes them more tender. So your sour milk, which also boasts more acid than regular milk, can serve as the perfect alternative. And not only do they take just about a half hour to make, they’ll also last in your fridge for up to a week.
Recipe: Buttermilk Blackberry Scones
Fluffy Southern Biscuits
What would a comfort food feast be without a pile of fluffy, flaky biscuits on the side?
To make these Southern-style biscuits extra soft and tender, this recipe calls for cornstarch. Of course, you can also add your own secret ingredient to the dough: sour milk, which will combine with the other dairy components, butter and heavy cream, in place of the buttermilk. Pro tip: Use frozen butter in the mix to achieve ultimate flakiness when baking.
Recipe: Fluffy Southern Biscuits
Alexandra Shytsman/Tasting Table
There’s nothing like a plateful of golden pancakes drenched in maple syrup to start your day. While it may be convenient to reach for a store-bought mix, it can actually be just as easy to make your own homemade stack from scratch.
The prep time for this classic recipe is just 10 minutes. You can use any kind of milk in this batter, but to add a tangy twist to the taste, sour milk is a great option. Since the extra acid also acts as a leavening agent, using sour milk here will result in even fluffier pancakes.
Recipe: Easy Pancakes
Pecan-Crusted Chicken Breast
Jennine Rye/Tasting Table
If you’re looking to get creative with your plain chicken breast, shake things up and add a ton of crispy flavor with this pecan-crusted version. This equally crunchy alternative to fried chicken is actually baked and comes with the extra nutritional value of nuts.
To ensure all those delicious chopped pecans stick to your meat, you first need to saturate the chicken in a milky marinade rife with spices. The recipe uses buttermilk, but you can swap in your sour milk for the marinade instead.
Recipe: Pecan-Crusted Chicken Breast
Zingy Lemon Buttermilk Pound Cake
The ideal dessert for a summer afternoon, this bright lemon pound cake delivers a refreshing zing of citrus with every bite.
Buttermilk is typically used as the star of this cake batter, combined with lemon juice and zest, but sour milk will achieve the same tangy and acidic flavor you’re going for, perfectly complementing the citrus. After baking, the sponge is infused with a tart lemony syrup, resulting in optimal moistness, then topped with a generous drizzle of sugary icing.
Recipe: Zingy Lemon Buttermilk Pound Cake
Homemade Ricotta Cheese
When your milk is slightly past its prime, perhaps one of the coolest ways you can give it a second life is by using it to make homemade ricotta. It’s definitely one of the easiest cheeses to DIY, and it just so happens to call for sour milk!
Usually, this recipe will have you sour regular milk yourself by adding lemon juice to help it curdle, but you can start off a step ahead by using already-sour milk as well. You should still add the lemon juice, as the extra acid will hurry the process along.
Recipe: Homemade Ricotta Cheese
Chocolate Buttermilk Pie
Chocolate lovers, this one’s for you. Marrying the sweet decadence of chocolate with the rustic nostalgia of homemade pie crust, this fudgy dessert is guaranteed to be a crowd-pleaser.
To make the filling with sour milk, simply swap it in place of the buttermilk and combine with the other ingredients including eggs, cocoa powder, melted butter and vanilla extract. Pour it into your crust and bake. When you take it out of the oven, you’ll have a rich and creamy pie that can easily be compared to your favorite brownie mix.
Recipe: Chocolate Buttermilk Pie
Diner-Style Chicken Fried Steak
Michelle McGlinn/Tasting Table
You don’t need to embark on a road trip across the southern United States in order to treat yourself to some authentic chicken fried steak. Enjoy the diner-style breakfast staple in the comfort of your own kitchen with this brilliant recipe, which sees a perfectly crisp fried steak topped with homemade gravy.
To achieve the crust, you’ll bread the meat using both wet and dry coatings, including a mix of egg and milk. Although this version asks for regular milk, sour milk makes a great alternative for frying. If you want to add some tang to your gravy, you can also swap it in there.
