Re: What to do with it Sour Milk

[Guest guest]

I absolutely loved the list of things to do with sour milk. And I'm realizing just how foreign all of this still is to me. I don't know why I need to have it all explained so painstakingly...

What, exactly, qualifies as sour milk? That may seem dumb, but... one of the recipes specifically called for "thick" sour milk. Doesn't it separate when it sours, even when kept in the fridge? Do I shake it up to get it all blended, and then see if it seems thick?

I've got about 1/3 gallon of slightly-skimmed milk that is starting to sour, and only 2 1/2 days until I go out of town for Thanksgiving... so whatever I do to it needs to happen quickly. I can't leave it out while we're gone, or the cats will get into it.

I'm baby-stepping my way through learning about this stuff. So far I haven't made anything with raw milk. First I get used to raw milk, then I learn about basic soured milk, then maybe buttermilk or clabber... LOL One thing at a time so I don't end up wasting this precious stuff!

Bekki in SC

[Guest guest]

So, it counts as sour, even if it went sour in the fridge? There has been so much talk about leaving it out on the counter to culture... I wasn't sure quite what the method was. If ignoring it in the fridge works, that'll be quite easy. :-)

It's already going- I added some to my coffee this morning and got floaties. Not quite the asthetic I was going for... LOL... but it still tasted good.

I'm still unsure of what counts as "thick" sour milk, since some of those recipes called specifically for "thick."

Bekki in SC

Re: What to do with it Sour Milk

Hello Bekki,

We define sour milk by the smell testaround our house. If it smells off from the norm, it is sour. It only takes our milk about 10 days. You can also use the time limit method also. If you are not sure, leave it sit for a few more days, then you will know (smile....).

Thanks

Tony Marzolino

[Guest guest]

@@@ somebody:

[...]

Then plan to use it as soon as it thickens, for milk becomes bitter if

it stands too long.

[...]

@@@

Bitter milk? What are they talking about? Has anyone ever had

their milk turn bitter? I've had too many " standing too long " milk

experiences to recount and have never had anything like a bitter

flavor.

In their list of recipes, including typical junk-food baked goods,

they forgot the best recipe of all:

1: put thick sour milk in a jar with a lid.

2. shake.

3. drink.

@@@ Bekki:

> I've got about 1/3 gallon of slightly-skimmed milk that is starting to sour,

> and only 2 1/2 days until I go out of town for Thanksgiving... so whatever

> I do to it needs to happen quickly. I can't leave it out while we're gone,

> or the cats will get into it.

@@@

Your cats can unscrew tight lids and/or open your fridge??

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

Well, I tried it by leaving it on the counter in the kitchen, and after

about 36 hours (temperate obviously a factor), I had 'thick' sour

milk. Tasted great and was wonderful in recipes

So, it counts

as sour, even if it went sour in the fridge? There has been so much

talk about leaving it out on the counter to culture... I wasn't sure

quite what the method was.

I'm still unsure of what counts as " thick "

sour milk, since some of those recipes called specifically for

" thick. "

Bekki in SC

[Guest guest]

Well, I tried it by leaving it on the counter in the kitchen, and after

about 36 hours (temperate obviously a factor), I had 'thick' sour

milk. Tasted great and was wonderful in recipes

So, it counts

as sour, even if it went sour in the fridge? There has been so much

talk about leaving it out on the counter to culture... I wasn't sure

quite what the method was.

I'm still unsure of what counts as " thick "

sour milk, since some of those recipes called specifically for

" thick. "

Bekki in SC