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We have all been there – you open the fridge to collect some milk for tea or coffee and then find that it has soured. Your first reaction might be to pour it down the sink, as yet another staple in your kitchen seems to have gone bad. But before you waste it, think twice!
Sour milk doesn't have to be discarded as it can become a valuable ingredient, offering multiple creative and practical uses, whether you are looking to cut costs, reduce waste, or experiment with homemade recipes. You can use it, for example, while whipping yoghurt and paneer; also, you can use it to add flavour in baked goods or marinate meat.
So, the next time you're in the process of getting rid of that sour milk, here's a guide on how to use it to make something tasty and useful.
Homemade Yoghurt
You could turn sour milk into the creamiest, most delicious yoghurt you ever had. Yoghurt is made by fermenting milk using bacteria. Curdled milk can be used as a base for this very process. Here's how:
Strain the spoiled milk water, keeping the thicker residue behind. Let the thick milk stay in the fridge overnight. The next day, blend it well and add 1-2 tbsp fresh yoghurt to act as a starter culture. Let it sit in a warm place for almost 24 hours.
Then you will have homemade yoghurt ready to be enjoyed in breakfast bowls, in smoothies, or as a dessert.
Make Paneer
Another great use of sour milk is in the preparation of paneer, which is a staple in most Indian cooking. Paneer is fresh cheese made by curdling milk using an acidic agent such as lemon juice or vinegar. With sour milk, you're halfway there!
Boil the sour milk and add a couple of tablespoons of lemon juice or vinegar to it. Let it curdle completely. Strain it with muslin cloth to remove whey from curds. Next, press the curd dry and let it cool to form soft paneer which can be used in dishes like paneer butter masala or grilled for salads and wraps.
Prepare Buttermilk for Baking
Buttermilk is the most common ingredient required in all baking recipes. Preparing buttermilk is not a complicated process as you can always use curdled milk from natural sour milk. It gives the tangiest flavour with a tender texture to cakes, pancakes, and bread. Just store the curdled milk in the refrigerator.
You can use the curdled milk any place you need buttermilk in the recipe. You'll notice that sour milk is actually quite safe to use in recipes, especially for a light, fluffy baked good such as scones or muffins.
As a Meat Marinade
Curded milk can be used in place of curd (yoghurt) in meat marinades. This is because lactic acid in sour milk breaks down the connective tissue in meat and a little bit of acidity adds a lot of flavour.
Use sour milk as your base, then marinate chicken, lamb, or even fish. Spice it up further by adding spices and herbs to the marinade.
Let the meat sit in the marinade for a few hours before cooking for tender, juicy results.
Whip Up a Tangy Salad Dressing
If you enjoy creamy, slightly tangy salad dressings, sour milk will be the perfect base for homemade dressings. Just mix together sour milk with a little honey, mustard, and olive oil. Whisk until smooth, season with salt and pepper to taste, and you're good to go-to go on a green salad in which the tang adds great balance with fresh veggies.
