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Help me use up my sour raw milk

Vetter | Jun 8, 2008 09:59 AM

I buy raw jersey milk every week and once in a while I have some left over. It seems to acquire a funky, cheesy smell before it goes sour.

Should I be letting it get truly sour before I bake with it? Should I let it sour on the countertop? Is there a point where it's truly comparable to buttermilk for baking?

Any suggestions are appreciated! I do not want it to be said that I let such a treat go to waste.

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