Expired milk in mac and cheese

His mum lived through the Great Depression when lots of people couldn't afford certain ingredients regularly or didn't have access to them.

He said that growing up, she always told him to save the spoiled milk for the pancakes. He said it was perfectly safe and they used to use it in place of buttermilk for baking. At first, it sounded a little gross, but after thinking about it, I realized that yogurt, cheese, and traditional buttermilk were all historically made from various processes that included spoiling milk. People have been consuming those safely for hundreds of years, so how bad could it be? Well, I had a carton of milk that expired 2 weeks ago and was definitely sour, so I decided to try my coworker's tip and bake with it as an experiment.

Actually, it's my roommate's spoiled milk, but somehow I don't think he'll miss it. I chose my biscuit recipe which normally calls for buttermilk to test it out. I made the recipe exactly as I normally would and substituted in the sour milk instead of buttermilk. Here's now the biscuits turned out. They certainly look fine. So far, so good. I steeled my courage and ate a biscuit.

It tasted pretty much the same as it normally would. It definitely had that bit of sour aftertaste, but it was indistinguishable from the usual taste of buttermilk, as far as I could tell. And, more importantly, I didn't get sick.

I wouldn't recommend drinking spoiled milk by itself, but the heat from baking with it seems to have killed any potentially harmful pathogens that it might have contained. In conclusion, using spoiled milk as a replacement for buttermilk seems totally legit. In my opinion, squeamishness is the only impediment to this bizarre but effective housekeeping recommendation.

While my recipe turned out fine, I wouldn't advise using spoiled milk in place of regular milk.

How to Use Sour and Spoiled Milk

Since it has a slightly sour buttermilk taste, I recommend using it only as a replacement for buttermilk in your baking recipes. Sign in or sign up and post using a HubPages Network account. Comments are not for promoting your articles or other sites. I actually prefer old milk over fresh milk to make things like pancakes and cornbread.

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I discovered this when I had no other choice and found that the outcome was so much better. I never throw out milk! Are we talking about organic whole milk and cream, or also about pasteurized milk and cream? I like this article, I never waste milk even if it's gone off there are many recipes using sour milk. In New Zealand I buy milk in 2 litres plastic bottles, every morning I always rinse the cap under the cold water tap removing any milk that's left on the lid from the last time I used it, get a clean wipe and wipe the top of the plastic bottle which will remove stale milk.

If you check a bottle it's the lid that cradles the milk going off, just smell it, it's that, that turns the milk off very quickly, hope this is helpful to other readers to keep milk fresh longer. As a graduate of culinary arts, you can really use sour and soiled milk when baking sour bread or biscuits. What a great idea. When my boys were teenagers it was a gallon every 3 days. Now not so much. Great hub. There always seems to be a bit left that goes sour.

Thanks for sharing a way to use this milk. I think the biscuits look delicious! Good idea I don't think I've had milk sit around long enough to spoil. I think I must buy 4 gallons a week at least, or I did when my older kids were still at home This is a great idea, as I too hate to waste. Next time some goes bad, I will just make a batch of buttermilk biscuits to throw in the freezer for later use.

Thanks for the idea! Wow, this is very interesting information! I had no idea you could use sour milk, but I also hate wasting food. I am not a big baker, but I will file this one for future use. Thanks for the info! I have been using it for years. I use in biscuits, cornbread, sour dumplings, apple fritters, and other bready dishes. If it has just gone off, it can be used to make Stroganoff sauce too, but it tastes slightly different than using sour cream.

Not bad, just slightly more tangy, and less creamy. Using it mixed with cream of mushroom soup can bring a new taste to casseroles. Seems to compliment fish very well, I suppose because of the tartness. I've never seen anyone get sick from doing this. However, as you said I have seen people get sick from guzzling ruined milk straight! In our home we don't dump spoiled milk. My mother makes different kinds of sweetmeats from spoiled milk. Now my mother has another dish to make.

