Best Sour Milk Recipes

OUR FAVORITE SOUR MILK CORNBREAD

Steps:

• Preheat the oven to 450°
• Mix the cornmeal, salt, and baking powder together in a bowl. Stir the milk into the beaten eggs, and pour over the dry ingredients in batches, stirring vigorously to make a smooth glossy batter.
• Cut the butter into pieces and put it in a 10-inch cast-iron skillet or baking pan. Put the skillet in the preheated oven, and heat until the butter is melted and foaming. Remove from the oven, and swirl the butter all around the skillet to coat the bottom and sides thoroughly. Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter. Turn the batter into the heated skillet, and put in the oven to bake for 30-40 minutes, until cornbread is golden brown and crusty on top and pulls away from the sides of the skillet.
• Remove the skillet from the oven, and turn the cornbread out onto a plate. Allow to cool for 5 minutes before cutting into wedges. Serve the cornbread while it is hot.

SOUR MILK CHOCOLATE CAKE

Steps:

• Mix water, 2 cubes butter and 4 T cocoa in a saucepan. Bring to a boil and remove from heat. Set aside.
• Mix flour, sugar, eggs, sour milk, baking soda, and vanilla together.
• Add ingredients from saucepan.
• Mix well.
• Pour into 9x13 pan.
• Bake at 350 degrees for 30 minutes.
• Let cool.
• In a saucepan, mix 1/2 cup butter, 3 Tablespoons milk, and 2 Tablespoons cocoa. Bring to boil. Remove from heat.
• Add powdered sugar to desired thickness.(It will still be a little liquidy but will set more as it cools).

WHITE DROP COOKIES (SOUR MILK CHOCOLATE CHIP COOKIES)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, cream together sugar, eggs and shortening.
• To make sour milk, add 1 teaspoons white vinegar to the measuring cup before adding milk. Allow vinegar and milk to sit for 3 minutes. Then add milk to mixing bowl along with baking soda, vanilla and salt.
• Stir in flour one cup at a time.
• Fold in nuts (optional) and chocolate chips.
• Drop dough by rounded teaspoonfuls onto a lightly greased baking sheet.
• Bake for 10-15 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
• Cool on a wire rack.
• Store in an air-tight container for up to 5 days.

SOUR MILK SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x9 inch baking pan.
• Combine and sift sugar, flour, baking soda, baking powder salt, cinnamon, cloves, ginger and nutmeg.
• Make a well in the center and pour in the milk, oil vanilla and prune puree. Mix until combined, then add nuts and currants (if using).
• Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45-50 minutes.

SOUR MILK PEASANT BREAD

Steps:

• 1. In a bowl big enough to make your bread in, get the starter going by sprinkling the yeast over the sour milk & honey {or whatever sweet you use to feed the yeast beasties}. Set aside in a warm place, covered with a bit of plastic wrap & a towel until ready to finish the bread. This process doubles as proofing your yeast, but keeping yeast in your freezer makes it last almost indefinitely {Well, I had yeast in freezer for almost 10 years anyhow!}.
• 2. Preheat the oven to 350-375°F {Glass, preheat to 350°F}. Grease 2 baking vessels well-again, I use lard as nothing works as well for bread as lard does.
• 3. Add the remaining ingredients to your starter and work until you are happy with it. -Can leave it relatively wet & unkneaded {this is for those days where everything hurts & you wanna just cry; results in a more crumbly quick bread}. -Can do a full out workout kneading until nice, smooth & few crevasses in the bread {this holds up well for hearty sandwiches}. This is a great option for teaching new bread bakers how to knead bread; there is an art to it & poking it is - not - kneading it!!
• 4. Divide your dough in 2 & place in greased vessels, turning once to coat dough so it will not dry out or stick. Cover dough ball with plastic wrap-not the vessel itself. Drape a towel over it all {plastic wrap keeps your towel from being incorporated into the dough & getting nasty}. Place in a warm area. Let rest & raise until doubled in size.
• 5. Bake 25 minutes or until golden brown; longer if you want crust to be darker or crunchier.
• 6. Remove from oven to cool. If you wish, you can brush a bit of melted lard on the top of the crust to soften it a bit. If you want hard crusty true peasant bread, leave the lard off the the crust.
• 7. NOTES: -Glass needs to be cooked at a lower temperature because it conducts the heat so well. -I use lard for baking bread as there is no comparison in the end result. Lard is slowly creeping into everyday life for me, while shortening & margarine are becoming curse words in my household; & lard is probably better for you than butter too. Lard is being used in almost everything I make or bake these days. -If you are doing little to no kneading & therefore have a very wet dough, use meat serving forks {they are bigger than a normal eating or a carving fork & work very well for this} to divide dough & move to baking vessel. -I bake the majority of my breads these days in bowls. The bowls I use are 2 ½ quart Anchor Hocking bowls as they are a bit more straight sided and work better for sandwich making. Depending on the thickness you cut it, 1 slice, cut into 2 top to bottom, works for a hearty & filling sandwich. Pyrex bowls work too, but I got the Anchor Hocking bowls at the thrift store dirt cheap!! -If you want a more rustic round of bread, or if you have a well kneaded, smooth ball of dough, just bake on a flat pan lined with parchment paper with a bit of cornmeal thrown on it to keep from sticking.. -If you want a traditional sandwich loaf, by all means, bake in a normal bread pan.

