Wednesday, October 27, 2004

WDIDWT? Sour Milk

(What Do I Do With This?)

Queen of Carrots:

I had almost finished off the sour milk left from my last cold, when I realized the last quart or so of milk in the next gallon had gone sour, too. Waffles and coffeecake once a week are not enough to let me keep up. What's something that uses up a lot of sour milk? (Extra bonus if it turns into a homey, yet elegant dessert--we're having the pastor over on Saturday afternoon.)

9 comments:

Rose said...

Okay. It depends on how sour it's gone. I've had a great run of luck the last few weeks at the grocery store with expiring milk (an extra bonus because prices are HIGH!) and so have had to use it up quickly. So far nothing has gone more than 4 days past the expiration and at that point, it's still fresh enough to count as good. (Trust me on this. Baby would know otherwise!) Is your milk actually smelling sour? Unless there are visible clumps in it, it can be used (in baking) just like regular milk. (If the milk actually smells sour, check with your local Joy of Cooking to see what effect this has on the whole rising agent thing.)
* Make a milk-heavy dish like chowder or something that uses a cream sauce. Especially if you're adding a flavour like garlic, you can use sour milk just as you would regular milk.

Kevin & Amy said...

Okay, I'm already learning new things from this website. :) I always believe the BIG BAD LIE that drinking sour milk would make you sick. Apparently, not. Hmmm. Maybe I'll have to stop throwing out my sour milk from now on and get creative. -Amy

Queen of Carrots said...

It's very, very sour. I'm looking for things where I can use it as a substitute for buttermilk. I tossed it in my regular bread recipe instead of milk or water on Saturday and it had an interesting sourdough effect.

No, soured milk won't hurt you, as long as it doesn't look (or smell) moldy or anything. I grew up on a farm where we had a milk cow from time to time, and we would keep cream in the refrigerator for weeks, as long as it wasn't turning funny colors. It makes great biscuits. But sour milk is too thin to use in my favorite sour cream recipes.

the Joneses said...

Make bicuits every night. I use "soured milk," which is milk with vinegar in it; surely real sour milk will work fine. Mind you, I've never actually used sour milk in my biscuits, but theoretically it's sound. In my household, if I made biscuits every night, my husband and children would love me more after each supper. -- SJ

SM said...

Rachelle, did you once blog about a website that allows you to put in an ingredient and receive a list of recipes that use that ingredient? I think that is what QOC is looking for. Input "Buttermilk/sour milk" and get a list of recipes that ask for that.

SM said...
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SM said...
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Queen of Carrots said...

Hey, if someone had that link, it would be a great thing to put on the sidebar. A "favorite recipe sites" list would be fun and useful.

Biscuits are a good idea. I think I'll make some for tonight's fish fry at church.

Anonymous said...

Educate me. What's the big draw with biscuits and why would you want to make them every night? How do you serve them? I must be missing something here because I'm just not into biscuits, despite how easy and quick they are to make, other than serving them with gravy when I do a roast chicken.

~Rose