Yesterday, encouraged by some postings on other frugal blogs, I tried making biscuits with milk that was six days past its “sell by” date. But I can’t even say for sure whether the milk was “sour,” because my son poured some on his cereal by mistake earlier in the day, and said the taste wasn’t noticeably different. The biscuits were good, everyone agreed, but we couldn’t tell if they tasted any different, either.
Exploring the science of sour milk feels like a brave new frontier for me, because it suddenly creates a bunch of uses out of the very cheapest kind of milk. I’m even thinking about setting the rest of the jug out on the counter and seeing if it separates -- and if so, whether we can make it into cottage cheese.
