By Kevin Williams
Sour milk is a secret ingredient in many Amish recipes. The Amish version of sour milk is a little different than what most of us having access to. In the case of the Amish, they often have pure, unpasteurized sour milk at their disposal. In fact, years ago, I knew an Amish family that didn’t have a cellar so the father cut a huge barrel in half, fashioned a lid, and buried the half barrel in the ground and stored fresh milk in bottles in that barrel. It was just cool enough in there to keep the morning milk fresh til sunset and then it’d begin to sour. You get an acidic curdling, lumpy mess with soured milk but it infuses baked goods with a moist flavor. For most practical purposes, you can come up with your own sour milk by taking a cup of milk and adding a tablespoon of vinegar or lemon juice to it. Let it stand for 5 minutes and then it is ready to use.
My friend Jay made these amazing looking sour milk cookies that reminds me a lot of Amish recipes that use sour milk.
Check out the recipe below!
- ¼ cup butter
- 2 cups sugar
- 2 eggs
- 4 cups flour
- 1 teaspoon baking soda
- 1 cup sour milk
- Cream butter and sugar, add eggs. Mix well. Then add flour and soda mixed with sour milk. Mix well and then chill.
- Roll very thin onto flour board and cut into desired shapes and sprinkle with sugar. Or, alternatively, drop by teaspoon onto greased cookie sheet.
- Bake at 375 for 8 minutes.
And here are four more awesome Amish recipes that use that gloppy amazingness called sour milk!
SOUR MILK CAKE – Amazing. Click here.
OLD-FASHIONED MILK PIE – Super delicious pie! Click here.
AMISH APPLE GRUNT – Delicious! Click here.
NEVER FAIL CUPCAKES – Wonderful recipe! Click here.