SOME USES OF SOUR MILK.

Manawatu Times, Volume XLIX, Issue 3248, 19 January 1926, Page 4

SOME USES OF SOUR MILK.

Sour milk acts us an excellent lightening agent In making scones, cakes and bread. Combined with an alkali, such as carbonate of soda, it effervesces and gives off carbonic acid gas, which pushes up the dough of cake mixture, making it lighter, and so serving the purpose of a natural baking powder. The usual proportion is one teaspoonful of carbonate of soda to a small cupful of sour milk. The soda used alone would give the cake or bread mixture a soapy, bitter taste, and the result would not be so light and porous. The soda should be thoroughly dissolved in the sour milk. Any lumps left mean bitterness. The cakes or bread must be put into the oven' as quickly as possible after mixing, else the effervescence goes before the baking begins. Home made cheese Is another method of using up sour milk. In this case leave the sour milk in a jug for three or four days until it is so solid it can be cut with a uspoon. Then put it into a bag of fairly fine, muslin, which has been wrung out in hot water. Hang up the bag and place a basin underneath to ca,tch the whey. Leave it hanging until it ceases to drjp, which will be in about two days. Then take down, turn the bag inside out, and any cream adhering, salt to taste with fine celery salt, and form into the required shape The curds of sour milk, mixed with an equal quantity of grated cheese and flavoured to taste, make a delicious sandwich filling.