Set the oven at 390 F / 200 C.
 Melt the margarine.
 Mix all the dry ingredients.
 Mix the eggs with milk and margarine, and stirred into the dry.
 Bake in roasting pan in oven for approximately 30 min.
Cultured milk or soured milk is a food product produced from the acidification of milk. It is not the same as spoiled milk that has gone bad, commonly but incorrectly called soured and which may contain toxins. Acidification, which gives the milk a tart taste, is achieved either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency, and inhibits the growth of harmful bacteria and thus improves its shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk.
Text from Wikipedia