2 litres of "on the turn" milk!

recovering_spendaholic

I have just discovered a 2 litre bottle of Cravendale milk which has been wrongly rotated in the fridge so it's just past its sell by date and smells a bit iffy. I have done a search for things to do with sour milk but only found stuff about quark. Am I right in thinking I can use it for scones? Even if I make loads of scones I won't use the whole 2 litres (or anything like) so can anyone think of anything else I can do with it to save wasting it? Would it be okay in cheese sauce or would I just be wasting the cheese if I make it? I also have loads of Activia yoghurts which go out of date today so anay advice on what to do with them would also be welcome. I have decided that no matter how much my kids beg I am never buying yoghurts again because they NEVER eat them!

Janey3

I was going to suggest scones, as sour milk can be used in them.
here's a link that may help
http://recipecircus.com/recipes/sheberry/Dairy/uses_for_sour_milk.html

Janey3

elyphant

Scones definitely work with milk on the turn, and you can freeze them too. You can also make pancakes with iffy milk.

Pink.

Hi recovering spendaholic,

This thread might help:

Help - Milk has gone off..... ( sour milk or cream )

I'll add your thread to that one later to keep the suggestions together.

Pink

freakyogre

The yoghurts are probably still fine to eat (if anyone will!) If not, I tend to use them in smoothies.

Boodle

Hi there I would probably freeze the milk in 100ml batches to use for baking and pour the yoghurts into ice lolly moulds.

AudreyHepburn_2

A batch of scones will only use 150 to 200 ml milk out of the 2 litres.
Make fresh soft cheese by heating it gently with 2 tablespoons of lemon juice and stir gently to "split" it into curds and whye ( use the whey to make scones/soda bread) Tip the curds into a sieve or colander lined with a clean,non fluffy tea towel and allow to drain.
You can make firmer cheese by folding the cloth over the top after most of the whey has drained out and pressing it with a smallish weight like a tin of beans.
This is how paneer is made.

Boodle

AudreyHepburn wrote: »

Make fresh soft cheese by heating it gently with 2 tablespoons of lemon juice and stir gently to "split" it into curds and whye ( use the whey to make scones/soda bread) Tip the curds into a sieve or colander lined with a clean,non fluffy tea towel and allow to drain. You can make firmer cheese by folding the cloth over the top after most of the whey has drained out and pressing it with a smallish weight like a tin of beans. This is how paneer is made.

I make my own soft cheese today by draining a pot of organic yoghurt (which I have just done tday it so happens ) but I think I will try this next time I have some milk past it's best. Thanks for that