What To Do When The Milk Turns Sour

By Emma O’Connell

So some of the milk went “bad”? Well that could actually be good.  Raw milk, since it is unpasteurized, tends go turn sour within a week or less.  But there is no need to throw it out and waste a valuable culinary ingredient, soured goat or cow milk can be used for all kinds of things and it also contains lots of probiotics.

Pasteurized milk will not work for recipes that require sour milk because all beneficial bacteria and enzymes are killed during the pasteurization process, so rather than souring, it becomes putrid.

There are lots of delicious things you can make with soured raw milk, such as biscuits, yogurt, sour cream, bread, pancakes, salad dressing, butter, and cheese, just to name a few.

Here is a great simple recipe for Sour Milk Pancakes that uses 2 whole cups of sour milk:

Sour Milk Pancakes


2 cups of flour

1 Tbs. sugar

1 Tbs. melted butter

2 cups sour milk

1 tsp. baking soda

1/2 tsp. salt

1 egg

Mix the dry ingredients in a bowl, mix the wet ingredients in another, and mix them both together.  If you let it sit for an hour or so (not necessary though) you will have even fluffier pancakes.  Scoop pancake batter onto a hot, buttered cast iron skillet. Yum!

Another great thing you can easily do with soured milk, is add some live cultures (yogurt or kefir starter), let sit (sealed) for 24 hours at 80-85 degrees, and enjoy the resulting highly nutritious “clabbered milk” just like you would yogurt or buttermilk.

To find raw milk in your community, check Pick-A-Pepper.com

More recipes:

A bunch of simple sour milk recipes

About raw milk:







Emma O’Connell is the founder of Pick-A-Pepper.com

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