Dairy | Lacto Ovo Vegetarian Gluten Free

Soured Milk

N/A Allergens: Milk
Soured Milk

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Eastern European|Nordic
  • Seasonality Year-Round
  • Source Cow's Milk

The Forktionary Angle

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Definition

Milk that has been intentionally or unintentionally fermented by lactic acid bacteria, resulting in a tangy flavor and thicker consistency.

Sensory Profile

TasteTangy, Tart, Slightly creamy
TextureSlightly thicker than milk, Smooth, Viscous
AromaButtery, Yeasty, Lactic
AcidityHigh

Technical Metrics

Nutrition Facts

Per 240 ml (1 cup)
Calories45 kcal
Total Fat1.5 g
Saturated Fat0.9 g
Trans Fat0 g
Cholesterol8 mg
Protein3.3 g
Total Carbohydrate4.8 g
Dietary Fiber0 g
Total Sugars4.8 g
Calcium115 mg
Iron0 mg
Potassium150 mg

Chef’s Secret

Soured milk is excellent for tenderizing meats, especially chicken, due to its mild acidity. Marinate for a few hours.

Substitutions

Best Match

Buttermilk

1:1

Nearly identical in acidity and texture, great for baking.

Milk + Lemon Juice/Vinegar

1 cup milk + 1 tbsp acid

For quick substitute in recipes, mimics curdling.

Plain Yogurt (thinned)

1:1

Tangy, thicker, can be thinned with water or milk.

Kefir

1:1

Fermented dairy, slightly more tart and fizzy, good for drinks.

Buying Guide

Look for full-fat, grass-fed options for richer flavor, or low-fat for lighter recipes.

Flavor Pairings

Pancakes Waffles Biscuits Marinades Salad Dressings