SOUR CREAM-MILK CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350 degrees. Line baking sheets with parchment paper or spray lightly with cooking spray. Mix sugar, sour cream, margarine/butter, shortening, vanilla and egg in large bowl.
• 2. Stir in flour baking soda and salt. Stir in chocolate morsels. Drop by rounded tablespoonfuls about 2 inches apart. Bake 12-14 minutes or until just beginning to brown. Cool slightly on baking sheet before removing to wire racks.

FUDGY SOUR MILK CHOCOLATE CAKE

Steps:

• Combine milk and vinegar, set aside to sour.
• Sift flour, salt, baking soda, and cocoa in bowl, set aside.
• With electric mixer beat shortening and sugars until fluffy; beat in eggs and vanilla.
• Add flour mixture alternately with sour milk.
• Bake into two 9-inch round for 25 to 30 minutes at 350' F degrees.
• Cool completely.
• Frost with favorite frosting.

LUCIA'S DEVIL'S FOOD CAKE WITH MILK-CHOCOLATE SOUR CREAM FROSTING

Steps:

• To make the cake: Preheat oven to 350 degrees. Mix together the cocoa powder and water and set aside to cool. Sift together the flour, baking soda, baking powder and salt, and set aside. In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs and vanilla and continue beating until smooth. Add the dry ingredients alternately with the cocoa mixture and buttermilk, and beat until smooth. Pour the batter into two 8-inch greased and floured pans and bake for about 25 to 30 minutes or until the cakes spring back when gently touched with a finger. Take the cakes from the oven and cool on a wire rack about 10 minutes before removing the pan. To make the icing: Melt the chocolate on the stove or in the microwave (following instructions given in the accompanying story). Set aside to cool. In a medium bowl, beat the chocolate with the 1/2 stick butter, 1 tablespoon brown sugar, 1 teaspoon vanilla and sour cream until fluffy. Spread some of the icing over one layer for a filling. Place the other layer over the filling and spread the rest of the icing over the top of the cake and sides.

SOUR MILK PANCAKES

Steps:

• 1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• 2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• 3. Whisk egg white in small bowl. Just till foamy almost soft peak.
• 4. Add egg yolk and oil to "soured" milk, pour into the flour mixture and whisk until lumps are gone. Fold in egg white.
• 5. Place cookie sheet in preheated oven of 250 ° F to keep cakes warm till all are finished.
• 6. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

SOUR MILK PANCAKES

Steps:

• Beat all ingredient together until well mixed.
• Enjoy.

GREAT GRANDMA SABIN'S SOUR MILK COOKIES

Steps:

• 1. Beat eggs well. Add sugar and beat. Add shortening and be continue beating. Sift dry ingredients (use 4 cups flour) together and alternating with the sour milk add to egg mixture , continue beating...slowly add additional flour until dough forms a sticky ball.
• 2. Turn dough out unto a floured surface. Slowly kneed in additional flour until the dough is not sticky on the outside but still a soft dough. divide in half and roll the dough out to about 1/4 inch thickness. My Grandma had this large circle cookie cutter she used to make these over sized cookies. And they do work better if you make them large. I just use a glass dipped in flour to make my cookies. You can use shaped cutters but use large ones. Once you have your cookies on the tray, sprinkle with plain white sugar. You can be festive and colored sugar but I like the more traditional white sugar.
• 3. Bake about 10 minutes at 375* degrees. Bake until cookies puff up a bit and dough looks dry. Do not over cook them or they will be hard.

