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Sour milk

August 18, 2013

There was a power outage while I was away for a few days this week, and I came home to sour milk in the fridge.   There was about a quart (litre) that went bad.  So I went in search of recipes that use sour milk.  I made this spice cake.   The middle didn’t fall as much as it looks in the picture.  But the advice on the recipe to use a bundt pan is probably good.

IMG_4046aThe amount of flour is not specified in the recipe.  I used 1/4 cup of whole wheat flour, and then added 1 to 1/2 cup of white flour on top of that.  The texture came out light and moist.

After eating one piece,IMG_4050a IMG_4052a

The rest went into the freezer for later snacking and packing in lunches.IMG_4053a

Then I made a double batch of these pancakes.IMG_4061aI added an additional 1/3 cup of powdered milk to the batter to give them an extra calcium boost.  I meant to add a bit of whole wheat flour, but forgot.  Argh.

After taste testing one, I packed the rest away in the freezer.  IMG_4063aA double-batch produced 14 pancakes total, so I know mine were twice the size anticipated in the recipe.  I used a 1/4 cup measure to pour the batter onto the griddle.

I still have approximately 1 cup of the sour milk to use up.  According to numerous sites, I should pour it at the base of my rose bush.

My milk had not yet separated, so I didn’t try making cottage cheese.  I’ll save this recipe for the next batch of sour milk.  There will be another batch, this I know.

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From → Food

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