Soured Milk

Soured milk is a dairy product that results from the natural or intentional acidification of milk, leading to a tangy flavor and thicker consistency. It is often created by the introduction of lactic acid bacteria, which ferment the lactose in the milk, producing lactic acid. This process can occur naturally if milk is left to sour over time, or it can be done intentionally by adding an acidic ingredient like lemon juice or vinegar.

Soured milk is distinct from spoiled milk, which has gone bad due to harmful bacteria. Soured milk is safe to consume and is used in various culinary applications, including baking, where it acts as a tenderizing agent in recipes for pancakes, cakes, and biscuits. It can also be enjoyed as a beverage in some cultures or used as a base for homemade dairy products like cheese and yogurt. The tangy taste and unique texture of soured milk make it a versatile ingredient, reflecting traditional food preservation methods and culinary practices.