Buttermilk is weird. It does amazing things to baked goods but I can’t stand the smell or the taste of it by itself. Most of the time I substitute soured milk (1 Tbsp vinegar and 1 cup milk) because I can make what I need (even if it looks a bit chunky when it’s poured).

TLDR: I baked cake. I wrote poem.


Soured milk

Full of lumps

Vomit-inducing smell

Pleasurable when baked

Such a mystery



Recipe used: Smashed Berry Lemon Poppy Seed Bundt Cake (pg. 116 from Baker’s Royale by Naomi Robinson)



2 thoughts on “Buttermilk

  1. Pingback: Honey Cream | To My Recollection

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