Once in awhile, your milk goes sour before you can drink it. But wait! Before your throw old milk out, check out our ideas for using up sour milk. It doesn’t have to go to waste. And don’t be grossed out — sour milk is perfectly fine for cooking. Before the 20th century, no self-respecting mama would throw it out! She would use it to whip up all kinds of special recipes. It’s just our modern excess of wealth and disconnection to where our food comes from that has allowed us to turn our noses up — literally and figuratively — at sour milk!
When you have milk that isn’t good for drinking, how about:
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.
When I was researching this topic, there were a lot of different opinions about using sour milk. A lot of opinionated folks dismissed using sour milk, saying that instead of being pleasantly sour, modern milk only spoils. These people advised just throwing the milk out. Now here’s the thing. These were random people on message boards who are not doctors or scientists. Just people passing along unverified rumors and old wives’ tales. (Have you noticed how the Old Wives Tale is alive and well, even in this internet age? Thank goodness for Snopes.com and other sites that take the time to find out what is true and what’s not! But back to the milk.)
According to my research, cooking with sour milk is fine. If you see mold or any discoloration in the milk, DON’T use it, but instead, discard it. If you end up drinking sour milk, you could get sick (similar to any food poisoning), but when you cook it, the bacteria that can make you sick is heated to the point of killing the bacteria.