Friday, May 23, 2008

What do You do When the Milk Sours?

Most folks figure that since it's soured it is no longer useful and toss it into the trash.

Soured milk is a wonderful baking ingredient. It can be used in all baked recipes that call for sweet (fresh) milk and buttermilk. The flavor of the baked product is just as wonderful as if made with sweet milk or buttermilk and often times the products are lighter and fluffier.

If we think about it, we are soured milk. God originally created us in His image. If we were created in His image, then we were created perfect and without flaw because God is perfect and without flaw. But then sin entered into us and soured us. Has God tossed us into the trash? No! For those of us who will allow Him, He takes the soured milk of our lives and creates wonderful and favorable products that He, once again, finds delight in.

Here are a couple recipes using soured milk. It is my prayer that if you try them, you will consider yourself and your relationship with God. Are you allowing God to create something wonderful and favorable from the soured milk of your life?

Soured Milk Hotcakes
1 egg
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 c. soured milk
1 tbs. sugar
2 tbs. melted butter
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Beat egg until fluffy, beat in remaining ingredients until just smooth (there may be a few small lumps). Grease heated griddle, if necessary. Pour batter onto hot griddle (griddle is right temperature when a few sprinkles of water will skittle around) to desired diameter. Cook hotcakes until puffed and bubbly. Turn and cook other side until golden brown.
makes about 5 6" hotcakes

Soured Milk Waffles
2 eggs
1 c. all-purpose flour
1 c. whole wheat flour
1/2 c. melted butter
1 3/4 c. soured milk
1 tbs. sugar
4 tsp. baking powder
1/2 tsp. salt

Heat waffle iron. Beat eggs until fluffy; beat in remaining ingredients until smooth. Pour batter from cup or pitcher onto hot waffle iron. Bake until steaming stops, about 5 minutes. Remove carefully.
makes about 3 10" waffles

Soured Milk Biscuits
1/2 c. shortening or lard
1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 tbs. sugar
1 tbs. baking powder
1 tsp. salt
3/4 c. soured milk

Heat oven to 450 degrees. Cut shortening into dry ingredients with pastry cutter or two knives until mixture looks like crumbs. Stir in soured milk just until dough leave sides of bowl (dough will be soft and sticky). Turn dough out onto flour surface. Lightly sprinkle top of dough with flour. Turn and fold dough 3-4 times. (Remember, the more you play with the dough the tougher your biscuits will be - A LIGHT TOUCH MAKES FOR LIGHT BISCUITS). Roll out to 1/2 - 3/4 in. thickness. Cut with floured biscuit cutter or rim of a glass. Place on an ungreased cookie sheet, sides touching. Bake until golden brown 10-12 minutes. Immediately remove from cookie sheet.
makes about 1 dozen

Soured Milk Dumplings
3 tbs. shortening
1 c. all-purpose flour
1/2 c. whole wheat flour
2 tsp. baking powder
3/4 tsp. salt
3/4 c. soured milk

Cut shortening into dry ingredients until mixture looks like crumbs. Stir in soured milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew. Cook uncovered 10 minutes. Cover and cook an additional 10 minutes.


  1. Keeper you always have such kind words for everyone.

    Thank you, tb

  2. I was thinking again last night about this post and even told my hubby about it...mainly the milk/recipe part. But something in it is really working in my spirit. This is such a timely writing and I want to thank you again for posting it.

  3. I never thought of using sour milk for anything! This was great. I once read that if you wash by hand, lingerie that has become dingy (slips, maybe) in sour milk, they will be white again. Never tried it, though.


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