Great hub Christy. It is my understanding it is okay to use sour milk as long as it hasn't gotten to the point of being spoiled. There are actually tons of recipes on the Internet that call for sour milk so your experiment is right on the spot! I know it sounds pretty crazy, but my roommates have tried them by now and nobody's gotten sick, so I'm calling it a success. Well as long as I don't get sick from spoiled milk, I would be willing to use it. Good idea here, of course I am still worried about it: Hmmm, how interesting.

I find this information very useful, but I don't know how brave I am in actually testing it out: Other product and company names shown may be trademarks of their respective owners. For instance, cheese is best stored in wax paper, because it lets it breathe and it's less likely to mold. The book has a directory listing over 85 types of food and information on how long the products stay fresh and how to store, freeze and use them up.

I know I'm guilty of letting farmers market produce sit in the back of a crisper drawer too long, and once I finally find, say, a head of greens, it's all wilted. I see that in the book, you say there may still be hope for these sorry-looking vegetables?

Yes, most vegetables that wilt in the fridge can be soaked in a bowl of ice water, and that will crisp them up.


Even lettuce? It seems once lettuce goes a little brown and watery, it's too far gone to eat.

We saute all our other greens. Why not lettuce? When it gets a little brown or wilted, sauteing it is a way to use it up. It's especially good for those bags of mixed greens [that often sit in the fridge too long]. You talk about the importance of using your freezer to its full potential.

How To Tell If Milk Is Spoiled, Because You Definitely Shouldn't Drink It If It's Expired

Can you give some examples? If I have a bit of a leftover ingredient — say, an onion — I'll chop it up and toss it in the freezer. Or, if I have a half-can of tomatoes, it's easy to pop it in the freezer. They'll last longer. Bread is a great thing to stick in the freezer.

Don't Toss That Sour Milk! And Other Tips To Cut Kitchen Food Waste

If it's unsliced, it's best to slice it before freezing. That way, you don't have to defrost the whole thing. You can just pop it in the toaster. And milk.

Spoiled Milk at the Office: A History Lesson

It's easy to put your milk in the freezer when you go on vacation. Defrost it when you come back. Then you don't need to go to the store to get milk for your coffee on the first day back! I'm imagining that milk is one of the more common items that Americans toss out. I know we don't often finish an entire gallon in a week. But your tip here is that you don't have to throw away sour milk. You can actually cook with it? Actually, cooking with sour milk is delicious.

It's a substitute for buttermilk. You can [use it] in pancake or biscuit batter. And you can't taste the sour! I've pushed it, and let the milk get really old. The pancakes turned out fluffy, and really good. As long as it's pasteurized, sour milk is unlikely to make you sick, Gunders writes, because as milk ages, it becomes more acidic, creating an environment "unfriendly to microbes that might cause illness. In the book, you talk about the proper ways to store food in the refrigerator. What are the most useful tips to remember? Most fruits and vegetables — particularly after being cut — store better in an airtight container.

Your refrigerator is coldest on bottom and warmest on top, says Dana Gunders. So store items that need to be colder, like meats, on the bottom and those that don't need to be quite as cold, like yogurt, higher up. Also, your refrigerator is coldest on bottom and warmest on top. So storing things that need to be colder, like meats, on the bottom is helpful. And [store] things that don't need to be quite as cold, like yogurt, higher up. Where should eggs be stored? My fridge has a built-in egg crate space on the door.

Never put eggs on the door of the fridge! This is the warmest place, because it gets a blast of room temperature air every time you open the door. So it's better to keep eggs in the main part of the refrigerator. There must be things that we should toss, right? For instance, meats that have gone off in smell or color? Or what are some other examples? Potatoes are actually something you want to be careful with. If there's any kind of green tint to the potato, that's something you do not want to eat. It has a natural toxin once it turns green. Speaking of what not to eat, I was surprised to read that the leafy tops of strawberries are edible.

Or maybe I'm just used to slicing them off. The green tops to strawberries are edible, but they don't taste very good.