[USER]

My grandma that was born in 1929 taught me to use spoiled milk in making breads and cobblers because cooking it changes it’s chemical makeup and makes it safe to eat.

It makes the fluffiest pancakes. Please, no rude comments.

I’m just sharing a frugal tip from the depression.

[Catherine]

Interesting, and nothing wrong with that if it’s safe and a tried and true recipe

[Joan]

Yes, my mom always used “old milk” (not tooooo old) for pancakes, but you know, when you smell your milk and know it’s not drinkable)

[Nancy]

Yes. I try to use all the expired milk for cooking, making biscuits, cakes, whatever.

[Susie]

My Grandma had a chocolate cake recipe that called for soured milk. If she didn’t have any, she would add a little vinegar to some.

[Cindy]

Me too. If you don’t have spoiled milk you can add a teaspoon of vinegar.

Works the same as buttermilk

[Michelle]

I used to spend approx €4 on 4 yougurts that had live bacteria, bought a small container of kefir that was €1 but just couldn’t eat it, looked like curdsand really bitter

I make yogurt out of it with added fruit and its delicious and far more beneficial health wise

[Vivian]

Milk that is very spoiled is great to pour down your drain into a septic system to help keep it working properly.

[Teresa]

My concern is that “spoiled” milk from the depression era versus now is that back then it was fresh milk not pasteurized like now.

I grew up going to the dairy and getting fresh milk and would not have a problem using that type of ”spoiled” milk for baking but I’m not sure I would trust it after the pasteurization process.

[Suzy]

Yeah, I know someone’s grandma used to put a bottle of milk on the windowsill and let it sour so she could bake with it!

[Emily]

Ya, I don’t think most people understand that milk goes sour before going rancid. Sour milk is perfectly fine to cook with.

My mom taught me to use sour milk instead of spending money on buttermilk

[Valerie]

I lived in Finland and it was common practice to let milk sour and add fruit to it as a kind of yogurt

[Rebecca]

I have a friend born in ‘45. She does this and I’ve had lots of the goodies to try…. absolutely delicious!

[Cindy]

My mom used to make sweet candy with a fudge like consistency out of curdled milked called “Dulce de leche”.

[Anita]

I’ve heard these same ideas. We live in a very disposable culture that doesn’t always think about extending what we have, so I think it’s a good reminder especially for someone who bakes a lot.

I believe spoiled milk can also be used in baking as a replacement for buttermilk.

[Elizabeth]

My father grew up on a dairy farm. He taught me that untreated milk (which he didn’t recommend unless you knew the cow and the dairy) that has soured after being at ambient temperature for a day ot two is entirely different from pasteurized, refrigerated milk that has gone bad.

He’d say the latter had “rotted.” You do you, obviously, but for baking I either use commercial, cultured buttermilk or add a spoonful lemon juice or vinegar to drinkable fresh milk.

I also ignore “best by” or “sell by” dates except to rotate in my fridge.

If it smells and tastes OK, I don’t discard it. Almost no milk is wasted in my kitchen.

[Christine]

I use the milk just getting off to make buttermilk or ricotta cheese. It took me years to get my husband to stop dumping it out!

[Linda]

Honestly, I love this. Thank you do sharing and all the helpful comments as well. I try my best not to toss things and use them safely somehow.

It never occurred to me to use milk this way.

[Jane]

Grandma used sour milk not spoiled. With today’s pasteurization, it’s spoiled. I wouldn’t use it.

To sour milk, add a TBSP of vinegar.

[Author]

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