Recipe: Diner-Style Chicken Fried Steak
Susan Olayinka/Tasting Table
A classic blueberry scone always makes for a satisfying snack, whether you snag one for breakfast or serve one up with a scoop of ice cream for dessert.
This particular recipe employs heavy cream in its dough, resulting in an extra dense version of the baked favorite. However, using sour milk instead of heavy cream can lighten up your bite, and give you a fluffier, more tender scone thanks to the addition of leavening lactic acid. The tartness of the sour milk also acts as a lovely complement to the sweet berries.
Recipe: Blueberry Scone
Southern Caramel Cake
From birthdays to anniversaries to holidays — whatever your reason for celebrating, you should definitely do so with this Southern caramel cake. It’s moist, fluffy, and includes three layers of a beautiful yellow cake covered in rich caramel-flavored frosting. Plus, it serves 12, so it’s great to serve at parties.
Typically, this cake mixture includes both buttermilk and sour cream, so there is a desired tanginess here. Luckily, sour milk will deliver the same taste.
Recipe: Southern Caramel Cake
Buttermilk Belgian Waffles
Kristen Carli/Tasting Table
No one wants to wait forever to get breakfast on their plate, so you’ll be pleased to learn that this Belgian waffle recipe takes just 20 minutes total. (And it gives you the perfect excuse to use that waffle iron you’ve been neglecting.)
The buttermilk in the batter gives the waffles a sharp edge of tartness, which cuts through the super-sweetness of toppings like maple syrup or fruit jam. To attain the same result, you can substitute sour milk. Then just cook it up in your waffle maker and enjoy!
Recipe: Buttermilk Belgian Waffles
Deep Fried Oreos
For a playful treat that recalls days spent at country fairs and amusement parks, why not whip up your own batch of deep-fried Oreos? A little bit sweet, a little bit savory, they’re best enjoyed warm straight out of the fryer, covered in a generous dusting of powdered sugar.
While this recipe incorporates whole milk into the batter, you can easily replace it with buttermilk, or in this case, sour milk. The result? A more tender crust that has some extra tang to temper the sweetness of the cookie and sugar topping.
Recipe: Deep Fried Oreos
Homemade Crème Fraîche
Taylor Murray/Tasting Table
With just a few ingredients and a little bit of patience, you can convert your sour milk into a thick and delicious serving of crème fraîche at home. To DIY it, you’ll need to combine a cultured dairy product with one that features a high-fat content, such as heavy whipping cream.
This recipe specifically uses the cultures in buttermilk to help kick off the sought-after fermentation process, but since your sour milk has already begun this process naturally, it means that its lactic acid-producing cultures are alive and well. So sour milk is a suitable swap here, especially when combined with a dash of citric acid.
Recipe: Homemade Crème Fraîche
Fluffy Banana Pancakes
Jaime Shelbert/Tasting Table
Packed with tasty bananas and featuring a dash of coconut oil, these fluffy pancakes practically whisk you away to a tropical vacation with every bite.
Rather than using a pre-made mix, you can easily make these pancakes from scratch. The batter is usually made with buttermilk, but you can certainly use your sour milk here to achieve the same tart taste, which serves to balance the sweetness of the ripe bananas.
Recipe: Fluffy Banana Pancakes
Spicy Buttermilk Fried Chicken
Whether you’re looking for a crowd-pleasing snack for game day or simply want to spice up your family dinner, this fried chicken recipe is the ultimate go-to.
The crunchy outer layer provides quite a kick thanks to the addition of ground pepper and cayenne in the flour coating. But before you bread the chicken in the spice mix, you’ll need to soak it in some milky marinade to lock in moisture and flavor. For that step, your sour milk will work great in place of the buttermilk, as both will provide the ideal acidic tang after frying.
Recipe: Spicy Buttermilk Fried Chicken
If you have lined up your ingredients for a baking recipe and discovered that you’re out of sour cream, you don’t have to immediately run to the store. Instead, use a substitute for sour cream in baking. Read on to find out more.
