Our Favorite 11 Recipes That Use Sour Milk

Sour milk is often used as a substitute for buttermilk. Both are slightly acidic and are used to balance the acidity in your finished dish.

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You cannot just use milk that has spoiled and turned sour, as this is the first stage of decomposition and the milk is likely unsafe to eat and use. Instead, you should make your own.

Milk becomes sour through the process of acidification. This is either due to bacterial fermentation, or as a result of the addition of acid.

11 incredibly delicious recipes which use sour milk

Sour milk is very useful for baking. This is because the acid content of the milk reacts with the baking soda in the ingredients.

This causes a lot of air to be produced, making your cake light and fluffy in texture. 

How do you make sour milk?

To make a cup of sour milk for your recipe, you should pour 1 tablespoon of apple cider vinegar or lemon juice into a measuring jug. Pour in enough milk (or non-dairy milk) to make it up to the 1 cup line. 

Stir this well and leave the mixture to settle for 5 minutes. This should result in the milk splitting a little and becoming acidic. 

11 incredibly delicious recipes which use sour milk
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4.54 from 50 votes

11 Sour Milk Recipes to try - 1. Soda Bread, ...


  • 4 cups  All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 1 1/2 cups Sour milk


  • In a bowl, mix together the flour, baking soda, sugar, and salt.
  • Add the sour milk and mix to combine with a wooden spoon. This should make a sticky dough that is not overly wet.
  • Transfer the dough to a lightly floured work surface and shape into a circular loaf using your hands.
  • Place this loaf in an oven-safe skillet that has been greased thoroughly with butter. Using a sharp knife, score the top of the loaf about 1 inch deep. The traditional scoring pattern is a cross.
  • Place in an oven that has been preheated to 350 degrees Fahrenheit. It will need to bake for around 40 minutes. We suggest allowing the loaf to cool for an hour when removed from the oven, before serving.
  • If you choose to make the bread using whole-meal wheat flour it will make a slightly soured brown loaf. Traditionally soda bread is made with white flour.
4.65 from 37 votes



  • 3/4 cup Sour milk
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 2 tbsp Melted butter
  • 2 tbsp Sugar
  • 1 cup All-purpose flour
  • 1 Egg


  • Mix all of the dry ingredients together in a large bowl.
  • In a separate bowl, beat the egg, butter, and sour milk.
  • Combine the dry and wet ingredients, and whisk well to combine. Ensure there are no lumps in your batter.
  • Heat a pan over a medium heat. Grease the base of the pan well and spoon in small quantities of your pancake batter.
  • Cook the pancakes until they are lightly browned on one side. Flip them and cook on the other side. We recommend serving them with maple syrup and summer berries.
4.65 from 37 votes



  • 1 Cup Sour milk
  • 2 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 2 Cups All-purpose flour
  • 2 tsp Sugar
  • 2 tbsp Oil
  • 1 Egg


  • Mix the dry ingredients together in a bowl.
  • Beat the egg in a separate bowl and add in the sour milk. Add the dry ingredients and mix well.
  • Pour into muffin trays lined with muffin cases. Bake in an oven preheated to 400 degrees Fahrenheit for 15-20 minutes.
4.68 from 37 votes

Spiced Cake


  • 1 cup Sour milk
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cups Brown sugar
  • 2 Eggs
  • 3 cups All-purpose flour
  • 1/2 cup Butter
  • 1/2 tsp Cloves
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 tbsp Raisins


  • Mix the wet ingredients into a paste with the brown sugar.
  • Add all of the other ingredients except the raisins and mix well. Once fully incorporated, mix through the raisins.
  • Pour the cake batter into a greased and lined cake tin. Bake in an oven preheated to 375 degrees Fahrenheit for 40-50 minutes.
4.88 from 33 votes

Cornmeal Buttermilk Biscuits


  • 1 3/4 cups All-purpose flour
  • 1/3 cup Cornmeal
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 tsp Salt
  • 1 1/2 tbsp Sugar
  • 6 tbsp unsalted butter (cold and cut into small chunks)
  • 3/4 cup milk
  • 2 tbsp lemon juice


  • Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Place the milk in a jar and add the lemon juice. Stir well and leave to sit for 5 minutes.
  • Place the flour, cornmeal, baking powder, baking soda, sugar, and salt in a food processor and blend.
  • Add the butter chunks and pulse 10 times to make it appear like breadcrumbs.
  • Transfer the dough to a bowl and add in your soured milk. Mix until a soft dough has been created.
  • Knead on a lightly floured worktop to bring the dough together. Cut out circles approximately 1 inch thick and 2 inches in diameter.
  • Transfer to the baking sheet and bake for 12-15 minutes or until golden brown.
4.48 from 42 votes

Oatmeal cookies


  • 1/2 cup Sour milk
  • 2 cups Oatmeal
  • 1 tsp Baking soda
  • 1 tsp cinnamon
  • 2 cups Brown sugar
  • 6 tbsp Melted butter (cold and cut into small chunks)
  • 2 cups All-purpose flour
  • 1 Egg
  • 1 tsp Salt
  • 1/2 cup Raisins


  • Mix together all of the dry ingredients, with the exception of the sugar.
  • Add in the sugar, butter, egg, and sour milk. Mix well and place in the refrigerator overnight.
  • Roll out on a floured surface and cut into cookie shapes. Place on a greased tray in an oven preheated to 350 degrees Fahrenheit for 8-10 minutes.
4.73 from 37 votes

Cottage cheese


  • 1 tsp salt
  • 1/2 cup fresh milk or cream
  • Thick sour milk
  • Strainer
  • Cheesecloth


  • Gently warm through the sour milk in a pan over a low heat until you see it beginning to curdle. You should see whey forming - this is when the water separates from the curds.
  • Remove the pan from the heat and set aside for 5 minutes to cool.
  • Drain off as much of the water as you can. Lay the cheesecloth inside the strainer over a large bowl.
  • Pour in the curds and leave to sit for a few minutes to allow any excess moisture to drip off.
  • Transfer the curds to an airtight container and mix in the salt and cream. Stir thoroughly and then place in the refrigerator for a few hours.
4.91 from 30 votes

Whyte leach

This is an early form of panna cotta and blancmange. It is a milk pudding from medieval times that would have used isinglass (fish bladders) to set.


  • 5 Sheets Leaf gelatine (or powder equivalent)
  • 500 ml Milk
  • 75 g Sugar
  • 1 tbsp Orange juice


  • Cut the gelatine leaves into small pieces and soak in water to soften. For more precise instructions, check the details on the gelatine packaging.
  • Stir the orange juice into the milk and leave to settle for 5 minutes. Place the milk in a pan over a medium heat and add the sugar. Stir well until all of the sugar has dissolved and then remove from the heat.
  • Add the gelatine to the milk and stir to dissolve. Sieve the liquid and then pour into silicone molds. Leave to set in the fridge overnight.
4.84 from 31 votes



  • 200 g All-purpose flour
  • Pinch salt
  • 1/2 tsp Baking soda
  • 100 ml Milk
  • 2 tsp Apple cider vinegar


  • Mix the milk with the vinegar and set aside to acidify.
  • Mix the rest of the ingredients in a separate bowl before adding your soured milk.
  • Shape the dough into 2cm thick circles. Fry in a griddle pan until the base is just beginning to catch. Flip and cook on the other side.

4.82 from 33 votes



  • 1 1/3 cups All-purpose flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1/4 cup Melted butter
  • 1 cup Sour milk
  • 1 tsp Sugar
  • 2 eggs


  • Sieve the flour into a large bowl with the salt and baking soda.
  • Separate the eggs and beat the yolks until they become light in color and fluffy.
  • Add the sugar and butter to the egg yolks and mix well.
  • Whisk the egg whites until they form stiff peaks.
  • Add the milk and dry ingredients to the egg yolk mixture gradually, alternating between the two.
  • Fold in the egg whites gently. Bake in small batches in your waffle iron.


This is not so much a recipe as a suggestion.

Next time you are making a dish that requires a marinade, consider adding a couple of tablespoons of soured milk to the recipe. This will add a different dimension to the flavor profile. 

Alternatively, you can marinate your meat in just sour milk prior to cooking. Allow the meat to rest in the milk for a few hours. This will tenderize the meat, making it soft and succulent when you come to cooking it.

This method is fantastic when you are making buttermilk chicken.

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Cassie brings decades of experience to the Kitchen Community.
She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
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