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Message: [QUOTE="Bakingtime3, post: 53189, member: 36294"] If this is an older hand written recipe you got from someone else, likely what things are called has changed overtime. Often you will also find someone's handed down recipe isn't as precise as you would like it and the person may have assumed things in the recipe that aren't indicated. At least in the US, dairy products are now typically pasteurized and you can't even buy 'raw' milk at the grocery store to avoid food borne illnesses. 'Sour milk' is also a very old term and does not refer to milk that has gone bad. Think of it like you would 'sour cream' which is a cultured dairy product and not something made from dairy that has spoiled from sitting around too long. Butter can be salted or unsalted. Recipes from pro chefs always indicate which type to use. There is no standard amount of salt in 'salted butter', so typically they recommend unsalted butter and adding the specific amount of salt separately. If that recipe also lists 'salt' as an ingredient, I would assume they used unsalted butter. You can also look around online for similar recipes to compare the main ingredients and see the ratio of one to the other to help you come up with something that works for you. [ATTACH type="full"]5172[/ATTACH] [/QUOTE]