It happens to the best of us: preparing for a recipe only to find out that you are running quite low on a crucial ingredient like sour cream or don’t have it.
Sour cream is used in baking goods due to its fat and moisture contents that add richness to your dishes. When looking for an alternative to sour cream, it’s essential to find an ingredient with similar qualities.
This article describes the 13 best substitutes for sour cream in baking recipes, along with their fat contents and substitution suggestions.
Let’s start by understanding what sour cream is exactly.
What is Sour Cream?
Sour cream is the result of lactic acid-producing bacteria added to pure dairy cream.The bacteria cause the cream to thicken and add different flavors, including a sour taste.
Crème fraîche is a dairy product created in the same way as sour cream, but it’s thicker and has more fat content: 19% fat compared to sour cream’s 20% fat.
Thanks to the tangy flavor of sour cream, it’s a popular ingredient for baked goods like cakes.
In the next section, discover the benefits of sour cream in baking.
What Does Sour Cream Do in Baking?
Sour cream has several benefits when used in baking: adds moisture, makes baked goods richer, helps cakes turn brown, and activates baking soda.
Let’s take a closer look at each advantage of using sour cream in baking:
- Firstly, sour cream adds moisture, which is why is such a vital ingredient in baking recipes. Although milk and buttermilk can do the same, sour cream moistens batter without thinning it, resulting in tender cakes that crumble finely.
- Secondly, sour cream enriches baked goods since it has more fat content than other dairy products. For instance, 100g (4oz) of whole buttermilk has 3g of fat, and 100g (4oz) of whole milk has 8g of fat. Sour cream surpasses them since 100g (4oz) of sour cream has 20g of fat.
- Thirdly, sour cream has low acidity. So it slows down the browning process, ensuring that cakes bake uniformly (including the insides). If you don’t use sour cream, there’s a risk that the outside of your cake will burn despite the quality and temperature of your oven.
- Fourthly, since sour cream has acid, it activates baking soda just like baking powder to help cakes expand as they bake, so you don’t need baking powder anymore. And some people wish to avoid the excessive use of baking powder due to health concerns.
In the next section, check out the top substitutes for sour cream in baking.
If you’re looking for a substitute for sour cream in baking, here are the best alternatives: whole buttermilk, whole milk, evaporated milk, milk powder, heavy whipping cream, plain kefir, Greek yogurt, plain yogurt, cream cheese, crème fraîche, ricotta cheese, Mexican crema, mayonnaise, coconut cream, and cashew cream.
Let’s start with buttermilk.
Whole buttermilk is a decent sour cream substitute in baking (and vice versa) because it has a tangy flavor that mimics sour cream.
You can use whole buttermilk in recipes that require moisture, like quick bread and cakes.
Whole buttermilk is thinner than sour cream. On top of that, it has a significantly lower fat content than sour cream: 3% (whole buttermilk) vs 20% fat (sour cream). So it’s best to mix whole buttermilk with butter (81% fat) to obtain the same consistency and not ruin your recipes.
Use 3/4 cup of buttermilk with 1/4 cup of butter to replace 1 cup of sour cream.
In the next section, check out regular milk.
Whole Milk, Evaporated Milk, or Milk Powder
Whole milk, evaporated milk and milk powder are all quick and easy substitutes for sour milk in baking since they can save your recipe in a pinch. You can also use sour cream to replace milk in baking.
You can use whole milk or evaporated milk for cakes, cookies, and quick bread. Aside from baking, these ingredients can be added to soups or sauces, in which case you should let them sit for 15 minutes first.
Milk powder is better for those who like to plan ahead and fill their pantry with long-term ingredients since it has a longer shelf life than whole milk or evaporated milk. It is also possible to use sour cream as an alternative to evaporated milk.
It’s better to use whole milk than low-fat milk, although you won’t get the same tangy flavor as sour cream. For this reason, whole milk is an excellent sour cream alternative if you wish to avoid the sharp taste of sour cream.
