How can I reuse or recycle … milk going sour?

Glass of milk

Some weeks, for example if we’re in the mood for cereal, we use up all the milk pretty much the instant we buy it but other weeks, it sits there, only being used on the rare occasion that someone drinks a cup of black tea then eventually goes off.

So in those wasteful weeks, what can we do with it when it’s on the turn? I mean, in the post-fresh, pre-cheese-ish stage.

Any ideas?

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10 Responses to “How can I reuse or recycle … milk going sour?”

  1. louisa\\\'s mum says:

    get baking.can be used for scones some breads and other recipes which require buutermilk.

  2. Rosie says:

    Use in curd tarts too… recipes freely available on the net. Add dried fruit to the surd also.
    Why hot try making your own soft cheese too?

    P.S. In the old days when the housewives cleaned the steps with “donkey stone” they used sour milk to wipe over afterwards and it is reported to “dry like ivory”.

  3. Cadan ap Tomos says:

    If you need to use the milk for cooking put some cream into the milk and that will make it edible (or drinkable).

  4. Joan says:

    Use when making scones – very traditional

  5. Amanda Kerik says:

    Make it into yoghurt!

    Boil it (to get rid of all germs), let it cool to just warm, add some plain yoghurt and let it sit in a semi-warm place for a day or so.

  6. Sack36 says:

    Milk just beginning to sour is the perfect kind to make butter. Just whip it well past the peek stage. It’ll start to separate. What you have is the old style or “european” butter. This won’t work with 2% or skim milk.

  7. Gulia says:

    Add it to the dough for pancakes dough or fried pastries.

  8. Pet says:

    Make your own panir (indian meat replacer)

    Ingedients: 1 litre milk, juice of a citron (or some yoghurt)

    Cook the milk very shortly.
    Turn of the heat
    Add the citron juice (or yoghurt) while mixing with a spoon until the milk will separate. (Use as little sour as possible)
    When all milk is separated, stop mixing and leave it for 10 minutes

    Put a clean towel over an empty pan and pour the “milk” in the towel. Turn the towel into a ball, lay it on an upside-down strainer and put something heavy on it to increase the pressure
    Leave it for 20 minutes.
    You will have a really firm kind of cheese, which can be grilled or baked or deep-fried (in little squares).
    Add salt or herbs while mixing to get another taste.

    De panir is nu klaar om gebruikt te worden.

  9. Kimberley says:

    I regularly use slightly-off milk for porridge, rice pudding or in baking, e.g. quiche filling or muffins. Or you can make your own cottage cheese, I saw it on TV last week and I’m sure there are recipes on t’internet.

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