Sour milk and scones

carolinosourus

Hi all,

Sorry to bump this. I have some off milk, which I kept meaning to use to make some scones. I've finally this morning got round to making some with it, but the milk smells very cheesy! It hasn't separated and still looks like milk, just whiffy. I've made one plain batch just to see, but I'm wondering if you guys reckon I could make up another batch before the first ones have finished, I was going to add cheese and some dried thyme

TIA

Caroline xx

fdavid_2

Caterina wrote: »

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

I get through about a litre of kefir per day. Drink about half with fruit puree & make Irish Soda Bread with the rest.

Buttermilk is expensive to buy but very very simple to culture from a bought tub. Simply mix well with 4x the amount of whole milk & leave, covered in a reasonably warm place for 24 hours. Unlike kefir, buttermilk contains no alcohol.

Ladyhawk

I have a bottle of sour milk and have made up a batch of scones which got me to thinking why is sour milk so good for scones but is not used in most other baking.

I am sure there is a very obvious answer but what is there to stop me using it to make my courgette muffins or any other batch of deliciousness?

angeltreats

No reason you can't use it for other stuff. I use it a lot for muffins - in fact I deliberately sour the milk with lemon juice It's the same as using buttermilk. The acid of the sour milk or buttermilk reacts with the bicarb to give a good rise and light texture.

Ladyhawk

Thanks Angeltreats... I'll havea go at the courgette muffins then...