No. Sour cream is NOT the same thing as soured milk. Soured milk is essentially spoiled. This could make you extremely sick. If you are out of sour cream, and need some, you CAN take milk (either skim or whole) or buttermilk and add fresh lemon juice to it, or by using light cream and buttermilk. These recipes call for the mixture to sit at room temperature for certain amounts of time. The result is a sour cream that has a fresher taste than the ones in the stores. However, it is the same consistency.
Yes, you can use buttermilk with baking powder.
sourcream is better althought they are both not grey for you
Buttermilk is often used as a marinade or as a tenderizing agent for chicken. Personally, I like to fry chicken using buttermilk instead of egg. I love the taste, its much crunchier, I find it so superior to an egg batter in every way.
Sourcream is about same density as water. So 1 cup is about 230 gm.
Buttermilk has a different acidity than whole milk. If used in a cake mix that calls for whole or 2% milk, a teaspoon of baking soda should be added to balance the acid in the buttermilk.
I wouldn't suggest using buttermilk in carrot soup. It would give your soup a soured flavor.
Yes, you can use cultured buttermilk as a substitute for regular buttermilk in recipes. Cultured buttermilk is made from fermented milk and has a similar tangy flavor and texture, making it a suitable replacement. Just ensure that the consistency and acidity levels are appropriate for your recipe, as this can affect the final outcome, especially in baking.
Buttermilk.
Yes, that is correct.
The standard substution for buttermilk is to add one teaspoon lemon juice or vinegar to one cup of regular milk, which will give pretty much the same result as commercial buttermilk.
To make buttermilk from yogurt, simply mix one cup of yogurt with one cup of water until smooth. This will create a buttermilk substitute that can be used in recipes.
Yes or water if you add a little extra fat.