BE A BETTER COOK
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COOKING WITH SOURED MILK AND CREAM
USE FOR Baking scones (p8) and cakes such as our chocolate cake (p8), as well as traybakes and pancakes.
HOW To sour milk for a recipe, see the scones recipe (p8). When combined with baking powder the acid in soured milk helps the bake rise by producing carbon dioxide, resulting in a lighter texture. Soured cream is made by adding a lactic culture to cream but you can make a quick version by souring single cream with lemon juice, as above.
TIP You can often use soured milk in place of buttermilk or soured cream. We used ready-made soured cream in the sponge for our chocolate cake (p8) for a light, yet rich result, and in the ganache to add a pleasing tang.