Help -- I need to use up 4 gallons of soured raw milk...

[LisaKinVA]

So, I got my family out of the hotel.  We started purchasing raw milk.  The first two weeks in the house, my refrigerator wasn't working properly, and well...about 2 gallons went bad.  Beyond that, we just don't drink as much milk when we aren't eating cereal (although how we can't consume 5 liters in a week is still a bit mind-boggling, but I'm working on it).

 

I'm getting ready to make 200 biscuits, that will probably take care of a bit... but do I need to add vinegar to it?  I have a buttermilk culture in my freezer, should I use that?

 

Now...what to do with the rest of it?

 

Due to fundraising efforts, I am short on freezer space...but I could theoretically make a very large batch of pancakes to freeze.  Or, would soured milk make a good yogurt?  I have lots of uses for yogurt.  

 

Oh, beyond that...I'm having to do a pretty low-carb, very-low-sugar diet for the next 6 months.  I received a phone call from the nurse at the hospital regarding my cholesterol, and they want to re-test in 6 months.  My cholesterol has always been high, but I did take it as a "win" of sorts that (a) it was much, much lower than it was 5 years ago...of course, they tested it when I was 2 weeks postpartum), and it was roughly the same as it was when I was 25 and on the "heart healthy diet," and an exercise fiend (5-7 hours of intense cardio and 4 hours of weight training a week...18% body fat).  FWIW, there is no history of heart disease in my family, and my blood pressure is 106/55 at my last visit...Oh, and another "win" was that my cholesterol dropped 20 points from 5/9 to 5/16...after getting moved into our house, and starting back to our "normal" diet.

 

So...now, what to do with the soured raw milk?

[Melissa in Australia]

I would tip the soured milk down the drain.

We have a house cow and raw milk. If raw milk goes sour then it could be contaminated with not so good bacteria.

[Amira]

I'd probably also just throw it out. If you do decide to use it, I wouldn't recommend yogurt. I've had yogurt made with sour milk and it has a funny flavor.

[Aura]

When my raw milk would get old and sour, I would use it for anything that called for buttermilk...no additional vinegar necessary. So I think using it for biscuits or pancakes would be fine. But if you don't feel comfortable consuming it at all, then I would pour it on some plants instead of down the drain.

[Chris in VA]

No experience with raw milk here, but I'd listen to those who have shared already and say "buh-bye."

[Aura]

When my raw milk would get old and sour, I would use it for anything that called for buttermilk...no additional vinegar necessary. So I think using it for biscuits or pancakes would be fine. But if you don't feel comfortable consuming it at all, then I would pour it on some plants instead of down the drain.

**acid-loving plants

[LisaKinVA]

Raw milk, when soured, can be used to make all sorts of things -- it doesn't go rancid like pasteurized milk.  It develops more of a probiotic aspect.  I have safely used it in breads, etc.  I am not worried about using it.  But, now I have a LOT.  It's been in my freezer.  Essentially, it doesn't taste SOUR, it tastes...cheesy.  I could make cottage cheese from it, too...but it would just make way more than I could eat.

 

I've googled lots of things I could do...but if I don't have to use vinegar, I'm going to use as much as I can in the biscuits (looks like I'll need a whopping 1 gallon of what I have (max), only 3 gallons to go.  I could use a lot in pancakes...and anything I make will have to be stored (somehow), until its eaten.  I guess the question becomes what can I make and most easily store that we can eat in a reasonable time frame...which probably means pancakes.  That's a LOT of pancakes :p

[athomeontheprairie]

Turn suns into cottage cheese? Do you have the supplies to make mozzarella? That would use up some.