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Uses for Sour Milk

Category Dairy
Uses for Sour Milk
There are many wonderful recipes and other uses for soured milk. This guide contains uses for sour milk.
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By 1 found this helpful
September 18, 2006

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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By 1 found this helpful
November 23, 2010

I would like to find uses for sour milk.

By Barbara

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By guest (Guest Post)
July 24, 20051 found this helpful
Best Answer

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 !

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January 3, 20110 found this helpful
Best Answer

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.

You can add lemon juice to pasteurized milk to try and approximate soured milk, but its just not the same. If you ask me just use buttermilk. Most States make it really hard our outright ban raw milk because of some wonky misguided drive to sterilize the planet.

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January 5, 20010 found this helpful

Does anyone have any frugal uses for sour milk that is not fit to drink anymore?

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January 6, 20010 found this helpful

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.

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Anonymous
January 6, 20010 found this helpful

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

1 egg

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.

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January 6, 20010 found this helpful

Sour milk makes great pancakes, bread, or bisquits

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Anonymous
January 6, 20010 found this helpful

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. Since the deer like to nibble on our plants, I pour sour milk or cream on the shrubs the deer like and they avoid them, at least until the milk washes off in the rain. - L

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Anonymous
January 10, 20010 found this helpful

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.

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Anonymous
January 10, 20010 found this helpful

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.

- Stefanie

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Anonymous
January 11, 20010 found this helpful

I use soured milk in a lot of baking. For anything that uses Buttermilk, you can use the sour milk.

- Sue

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Anonymous
January 26, 20010 found this helpful

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

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November 18, 20040 found this helpful

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.

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By guest (Guest Post)
January 10, 20070 found this helpful

MaKES GREAT SODA BREAD

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By guest (Guest Post)
May 29, 20070 found this helpful

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?

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By guest (Guest Post)
May 29, 20070 found this helpful

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.

Here's the website I got the info from: http://www.west … ize_rawmilk.html

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By guest (Guest Post)
July 26, 20071 found this helpful

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.

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By guest (Guest Post)
August 13, 20070 found this helpful

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.

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By guest (Guest Post)
August 13, 20070 found this helpful

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.

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By guest (Guest Post)
November 13, 20070 found this helpful

What would be the ratio of baking soda to 1 C. of sour milk?

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By 0 found this helpful
November 22, 2010

What is the difference between sour milk and bad milk? Can I use sour milk in baking? My carton says 11/26.

By nonna1 from Montclair, NJ

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November 22, 20101 found this helpful

I always understood sour milk to be milk that is kind of old, starting to go bad but it's still not horribly bad. Some people call this blinky milk. You wouldn't drink it this way but it's ok to use in pancakes, quick breads, etc. Your carton says Nov. 26th so it won't be sour until some time after that. To make sour milk out of fresh milk, add 1 tablespoon of lemon juice or white vinegar to a cup of milk and stir. Let it stand for 10 minutes before using.

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November 23, 20100 found this helpful

I welcome soured milk. I use it even if it has separated, just shake it up and use it. Very good for baking anything, use in place of liquid. The best light pancakes you can have. I keep it in the fridge for a very long time. Makes nice bread also.

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July 22, 20130 found this helpful

What are some good, easy recipes that use sour milk?

By Marlene

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August 28, 20120 found this helpful

How old can sour milk and buttermilk be before it's not good to ingest? I am now an old man, alone and don't know much about cooking.

By JG from Holt, MI

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