I have a pint of milk that has started to sour slightly and I need to use it today. Any ideas?
You could make biscuits with it or a ranch salad dressing
Margie is a trusted home cook immersed in German foodways.
Unless you are talking about raw milk, pitch it out. If pasteurized milk goes 'sour', it is spoiled.
Thanks Maedl. When I looked into it further I saw that is the case. I had mistakenly thought that it was the same as a bacterially fermented or chemically acidified 'sour milk' but, not so.
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Well played. You deserve a cookie.
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