Compared to sour cream which is 20% fat, whole milk and evaporated milk are 8% fat, while milk powder is 27% fat.
Whole milk, evaporated milk, or milk powder alone won’t enhance the flavor of your baked goods since they aren’t acidic. But you can fix this issue by adding a bit of lemon juice or vinegar.
Use 1 cup of whole milk, evaporated milk or milk powder and 1 tablespoon of lemon juice or vinegar to replace 1 cup of sour cream.
In the next section, check out heavy whipping cream.
Heavy Whipping Cream
Heavy whipping cream is an excellent substitute for sour milk in baking since it’s thicker than milk. It has a higher fat content of 36%, so it’s significantly closer to sour cream (20%).
Heavy whipping cream has the same tangy flavor as sour cream, so you don’t have to combine it with any acidic ingredients. As such, you can use this ingredient in any baking recipe that calls for sour cream.
When replacing sour cream with heavy whipping cream, apply the 1:1 ratio.
In the next section, check out plain kefir.
Plain, unsweetened kefir is a great substitute for sour cream in baking. It has a similar tanginess and high moisture content. But kefir is thinner than sour cream, so you have to use it in smaller quantities.
Kefir made with whole milk has 8% fat, so you can’t expect the same texture from cakes like sour cream. Neverthless, it’s an excellent ingredient for pancakes, biscuits, cookies, or breads.
It is an excellent substitute for when you don’t have sour cream but want to bake.
When using plain, unsweetened kefir to substitute sour cream, apply the 1:1 ratio.
In the next section, check out Greek yogurt.
Plain Greek yogurt is the most versatile substitute for sour cream in baking. It moistens cakes and hassimilar tanginess and consistency as sour cream.
You can either use low-fat, regular, or fat-free Greek yogurt. Regular Greek yogurt works best out of the three because it has a higher fat content (9%). It works well in baked goods or as a topping or dip
When replacing sour cream with plain Greek yogurt, use the 1:1 ratio.
In the next section, check out plain yogurt.
Plain yogurt is a great sour cream replacement.
Compared to Greek yogurt, plain yogurt is thinner and harder to find since most yogurt options on the market are sweetened and flavored.
Plain yogurt has 5% fat, which is significantly lower than sour cream (20% fat).
You can use plain yogurt in baking goods that call for sour cream, although it can also be used as a topping or for a dip.
To use plain yogurt in place of sour cream, apply the 1:1 ratio in recipes like bread, cakes, cookies, and dressings.
In the next section, check out cream cheese.
Cream cheese is a suitable sour cream substitute in baking. But it’s thicker than sour cream.
Low-fat cream cheese is 15% fat while regular cream cheese is 34% fat, so you can choose any of them to replace sour cream in cooking, which is 20% fat.
To make cream cheese thinner to add it to baking recipes, you can mix it with a bit of water, milk, or buttermilk.
So to replace 1 cup of sour cream, add 3/4 cup of cream cheese with a tablespoon of water, milk, or buttermilk.
In the next section, check out crème fraîche.
Crème fraîche is a popular French sour cream, slightly less sour than regular sour cream. This ingredient has a similar consistency and tangy flavor to sour cream, but it’s creamier and richer.
Light crème fraîche has a nearly identical fat content to sour cream: 19% (sour cream is 20% fat).
When replacing sour cream with crème fraîche, stick to the 1:1 ratio.
In the next section, check out ricotta cheese.
Ricotta cheese is a fine substitute for sour cream in baking, especially whole-milk ricotta cheese since it’s 13% fat (compared to sour cream’s 20% fat).
There are some notable differences between ricotta cheese and sour cream. Firstly, ricotta has a grainy texture compared to the creaminess of sour’s cream. Secondly, ricotta is sweet while sour cream is tangy. Thirdly, ricotta is not as smooth as sour cream. Finally, you won’t obtain the same moisture from cakes as if you were using sour cream.
