Originally Posted by Uberhipster
There's a chocolate cake recipe that calls for sour milk. Is that buttermilk? I can't imagine using bad milk in a cake...
Sour milk and buttermilk are NOT the same thing, exactly. There are lots of chocolate cake recipes that call for buttermilk. Soured milk is a decent substitution. If you don't have soured milk on hand you can make it yourself: Put 1 t. vinegar in a cup, add milk until you reach the 1 cup mark. Stir and let sit. It will become a little "chunky" and start to separate a bit. This is okay.
I don't think that soured milk and buttermilk offer exactly the same properties to your cake, however. It will still taste pretty good, but I find that butermilk actually works as a "tenderizer" of sorts in your cake. I have a really great banana cake recipe. It calls for sour milk. One day, I discovered that I didn't have enough milk in the house to sour for the recipe. But I had a quart or so of buttermilk. Now, I am NOT a big buttermilk fan, and I am even LESS of a banana fan, so I figured that the smell of the buttermilk was similar enough to the soured milk I would have made, so I decided to use it. The resulting cake is even more tender and has a better texture than made the old way, so I changed my recipe!
So I would have to say that more than likely you can interchange the two products (sour milk/buttermilk). Take it for what it's worth, but everyone here wants all of us to be successful. Give it a try and let us know how it comes out.