SOUR MILK MOLASSES DROP COOKIES

Steps:

• Beat together the sugar and shortening until the sugar crystals have begun to break down, about 2 minutes. Beat in the egg and molasses until just combined.
• In a smaller bowl mix together the flour, baking soda, cinnamon and cloves.
• Mix the dry mix and sour milk into the wet bowl in alternating thirds. Fold in raisins, if using.
• Chill the dough for two hours or more.
• Drop by rounded tablespoons onto an ungreased baking sheet. Bake at 400 degrees for 11 minutes.
• Remove from oven an place on a cooling rack. Allow the cookies to cool and dust with powdered sugar.
• Note: For best results allow your baking sheet to fully cool before using between batches.

SOUR CREAM (FROM POWDERED MILK)

Steps:

• Combine milk and water (stirring till smooth).
• Add vinegar and beat till thick.
• You may need to add a drop or two more vinegar till milk curdles.
• Use to take the place of store bought sour cream.

SOUR MILK CORN BREAD

Steps:

• In a mixing bowl blend the milk with the baking soda. In a separate bowl beat the eggs. Add the salt and sugar. Blend in the milk mixture, flour, and cornmeal. Stir in the melted shortening. Mix lightly but thoroughly.
• Pour the batter into a hot, greased shallow baking pan. Bake at 375° for about 25 to 35 minutes or until golden.

SOUR MILK PANCAKES

Steps:

• 1. In a large mixing bowl add the sour milk and soda. Let sit for about 5 minutes.
• 2. Mix all the remaining ingredients with the sour milk and soda mixture. Beat with a mixer until smooth.
• 3. Pour batter into a greased (I use Pam) hot skillet. Flip over when browned.

BUTTERMILK CAKE WITH SOUR MILK JAM AND GIN-POACHED CHERRIES

Steps:

• For buttermilk cake:
• Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
• Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
• Using an electric mixer, beat sugar and 1 1/4 cups butter in another medium bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and scraping down sides of bowl.
• Reduce mixer speed to low and, with motor running, add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan.
• Bake until cake is golden and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pan to a wire rack and let cake cool before turning out.
• DO AHEAD: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
• For sour milk jam:
• Bring milk and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer gently, whisking occasionally, until mixture measures a scant 1/4 cup, 20-25 minutes. Transfer to a small bowl; let cool (it will thicken as it sits). Whisk in crème fraîche, cover, and chill.
• DO AHEAD: Jam can be made 2 days ahead. Keep chilled.
• For gin-poached cherries and assembly:
• Bring cherries, gin, sugar, juniper berries, and 1 cup water to a boil in a medium saucepan; reduce heat and simmer until liquid is syrupy, 6-8 minutes. Let cool.
• Spoon a few dollops of jam onto plates. Tear cake into pieces and arrange around jam. Top with cherries and fennel fronds.
• DO AHEAD: Cherries can be poached 3 days ahead. Cover and chill.

HOMEMADE SOUR MILK (BUTTERMILK)

Steps:

• 1. Combine ingrediens in a small bowl, bigger if doubling. Let sit at room temp, for 5 minute.. And you done..Enjoy

SOUR MILK GRIDDLECAKES

Steps:

• Sift dry ingredients together.
• Beat eggs, add sour milk or buttermilk and melted butter; add to dry ingredients gradually, beating to obtain a smooth batter.
• Drop from a spoon onto a hot, greased griddle and brown on both sides.

SOUR MILK SPICE CAKES

Steps:

• 2 tablespoons lemon juice to 1 cup milk will sour it.
• Soak raisins in hot water.
• Drain raisins.
• Flour raisins with 1/2 cup flour.
• Cream butter and sugar together.
• Add eggs.
• Sift dry ingredients together except soda.
• Dissolve baking soda in sour milk and add to dry ingredients.
• Beat wet and dry ingredients together until well mixed.
• Add floured raisins and mix .
• Fill mixture into paper cups in muffin pan.
• Bake 425°F for 12 minutes or until inserted toothpick comes out clean.
• Let cool.

SOUR MILK SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch baking pan.
• Combine and sift sugar, flour, soda, salt, cinnamon and cloves. Make a well in the center and pour in the milk and oil. Mix until combined, then add nuts.
• Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes.