Some even
keep soured milk on hand (unpasteurized milk that has been left at room temperature overnight for a day or two) to do the trick.
Not exact matches
One way to create soft and light baked goods, but still
keep the added health benefits of good bacteria, is to use dairy - free yogurt or
sour cream in addition to dairy - free
milk.
I also tried to
keep things plant - based by using coconut oil for the fat and unsweetened almond
milk in place of the whole
milk and / or
sour cream typically used in muffins.
Next came some sugar a bunch of eggs, some vanilla and almond extracts, and a mixture of
milk and
sour cream, just to
keep everything moist.
Elana, you're totally right about
keeping away from plastic because it gets into the food / drink... Hans Gruenn M.D. told me that about 25 years ago... so I never buy plastic... but my almond
milk was going
sour so quicklyly... so I thought I'd try them!
Keep the
sour cream and a glass of
milk handy.
I still have to go behind them to
keep milk from
souring on the tile.
Either use kefir cheese as the base and
keep the rest of the recipe the same, or choose
sour cream, with almond
milk instead of raw
milk to create your desired consistency.
Here are some good sites that have a balanced view point...
keep in mind, when raw
milk sours, it is still safe to drink, when pasteurized
milk sours, it will put you in the hospital with food poisoning.
Fortunately, Fincher is a capable enough director to
keep this bottle of
milk from going
sour.