MoneyMagpie

Feb 13

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

Jug of milk surrounded by other baking ingredients

  • 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

Scones with jam and cream

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.

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Neilson

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