Sour milk

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Several families of bacteria are enthusiastic about milk's nutritional value, and most excreting lactic acid. The baking soda in many recipes requires soured milk to trigger its leavening power, and if you don't have the genuine article on hand, you'll need to produce it artificially.

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I wasn’t very far into my real food journey the first time I heard the term “clabber.” My initial thought was, “What the heck is that?” So I promptly headed to Google to check it out. It’s amazing how something that was so common a hundred years ago is so unheard of today… Clabber is basically […]

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