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Idea 3
Homemade sour milk for cakes
Before packaged buttermilk existed in supermarkets, home cooks transformed milk with a dash of lemon or vinegar to give cakes structure. The acidity reacts with the chemical leavening (baking soda), releasing carbon dioxide that makes the batter rise soft and moist.
What you need
- 1 can of condensed milk (leftovers or the whole can)
- Filtered water
- 1 tablespoon of lemon or white vinegar
- A spoon for mixing
- A container with a lid
How to make it
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1
Dilute the condensed milk left in the can with warm water to make 240 ml (one cup) — this restores the liquid milk consistency needed for the reaction.
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2
Transfer to a container and add the tablespoon of lemon or vinegar, stirring well — the acid is what will "curdle" the milk and create the acidity that activates the leavening.
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3
Let it rest for 10 minutes at room temperature — you'll see the milk become lightly curdled, with little specks, and that's exactly the right point.
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4
Use it in your cake recipe in place of regular milk, combining it with baking soda in the batter — the acidity + baking soda duo is the engine of the rise.
Finishing touches
Use it preferably the same day, since diluted milk doesn't last long outside the fridge. It pairs beautifully with carrot, cornmeal and orange cakes, which love a moist, airy crumb.
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