Kroger had a half gallon of whole milk as a “Manager’s Special” for $1.99. Since the expiration date on the bottle was not near, and because every so often it is nice to indulge, I bought it. Unfortunately, when my husband opened it and poured some into my cup of tea, it curdled.
What can you do with sour milk? Bake biscuits? Knead up some bread?
Why not cheese? Cheese is an aged milk product after all, right? It isn’t really as simple as that. However, I did find out that you can use sour milk to make cottage cheese. It is even easier than making mozzarella.
Bring 1/2 gallon of whole milk to 185*F.
Remove your pot of milk from the heat.
Add 3 Tablespoons of vinegar to the milk, to form curds.
Separate the whey from the curds with a fine strainer.
Place the curds in a separate bowl and break them up into the desired size.
Add a little bit of NOT SOUR milk or cream to the curds along with 1 teaspoon salt.
I mixed some of our home made cottage cheese into spaghetti with red meat sauce (I didn’t have time to make lasagna). I plan to have some more with fresh pineapple chunks tomorrow.