101 Uses for Soured Raw Milk

by on November 3, 2012
in Raw Milk

Thank you Health Home Economist for this post on “101 Uses for Soured Raw Milk” !

The reason I am adding this  to the RealFoodFarming Blog is because a lot of folks are relatively new to the concept and activity of drinking milk in the raw form.   Many of us grew up with only pasteurized-buy-in-the-plastic-jug milk that smells awful when it sours is completely inedible.  Farmers get asked occasionally about soured milk or milk that has a different flavor than expected.  Many factors affect the taste of the milk including foremost : what did the cows eat.  When they are on fresh, green grass the milk will taste different than when they are on a diet primarily of dried alfalfa grass.  Both excellent nutrition for the cows, it just results in a varied flavor of milk.  (My milk has a flavor?!)

But say you have extra milk, or you forgot about that jar in the back of your fridge or you just drank less that week — and you have a surplus.  And it ‘sours’ before you can drink it.  Do you just dump it out?  Is it safe to use?    Sarah, the health home economist, shares a wonderful post about what to do about this!  Enjoy!

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http://www.thehealthyhomeeconomist.com/101-uses-for-soured-raw-milk/

“One of the most frequent questions I get from readers is what to do with raw milk that has soured.

Sour raw milk is quite unlike pasteurized milk that has gone past its “use by” date.  Pasteurized milk goes putrid and must be thrown out at that point, but raw milk is still a highly useful item in the kitchen.

The difference is that pasteurized milk is a dead food – there are no enzymes or probiotics present. So, when store milk goes bad, it becomes a huge food borne illness risk to consume it and it must be discarded.

Raw milk, on the other hand, is loaded with enzymes and probiotics.  When raw milk starts to sour, it simply means that beneficial bacteria called probiotics have started to use up the lactose (milk sugar) which causes the milk to no longer taste as sweet.

Raw milk that tastes sour is still very much safe to drink and is even more beneficial to health as the higher level of probiotics have initiated the fermentation or clabbering of the milk.

So if you find yourself with some soured raw milk in the refrigerator, check through this list and see what makes the most sense for using it up.

Whatever you do, though, don’t throw it out!  There is no need for even a drop of your nutrient dense, grassfed dairy to go to waste!

101 Uses for Soured Raw Milk

1. Make scrambled eggs with it.

2. Make quiche with it.

3. Add it to a breakfast smoothie.

4. Make homemade pudding with it (if slightly soured).

5. Make hot chocolate with it.

6. Use it for garden fertilizer (just pour around the base of your plants or trees).  It really gets the worms going crazy.

7. Give it to your pet.

8. Make egg custard pudding with it.

9. Make traditional British whitesauce with it.

10. Make kefir with it.

11. Make yogurt with it.

12. Use it to soak pancake batter.

13. Use it to soak cold breakfast cereal batter.

14. Use it to soak waffle batter.

15. Remove the soured cream off the top and add to homemade soups.

16. Remove the soured cream off the top and add to meatloaf.

17. Just drink it.  It tastes like buttermilk and is very good for you.

18. Use to make devil’s food cake.

19.  Make omelets with it.

20. Use it instead of water to cook up your soaked breakfast oatmeal.

21. Use it to soak crepe batter.

22. Soak banana bread batter with it.

23. Soak pumpkin bread batter with it.

24. Use it to soak buttermilk biscuit batter.

25. Soak muffin batter (any kind) with it.

26. Use it to make cream cheese and whey.

27. Remove the sour cream off the top and add to a baked potato.

28. Add buttermilk culture and make buttermilk with it.

29. Take a bath in it.  It was good enough for Cleopatra, right?

30. Separate out the whey and make ricotta cheese

31. Make mozzarella cheese with it.

32. Make flan.

33. Make sweet potato casserole with the sour cream off the top.

34. Make cottage cheese with it.

35. Make ice milk with it (if only slightly soured).

36. Use it instead of evaporated milk to make pumpkin pie.

37. Use it to clear up pinkeye.

38. Soak frozen fish in it until thawed for improved texture and flavor.

39.  Soak dull looking silverware in it for at least 30 minutes and then rinse for a beautiful shine.

40. Use it as a conditioner for your hair.

41. Repair fine cracks in your china by boiling them in the soured raw milk (the milk reacts with a chemical in the china to seal the crack).  I’ve never done this myself but it supposedly works.

42. Use ice cold to sooth the discomfort of poison ivy.

43. Dab some on mild sunburn for instant, cooling relief.

44. Rub dry skin patches with it several times a day to make skin soft again.

45. Make cheese sauce with it.

46. Make paneer (easy South Asian cheese that requires no rennet).

47. Make potato cheese soup.

48. Freeze it and use it later when you have a dire need for clabbered milk.

49.  Make tapioca pudding with it.

50. Make bread pudding (soak the bread in the milk).

51. Stew pork loin in it.

Oh dear. It seems I’ve run out of ideas!

Can you folks help me out?

I need 50 more ideas to reach the goal of 101 uses! Please add your own creative ideas in the comments section!

I’m sure there are many many more uses for soured raw milk that I’ve missed!”

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