No Food Waste – Uses For Sour Milk

Sarah Lockett 13th Feb 2017 No Comments

Reading Time: 2 minutes

Yes you CAN use milk that is just on the turn.

I was inspired to find out more about this when I poured milk into my tea this morning, only to take a sip and discover something really didn’t taste right.

But you don’t need to throw it away!

You can use it – and in quite delicious ways…

uses for sour milk

Make pancakes – in fact, see my recipes for pancakes here
Make scones – some people always use just-off milk for scones as it tastes better then fresh. See my recipe for soured-milk scones below.
Use it in some cakes and muffin recipes where buttermilk is required (buttermilk is like thin yoghurt)
Use it in bread making to enrich the dough
Use it in another recipe where it’ll be cooked i.e. a white sauce/bechamel (for cauliflower cheese where the slightly cheesy flavour will be an advantage). I’d use half-and-half with fresh milk here.
Add it to your bath water for a Cleopatra-style milk bath!…er, it might not smell quite so good though!

Sour Milk Scones

Ingredients: makes 12

300g plain flour
25g baking powder
100g chilled and diced butter
50g sultanas
200ml sour milk
1 beaten egg
100g sugar

Note: This uses milk that has only just gone off, it’s ok to use sour tasting /smelling milk, but if your milk has curdled (turned lumpy) it’s too far gone.

Method

Preheat the oven to 200°C (400°F) mark 6.
Sieve the flour and baking powder together into a large bowl.
Add the butter and rub it into the flour until the mixture looks like breadcrumbs.
Add the sultanas.
Pour the soured milk into a saucepan and warm it gently over a low heat and then remove.
Whisk the egg and sugar into the heated milk and pour the flour,
Mix it all together until it forms a dough.
Leave the dough to rest for 5 minutes, then turn it out onto a lightly floured work surface and knead it together to form a smooth ball.
Roll out the dough into a rectangle with a thickness of about 1.5cm. With a 6cm circle cutter, cut out 12 scones and place them upside down onto a floured baking sheet.
Lightly dust the scones with some more flour, and then leave them to stand for a further 10 minutes before baking (This gives the baking powder a chance to help them rise).
Bake the scones for about 12 minutes in the preheated oven until golden brown.