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Tip: Freezing Sour Milk
My kids eat a lot of dairy, but it does happen that we find that a bag of milk, cottage cheese, or yogurt will be sitting in our fridge past its expiration date. I have a few recipes ( e.g. pancakes, tuna casserole) that call for buttermilk or another type of fermented milk product. So instead of throwing out these sour products, I put them in the freezer to be defrosted when I have time to prepare the recipes. The end results taste delicious, and no one, except my pocket book, is the wiser.
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Question: Uses for Sour Milk
I would like to find uses for sour milk.
Pour it in the garden pour it in your compost pile ( you do have one don't you ) :-) use it to water your plants outside , and roses love it !
Only raw milk sours properly. Any milk that's been pasteurized will only rot and never sour. But if you have access to raw milk and it sours you can use it interchangeably with buttermilk. Its delish and tastes like a a mellow buttermilk.
Question: Uses for Sour Milk?
Does anyone have any frugal uses for sour milk that is not fit to drink anymore?
Check your favorite cookbook. Many cakes, cookies, pancakes and waffles call for sour milk as an ingredient. I have substituted sour milk for buttermilk in recipes for pancakes or cornbread with good results. Hope this is helpful. Also check on some of the recipe sites searching for recipes using sour milk.
There are recipes, most for chocolate cake and cookies that use sour milk.
They even tell you how to make your own if you don't have any. I have an excellent cookie recipe that uses it. - Margie
Chocolate Drop Cookies
1/2 cup soft shortening (part butter or margarine)
1 cup sugar
2 squares unsweetened chocolate (2 oz.) melted and cooled
3/4 cup buttermilk or sour milk
1 tsp. vanilla
1 3/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts if desired.
Mix shortening, sugar,egg and chocolate thoroughly. Stir in buttermilk and vanilla.
Measure flour and blend with baking soda and salt; stir in. Mix in nuts (opt). Chill at least 1 hour. Heat oven to 400 degrees.
Drop rounded teaspoons of dough 2 inches apart on cookie sheet.
Bake 8-10 minutes until no imprint remains when touched lightly with finger.
Makes 3 1/2 dozen 2 1/2" cookies.
Sour milk makes great pancakes, bread, or bisquits
It's my understanding that only raw milk that has soured is safe to use in cooking. Pasteurized or homogenized milk is not safe to use in cooking.
I use milk that has just turned in cooking. It makes great pancakes, gives flavor to cakes and other baked foods. It can be safely used for things like scalloped potatoes, mashed potatoes, mac & cheese, etc.
- Rose B.
I have a bread machine and use it to make bread dough and then I bake my loaves in the oven. My family prefers bread made with milk instead of water. I just substitute the milk for water and put it in the bread dough. The bread tastes wonderful and there is no sour taste. I have also used sour milk in muffins. There are also some cookie recipes that specifically call for sour milk.
I use soured milk in a lot of baking. For anything that uses Buttermilk, you can use the sour milk.
I use sour milk in things like pancakes. Also, although vets would probably not approve, I've given it to our cats and dogs. It seems less wasteful if you can give unusable food to pets or barnyard animals. It hasn't hurt our cats or dogs yet. - Sue
As mentioned above only raw milk, not homogenized milk (like the kind you buy in the store) is fit for human consumption after it has gone sour. Actually, the milk usually has gone sour before you notice it! If you need sour milk for a recipe, add some lemon juice to milk to sour it.
MaKES GREAT SODA BREAD
The previous comments about only raw milk that has soured being suitable for cooking with sounds interesting. But where are you all getting your information? Why isn't using pasteurized milk that has soured safe for cooking?
Okay, I found the answer! Pasteurized milk that has soured hasn't "soured" in the natural term, but has actually gone rancid. Raw milk, on the other hand, since it hasn't been pasteurized, still has all of the good bacteria that allow it to sour naturally, so it can actually be healthy for you.
Absolute rubbish regarding the not using none pasteurised milk. The pasteurisation predominatly kills coliforms, listeria, salmonella etc.
The souring, which is the same process in both pasteurised and unpasterised milk, is caused by lactic acid bacteria - its the production of the acid that causes the souring and the curdling. This process is absolutely vital in unpasteurised milk as its stops the harmful bactiera (coliforms, listeria etc) reproducing which otherwise would be a significant threat IF you used the milk and it wasnt involved in a cooking process that raised the temperature above about 70oC.
Overall provided the souring has occured and provided a cooking process is used, the milk employed is irrelevant.
What absolute nonsense. Pasteurized milk which has soured naturally is perfectly safe to use in cooking or even for eating as it is. Full fat soured milk ferments to give an almost yoghurt-like consistency. I often add naturally soured milk to my sourdough pancake batter, to my sourdough dough in bread baking and to make scones or girdle cakes with. For the last two add a level teaspoon of baking soda to the mix before mixing in the sour milk. The acid of the milk reacts with the baking soda to effervesce, forming carbon dioxide bubbles which acts as a leavening agent. This method of leavening has been used since at least the 1800's. The same leavening is used to make traditional irish soda bread. Since raw milk is almost impossible to obtain here in the United Kindom, only from the farm gate, I have never used it so can give no informed opinion on it.
Pasteurized milk that has soured naturally has NOT gone rancid, It has been fermented under the action of naturally occuring lacto bacilli in the same way as it effects raw milk. While I sense a movement to return to raw milk, this product was prohibited for sale for the reason that it could possibly be unsafe, harbouring all kinds of pathogens which the pasteurization process kills. I would be reluctant to drink raw milk myself, unless it had soured. The presence of lacto bacilli and its acid environment kills off pathogens which cannot survive in such an environment. Rancid is an emotive word and is not the term that describes soured milk which is a quite naturally occuring process.
What would be the ratio of baking soda to 1 C. of sour milk?