To replace sour cream with ricotta cheese in baking, mix 3/4 cup ricotta with 1/4 plain yogurt and use this in place of 1 cup of yogurt.
It is also possible to substitute ricotta cheese with sour cream.
In the next section, check out Mexican crema.
Mexican crema is a great substitute for sour cream in baking since it adds moisture and makes cakes rich. But it’s slightly thinner and less sour than sour cream. Furthermore, Mexican crema has a high fat content of 30%, surpassing sour cream by half (20% fat).
However, crema is just as good a substitute as any when used in recipes that call for sour cream.
When replacing sour cream with Mexican crema, stick to the 1:1 ratio.
In the next section, check out mayonnaise.
Mayonnaise is a wonderful substitute for sour cream in baking (and vice versa) since it adds moisture to cakes and muffins. You can also use it as a topping after making it thinner with a tablespoon of apple cider vinegar.
Regular mayonnaise is too fat (75%), but light mayonnaise is excellent (22%) since it comes close to the fat content of sour cream (20%).
When using mayonnaise as a sour cream substitute, stick to the 1:1 ratio.
In the next section, check out coconut cream.
Coconut cream is a dairy-free sour cream substitute. It goes well with recipes that require the consistency and fat content of sour cream provides. While sour cream is 20% fat, coconut cream is 35% fat.
The only problem is that coconut cream has a distinct coconut flavor that will be felt in the resulting baking goods. So you should only use when you don’t mind the coconut taste.
Before using coconut cream in your baked goods, blend it to a smooth consistency and add lemon juice or vinegar to give it a similar tanginess as sour cream.
Mix 1 cup of coconut cream with 1 tablespoon of lemon juice or vinegar and use this mixture to replace 1 cup of sour cream.
In the next section, check out cashew cream.
Cashew cream has a milder flavor than coconut, and you can use it as a vegan sour cream substitute in baking, for toppings or dips. It has a nearly identical fat content to sour cream: while cashew cream is 21% fat, sour cream is 20% fat.
Cashew cream doesn’t bring out the same tanginess as sour cream in baked goods, so you will have to combine it with lemon juice or vinegar.
Mix 1 cup of cashew cream with 1 tablespoon of lemon juice or vinegar and use this mixture to replace 1 cup of sour cream.
In the next section, find out additional information about sour cream substitutions.
Substitute for Sour Cream in Baking (FAQ)
This section gives you straightforward answers to common questions about sour cream.
Can you freeze sour cream?
Yes, you can freeze sour cream. Thoroughly mix the sour cream, put it in a resealable freezer bag that’s slightly larger than your amount of sour cream, remove any excess air from the bag, label the current date, and keep it in the freezer up to 4 months.
How to make sour cream?
To make your own sour cream at home, you will need:
- 1 cup (240 ml) of heavy cream
- 1/4 cup (60 ml) of buttermilk
- 1/2 teaspoon (2.5 ml) of lemon juice or vinegar
- Pour the heavy cream into a clean bowl.
- Add the buttermilk and lemon juice or vinegar.
- Stir until the mixture thickens and forms a soft peak.
- Cover the bowl with a clean towel or plastic wrap and let it sit at room temperature for 12-24 hours, until the mixture turns sour and thickens further.
- Once the sour cream is ready, transfer it to a clean container and store it in the fridge for up to 2 weeks.
Is sour cream keto?
Yes, sour cream is keto. Since it’s made from cream, which is high in fat, it fits well into a ketogenic diet. Plus, the lactic acid bacteria in sour cream also help to promote gut health.
How much acid does sour cream have?
The next and final section summarizes the entire article on sour cream alternatives.
Sour cream is a popular ingredient, especially in baking. However, some people don’t like the taste or have other dietary preferences.
Fortunately, sour cream is not short of dairy and non-dairy substitutes you can use in your baked dishes.
However, some sour cream substitutes work better when used for toppings and dressing than baked goods. It all depends on what you are making.
