A quart of milk has gone sour. What's a good way to use it?

Sour milk can be used in several delicacies. It can be used as a substitute for buttermilk or sour cream, which will keep the taste and creamy flavor intact. It can mainly be used in bread and dessert recipes. It being acidic in nature, reacts with the baking soda and makes the cakes and bread, fluffy.

https://tastessence.com/recipes-to-make-using-sour-milk

Sorry…I always use spoiled milk to test the drainage of my kitchen sink.

Off topic: FYI You can freeze milk. Just remember to not put a full bottle or carton in the freezer, it will explode.

Look for cake recipes that use sour milk if you have some other ingredients. I make a banana cake that uses sour milk and a friend made a chocolate cake that did.

My mother used to use it to make pancakes or waffles.

I’d use it for sour milk biscuits personally, maybe top off a pot pie or something.

https://thriftyjinxy.com/how-to-use-that-sour-milk-biscuits-recipe/

Have you made Mexican cornbread? Jalepeno’s, corn, shredded cheese? It would be delicious with sour milk.

@KNOWITALL

From your own link: “Raw sour milk should be used rather than the pasteurized milk gone sour.”

Somehow I doubt that @Jeruba is talking about raw milk in her question.

Thanks for all suggestions.

How sour is too sour? If the (commercially bottled, pasteurized, homogenized) milk went over the line two days ago, versus two weeks ago, does it make a difference?

I might be inclined to experiment and take risks under ordinary circumstances, but right now I’m avoiding shopping. I have a finite supply of ingredients and don’t want to invest them badly.

Soured is soured. Two days, two weeks, I wouldn’t trust it ether way.

As long as the milk has stayed under refrigeration the entire time, it’s perfectly safe to use in cooking. But if it’s sat on the counter for a period of time, it would be best to toss it.

I’d toss it. I wouldn’t chance anything right now.

@Darth_Algar I didn’t even notice that. Weird, hardly anyone uses raw milk anymore, it’s illegal to even sell here.

I’ll be honest with ya’ll, I love sour milk and drink it all and use it in my coffee, like the bottom of a carton. Haven’t died yet haha!

I often make one recipe, old-fashioned steamed brown bread, that calls for sour milk. The recipe includes a note to add white vinegar if necessary to sour the milk. I do that. Right up until I put the vinegar in, it’s good, fresh, drinkable milk. Somehow that seems just fine.

My mother used to leave a cup of whole milk (covered) on the kitchen windowsill for three days before using it in brown bread.

Irrationally enough, milk that has gone sour on its own (i.e., I didn’t arrange for it, a natural process did) doesn’t seem the same. Is this just nuts?

A scant cup of fresh milk and a tablespoon of vinegar is a substitute for buttermilk. It helps make cakes and breads rise. You can use it with baking soda and it basically creates what would be baking powder more or less. You never need to buy buttermilk for recipes if you always have some white vinegar and milk in the fridge. Supposedly you can use lemon juice instead of the vinegar also, I have never tried it.