Home Tricks-Tips Mix milk with vinegar. Grandma’s forgotten recipe from the 70s!

Mix milk with vinegar. Grandma’s forgotten recipe from the 70s!

In the world of baking, we often discover tricks and techniques that are passed down from generation to generation. One of those well-kept secrets is mixing milk with vinegar to make a surprisingly moist and fluffy bread.

This trick, popularized by grandmothers in the 1970s, has once again gained popularity in today’s kitchen thanks to its extraordinary results.

The combination of common ingredients like milk, vinegar, and others can turn your homemade breads into moist and delicious treats. In this article, we will guide you to make this very special bread.

How to Make Fluffy Ricotta-Stuffed

Dumplings To make these spongy filled buns, you’ll need:


  • 250 ml of Milk
  • 7 g of dry yeast
  • 1 tablespoon of sugar
  • 1 teaspoon of vanilla sugar or vanilla essence
  • 80 ml of oil
  • 1 tablespoon of vinegar
  • 1 egg
  • 500 g of flour
  • A pinch of salt
  • Ricotta cheese (1 packet)


  • We start this special recipe by mixing warm milk with 1 tablespoon of sugar and 1 teaspoon of vanilla sugar.
  • Then add the dry yeast and mix well.
  • Finally, add 1 tablespoon of vinegar. This combination will be an essential element to achieve the spongy effect of the paste.
  • To the milk and vinegar mixture, add 80 ml of oil and crack an egg, separating the white from the yolk. For now, add only the white and reserve the yolk for later.
  • Sift 500 g of flour (about 2 cups and a little more) and add it to the mixture.
  • Add a pinch of salt and mix well until you have an even dough. This mixture should be manageable but not sticky.
  • Transfer the dough to a deep bowl previously greased with oil. Cover with a damp cloth and let sit in a warm place for 30 minutes.
  • After resting, divide the dough into 4 equal parts. Then, divide each of these parts into 5 smaller parts. Form each piece into balls and let them rest, covered, for about 10 minutes.

We recommend: soft, no-knead foaming bread

Fill & Bake:

  • Stretch the buns with a rolling pin until they have a diameter of 8 to 10 cm.
  • Place a portion of ricotta in the center of each circle and seal them by bringing the edges together.
  • Grease a baking sheet and place the buns, seam side down.
  • Mix a tablespoon of milk with the yolk you had set aside. Let the cakes rest under plastic wrap for 20 minutes and then spread each cake with the egg and milk mixture.
  • Put the buns in the preheated oven at 180°C and bake until golden brown.
  • The use of this mixture of milk and vinegar is truly the secret of this recipe, which takes us back to the nostalgia of our grandmothers’ kitchens.

The result is a soft and spongy bread, with an exceptional taste thanks to the ricotta and the spongy character of the dough. Make it at home and surprise your family with this delicious recipe that has stood the test of time