Sour milk is often used as a substitute for buttermilk. Both are slightly acidic and are used to balance the acidity in your finished dish.
Take a Look ↓↓↓
We’ve all looked at milk jugs with hope and suspicion, wondering if it was safe to drink their contents. However, deep down, we know the only way to tell is to unscrew the cap and take a whiff. If you’re lucky, you only smell a mildly ripe milk scent; from there, it’s a judgment call that might require the enlistment of another nose.
However, when you smell spoiled milk, there’s no mistaking it for any other condition as your recoil and scrunch your nose from the offending substance. Now, you might feel some solid chunks knocking around if it’s soured.
You cannot just use milk that has spoiled and turned sour, as this is the first stage of decomposition and the milk is likely unsafe to eat and use. Instead, you should make your own. Milk becomes sour through the process of acidification. This is either due to bacterial fermentation, or as a result of the addition of acid.
Sour milk is very useful for baking. This is because the acid content of the milk reacts with the baking soda in the ingredients.
This causes a lot of air to be produced, making your cake light and fluffy in texture.
How do you make sour milk?
To make a cup of sour milk for your recipe, you should pour 1 tablespoon of apple cider vinegar or lemon juice into a measuring jug. Pour in enough milk (or non-dairy milk) to make it up to the 1 cup line.
Stir this well and leave the mixture to settle for 5 minutes. This should result in the milk splitting a little and becoming acidic.
Our very best sour milk recipes
Breakfast, Dessert, Main Course, Side Dish
- In a bowl, mix together the flour, baking soda, sugar, and salt.
- Add the sour milk and mix to combine with a wooden spoon. This should make a sticky dough that is not overly wet.
- Transfer the dough to a lightly floured work surface and shape into a circular loaf using your hands.
- Place in an oven that has been preheated to 350 degrees Fahrenheit. It will need to bake for around 40 minutes. We suggest allowing the loaf to cool for an hour when removed from the oven, before serving.
- If you choose to make the bread using whole-meal wheat flour it will make a slightly soured brown loaf. Traditionally soda bread is made with white flour.
Let us know how it was!
- 3/4 cup Sour milk
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 2 tbsp Melted butter
- 2 tbsp Sugar
- 1 cup All-purpose flour
- 1 Egg
- Mix all of the dry ingredients together in a large bowl.
- In a separate bowl, beat the egg, butter, and sour milk.
- Combine the dry and wet ingredients, and whisk well to combine. Ensure there are no lumps in your batter.
- Heat a pan over a medium heat. Grease the base of the pan well and spoon in small quantities of your pancake batter.
- Cook the pancakes until they are lightly browned on one side. Flip them and cook on the other side. We recommend serving them with maple syrup and summer berries.
Tried this recipe?Let us know how it was!
- 1 Cup Sour milk
- 2 tsp Baking powder
- 1/2 tsp Baking Soda
- 2 Cups All-purpose flour
- 2 tsp Sugar
- 2 tbsp Oil
- 1 Egg
- Mix the dry ingredients together in a bowl.
- Beat the egg in a separate bowl and add in the sour milk. Add the dry ingredients and mix well.
- Pour into muffin trays lined with muffin cases. Bake in an oven preheated to 400 degrees Fahrenheit for 15-20 minutes.
- 1 cup Sour milk
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 1/2 cups Brown sugar
- 2 Eggs
- 3 cups All-purpose flour
- 1/2 cup Butter
- 1/2 tsp Cloves
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Salt
- 2 tbsp Raisins
- Mix the wet ingredients into a paste with the brown sugar.
- Add all of the other ingredients except the raisins and mix well. Once fully incorporated, mix through the raisins.
- Pour the cake batter into a greased and lined cake tin. Bake in an oven preheated to 375 degrees Fahrenheit for 40-50 minutes.
Cornmeal Buttermilk Biscuits
- 1 3/4 cups All-purpose flour
- 1/3 cup Cornmeal
- 2 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 tsp Salt
- 1 1/2 tbsp Sugar
- 6 tbsp unsalted butter (cold and cut into small chunks)
- 3/4 cup milk
- 2 tbsp lemon juice
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place the milk in a jar and add the lemon juice. Stir well and leave to sit for 5 minutes.
