Photosynthetic cells contain chlorophyll and other light-sensitive pigments that capture solar energy. In the presence of carbon dioxide, such cells are able to convert this solar energy into energy-rich organic molecules, such as glucose.
Yes, you can add a little lemon juice or vinegar to the goat's milk to make it into a buttermilk or kefir. This will lower the pH of the milk, and allow it to release the CO2 stored in the sodium bicarbonate (baking soda), causing the bread to rise. Goat's milk generally has less fat and more vitamins.
Homemade Buttermilk Is Actually Soured Milk. A common way of making buttermilk at home is to add an acid â namely vinegar, which is about 5 percent acetic acid â to milk, and letting it sit for several minutes to curdle. Unfortunately, given the limited quantity of vinegar that you can add without negatively affecting flavor, the milk can only get so thick.