Sour Milk

• Sour milk is often used in baking as a substitute for buttermilk, adding a tender crumb and slight tang to pancakes, waffles, and biscuits. It provides moisture and helps activate baking soda.
• Use sour milk to tenderize meats. Marinating tough cuts of meat in sour milk helps break down muscle fibers, resulting in a more tender and flavorful final product.
• Add sour milk to sauces and dressings for a creamy texture and subtle tangy flavor. It can also be used to make homemade cheese, like farmer's cheese or paneer.
• Use in quick breads and cakes to create a moist and flavorful outcome. The acidity in sour milk reacts with baking soda, providing lift and a light texture to the baked goods.

• May improve digestion due to probiotics that support gut health.
• Can increase nutrient absorption, particularly of minerals like calcium and iron.
• Some find it easier to digest than fresh milk, especially those with mild lactose sensitivity.
• May contribute to immune system support through the beneficial bacteria it contains.
• Source of lactic acid, which can aid in the breakdown of proteins.

Sour milk is already in a state of spoilage; however, to slow further deterioration (if you intend to use it quickly for cooking), store it in a tightly sealed container in the refrigerator. Use within 2-3 days. Discard if it exhibits an off odor or visible mold.