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.
The 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,
The rest went into the freezer for later snacking and packing in lunches.
Then I made a double batch of these pancakes.I 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. A 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.