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Sour milk produced by fermentation differs in flavor from that produced by acidification, because the acids commonly added in commercial manufacture have different flavors from lactic acid, and also because fermentation can introduce new flavors. Buttermilk is a common modern substitute for naturally soured milk.
4. Sweetened Condensed Milk. If you’re baking something sweet, sweetened condensed milk can also take the place of regular milk. Just keep in mind that because it’s already heavily sweetened ...
It can also be purchased and is popular in the neighboring country, Lithuania, where it is called rūgpienis or raugintas pienas ('sour/fermented milk'). Due to its popularity, it can be bought in many stores alongside kefir. Manufactured filmjölk is made from pasteurised, homogenised, and standardised cow's milk.
Clabber is still sometimes referred to as bonny clabber (originally "bainne clábair", from Gaelic bainne—milk, and clábair—sour milk or milk of the churn dash). [8] Clabber passed into Scots and Hiberno-English dialects meaning wet, gooey mud, though it is commonly used now in the noun form to refer to the food or in the verb form "to ...
You can easily substitute sour cream with crème fraîche or whole milk Greek yogurt. Just as with the sour cream, make sure these aren't labeled "light," "skim," or "reduced fat" for an ultra ...
Crème fraîche is tangy like sour cream, but at about 30% milk fat, it has a more buttery flavor and velvety texture. It also melts into a smooth, rich sauce that won’t curdle like sour cream ...
Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk. Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
Several variants of fermented milk products are found in Western Finland and Sweden, such as filmjölk ("viili milk") or långfil ("long viili"), which vary in consistency and fermentation. In Norway, filmjölk is usually named "kulturmelk" ("cultured milk") or "surmelk" ("sour milk"), while in Gotland and Iceland, the name "skyr" is used to ...