USE OF SOUR OR SWEET MILK
Soda and acid both act on gluten and tend to make it tender, so cakes made with sour milk or buttermilk will be more tender than those made with water or sweet milk. One scant teaspoonful of soda is necessary to neutralize a cup of buttermilk or milk of the same sourness as buttermilk. An excess of soda gives the product an unpleasant flavor and, if present in too large a quantity, is injurious as well.
Sour evaporated milk is very useful in cookery. Dilute it as when sweet and add the necessary amount of soda to the product in which it is to be used.
Muffins, griddle cakes and biscuits are better made with sour milk than with sweet milk. Every bit of sour evaporated milk may be used in this way.
Evaporated milk does not sour quickly because of the thorough sterilization in heating to the temperature necessary for evaporation.
A quality grade of evaporated milk will keep after being open some four days before souring in warm weather and over a week in cold weather.
Foods made with sour milk are characterized by a particular softness of texture.
Use Armour’s “Simon Pure” Leaf Lard or Vegetole for particular pastry making