Sour milk and scones

Ladyhawk

I have tried to search through the threads with scones and sour milk in the title to get a good recipe to use up some sour milk before it splits... can I just use the recipes that people have previously posted and where it says milk, i use the sour milk? I have now spent a good couple of hours looking for a recipe and keep getting distracted by interesting threads! I really need to get on and do stuff today!

Ta

angeltreats

You should be fine to just use whatever recipe you have and use the sour milk in place of 'normal' milk. Apparently you get a better rise if you use sour milk - I like using buttermilk but milk that's on the turn should do the same job.

Off the top of my head, my basic scone recipe would be about 12 oz SR flour, 3 oz Stork, teaspoon of baking powder and enough milk or buttermilk to turn it into a dough. I would get twelve scones from that.

phizzimum

and stupid question...when you say sour milk do you mean milk that's gone off? how off? when it just doesn't smell right I'm guessing. if it's lumpy and furry I suppose it's gone too far! and could I freeze it until my next baking session?

msb5262

I'd use sour milk that's gone lumpy and smells sour but if it smells really unpleasant, I'd chuck it. Don't think I'd freeze it - I reckon it would separate quite dramatically and be hard to mix in. If you're planning ahead like that, you might as well mix some lemon juice with fresh milk to start it souring a couple of hours before you want to bake!
HTH
MsB

phizzimum

was just interested in using up gone off milk really! I'm very cross with myself when I end up throwing it away. one of my DDs has goats milk (which only comes in 1 litre cartons) and if she hasn't had much milk in the week it can end up going off as no-one else drinks it. This week I've tried to be more organised and froze half her milk the day I bought it, so hopefully that will reduce any waste.

Ladyhawk

I've just made a large batch of scones with the sour milk that was about a week out of date. I did half plain and half cheese. They are gorgeous!!

foxgloves

When I did cookery lessons at school, we were taught to use up sour milk in scones. We used to use the rather cheesy smelling bottles that the teacher has used the previous week to demonstrate the process of milk going off! She was an older teacher and very 'Old-style' in approach to meal planning, cooking & use of leftovers. I have to say that the scones were very nice and while I don't often have sour milk to use up, I have no problems using it in scones if I do.

msb5262

Forgot to say that if you make your own bread, sour milk is great in that too.

Caterina

I use kefir grains to sour the milk (soya as well as dairy) to make soda bread and scones - much cheaper than buttermilk!

The milk can be used well into a good stage of sourness but when it smells "cheesy" I know it has gone too far. For soya milk I know that it has gone too foar when it gets a yellow-orange tinge. Before that stage, all ok.

tandraig

yes sour milk is best for scones but if i dont have any, I just add a little touch more baking powder - about a quarter of teaspoon. I dont use SR flour as I dont buy it, just add extra to the recomended amount for the amount of plain flour i use.

2009ismyyear

I have used sour milk that I have frozen - seems to be Ok - if it has separated I just give it a shake!