Sour Milk For Irish Soda Bread
|Whole milk||4 Cup (64 tbs)|
|Lemon juice||2 Teaspoon|
Tip the milk into an earthenware jug.
Add the lemon juice and stir.
Leave in a warm place near the stove or in an airing cupboard until the milk is thick.
The milk should be ready in 24 to 36 hours.
If pasteurized milk is left too long to sour, it tends to go rotten.
With your 4 cups of sour milk you are now in the bread baking business.
As you use up the soured milk, fresh milk is added to the jug and allowed to ferment.
In this way you have an unending supply.
But it is important to remember that every third day the milk must be transferred to another jug that has been scalded with boiling water and refreshed under the cold faucet.
By doing this you prevent putrefaction.
If all this business about souring milk frightens you, don't worry too much.
I myself sour the milk for baking in a jug over the mantel shelf in the kitchen, but as often as not I make the bread with ordinary whole milk.
The results have always been satisfactory.