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.