I was shopping at jean talon in the Saveurs du Marche (?) and saw soured milk for sale (caille). When I was in the Saguenay a few summers ago I had had a salad that was dressed with this milk.. it was... interesting. I'm wondering if this milk is used elsewhere in Quebequois cooking? Does this product have a use in French cooking from France? I know it is used in scottish baking to some extent.
p.s. I had always wanted to make a quail salad and dress it with this product.. une salade de cailles et sa vinaigrette