The resulting mixture is acidic and slightly sour, with noticeable milk solids separated from the whey. The acidity and sourness roughly mimics store-bought buttermilk, allowing it to stand in as ...

I therefore concluded that electricity has no direct agency in turning sweet into sour milk during a ... by which the more solid portions of the milk (cheese and butter) were then collected ...

Sour milk can be used to make curd. Heat it gently and add a bit of vinegar or lemon juice to separate the curds from the whey.

Here’s the recipe I used, and it’s based on about 1/2 gallon of soured milk. Depending upon whether I’ve got whole milk or one of the lower-fat varieties, I typically get about a pint of ...