Once raw milk goes sour…don’t be sad! You’ve still got ways to use it.
We are referring here to RAW milk that doesn’t smell like you want to drink it anymore, but it’s not moldy, separated into curds and whey, or thick like buttermilk.
I make the last distinction because the thickness determines how it behaves in a recipe so I’m showing you recipes that are for regular milk consistency sour milk.
I DON’T recommend anything where you’re going to warm it very much like yogurt or pudding even though people say you can hide it in those. I don’t think you can and keep your family happy! Don’t want to turn them off of your regular dairy goods.
The reason is once you heat it beyond body temperature, you’re going to have curds form due to the fact that the milk is now more acidic and it will coagulate.
So where can you use it?
Breads To Use Up Sour Milk
In bread as long as you’re careful not to heat it more than JUST a bit warm. It won’t always coagulate when heated, but it most often will.
Baking With Sour Milk
Scones are another way my Mom always used up sour milk so you’d better try her recipe too!
Some other baked goods I happily hide milk that’s gone sideways on me:
What are ways you use up that abundance of milk that got pushed back in the fridge?
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