I have a partial quart of milk in the fridge that has soured. I can't think of anything to do with it other than to make pancakes or to dump it. What do you use your sour milk for?
As you can see from my question all this is "whey" over my head. That "sour-smelling" cockleburr-filled tail up aside my face might have "curdled" my brain. I'm sure the answers can be "churned out" and there are probably more milk terms to be "separated" from our memories.