Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Help me use up my sour raw milk

Share:

Home Cooking

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.

Want to stay up to date with this post?

Recommended From Chowhound