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