No Food Waste – Uses For Sour Milk

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

1. Preheat the oven to 200°C (400°F) mark 6.
2. Sieve the flour and baking powder together into a large bowl.
3. Add the butter and rub it into the flour until the mixture looks like breadcrumbs.
4. Add the sultanas.
5. Pour the soured milk into a saucepan and warm it gently over a low heat and then remove.
6. Whisk the egg and sugar into the heated milk and pour the flour,
7. Mix it all together until it forms a dough.
8. 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.
9. 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.
10. 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).
11. Bake the scones for about 12 minutes in the preheated oven until golden brown.

Serving: Serve with jam and cream to eat on the day or freeze as they do not keep well.