Using Sour Milk.
Traveling and end-of-semester events have kept us from eating at home as much as we normally would, which has left me with about 1 gallon of milk that’s gone slightly off.
The stand-by is to use up sour milk in pancakes, but we’re not a big pancake family and there’s only so many flapjacks a small family can consume on a busy Saturday morning.
I decided to aggregate several recipes that use sour milk – forward planning and all that. The only one I’m slightly skeptical about is the cottage cheese.
How else do you use up your sour milk?
Anyone made cottage cheese before? Thoughts on the recipe?
Source: A Thousand Ways to Please a Husband, c. 1917.