Sour Milk In Red Velvet Cake?

Decorating By SweetInspirations Updated 30 Jan 2007 , 9:05pm by bethola

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SweetInspirations Posted 30 Jan 2007 , 8:30pm
post #1 of 6

I am thinking about using "sour milk" (1 cup milk and 1 tbsp vinegar) in place of buttermilk in my red velvet cake. My question is, my recipe calls for vinegar too, in the recipe. So do I add the vinegar in the milk plus the vinegar that the recipe calls for? Or just use the vinegar in the milk only? I hope I dont sound to confusing... icon_razz.gif

5 replies
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dodibug Posted 30 Jan 2007 , 8:38pm
post #2 of 6

I'm not much of a scratch baker but I think the vinegar in the recipe is used for the chemical reaction with the dry ingredients so you should be ok to use it both ways. But for me I would use buttermilk. icon_smile.gif

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SweetInspirations Posted 30 Jan 2007 , 8:41pm
post #3 of 6

Thank you Miss dodibug!
I guess you are right...
I should stick with the buttermilk icon_wink.gif

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bethola Posted 30 Jan 2007 , 8:48pm
post #4 of 6

I actually use the vinegar in the milk and then the "other" vinegar as well and have had no problems.

Beth in KY

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SweetInspirations Posted 30 Jan 2007 , 8:59pm
post #5 of 6

Thanx Beth!

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bethola Posted 30 Jan 2007 , 9:05pm
post #6 of 6

Welcome!

Beth in KY

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