- Place the flour, cornmeal, baking powder, baking soda, sugar, and salt in a food processor and blend.
- Add the butter chunks and pulse 10 times to make it appear like breadcrumbs.
- Transfer the dough to a bowl and add in your soured milk. Mix until a soft dough has been created.
- Knead on a lightly floured worktop to bring the dough together. Cut out circles approximately 1 inch thick and 2 inches in diameter.
- Transfer to the baking sheet and bake for 12-15 minutes or until golden brown.
- 1/2 cup Sour milk
- 2 cups Oatmeal
- 1 tsp Baking soda
- 1 tsp cinnamon
- 2 cups Brown sugar
- 6 tbsp Melted butter (cold and cut into small chunks)
- 2 cups All-purpose flour
- 1 Egg
- 1 tsp Salt
- 1/2 cup Raisins
- Mix together all of the dry ingredients, with the exception of the sugar.
- Add in the sugar, butter, egg, and sour milk. Mix well and place in the refrigerator overnight.
- Roll out on a floured surface and cut into cookie shapes. Place on a greased tray in an oven preheated to 350 degrees Fahrenheit for 8-10 minutes.
- 1 tsp salt
- 1/2 cup fresh milk or cream
- Thick sour milk
- Gently warm through the sour milk in a pan over a low heat until you see it beginning to curdle. You should see whey forming – this is when the water separates from the curds.
- Remove the pan from the heat and set aside for 5 minutes to cool.
- Drain off as much of the water as you can. Lay the cheesecloth inside the strainer over a large bowl.
- Pour in the curds and leave to sit for a few minutes to allow any excess moisture to drip off.
- Transfer the curds to an airtight container and mix in the salt and cream. Stir thoroughly and then place in the refrigerator for a few hours.
- 5 Sheets Leaf gelatine (or powder equivalent)
- 500 ml Milk
- 75 g Sugar
- 1 tbsp Orange juice
- Stir the orange juice into the milk and leave to settle for 5 minutes. Place the milk in a pan over a medium heat and add the sugar. Stir well until all of the sugar has dissolved and then remove from the heat.
- Add the gelatine to the milk and stir to dissolve. Sieve the liquid and then pour into silicone molds. Leave to set in the fridge overnight.
- 200 g All-purpose flour
- Pinch salt
- 1/2 tsp Baking soda
- 100 ml Milk
- 2 tsp Apple cider vinegar
- Mix the milk with the vinegar and set aside to acidify.
- Mix the rest of the ingredients in a separate bowl before adding your soured milk.
- Shape the dough into 2cm thick circles. Fry in a griddle pan until the base is just beginning to catch. Flip and cook on the other side.
- 1 1/3 cups All-purpose flour
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1/4 cup Melted butter
- 1 cup Sour milk
- 1 tsp Sugar
- 2 eggs
- Sieve the flour into a large bowl with the salt and baking soda.
- Separate the eggs and beat the yolks until they become light in color and fluffy.
- Add the sugar and butter to the egg yolks and mix well.
- Whisk the egg whites until they form stiff peaks.
- Add the milk and dry ingredients to the egg yolk mixture gradually, alternating between the two.
- Fold in the egg whites gently. Bake in small batches in your waffle iron.
This is not so much a recipe as a suggestion.
Next time you are making a dish that requires a marinade, consider adding a couple of tablespoons of soured milk to the recipe. This will add a different dimension to the flavor profile.
Alternatively, you can marinate your meat in just sour milk prior to cooking. Allow the meat to rest in the milk for a few hours. This will tenderize the meat, making it soft and succulent when you come to cooking it.
This method is fantastic when you are making buttermilk chicken.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book “Healthy Eating Through the Garden” will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer’s markets and greenhouses looking for the next great idea.