It happened again last week. The milk in our fridge went sour, waiting in vain for its delicious goodness to be poured over cereal or into a big glass and enjoyed. Nope, we ignored that poor sad bottle of milk until it was well past its expiry date. It happens a lot with just Kevin and I in the house, and since our favourite brand is only sold in 2 litre bottles, is almost unavoidable.
Throwing out (what was once) good food always makes me crazy so I checked the internet for ideas on how to put our inevitable supply of sour milk to good use. Aside from the usual pancakes, and baked goods (some of which I will share with you later on), I was happy to discover I could turn larger amounts of sour milk into Cottage Cheese. OOOOHHH! Alchemy right in my own kitchen!! That intrigued me and I had to give it a try.
After trying many versions of the same basic principle, and suffering a few failures in the process, this is the technique that I have found to work best for me. Now that I have a useful solution for all that sour milk I don’t mind so much the discovery that once again, the milk in our fridge has gone sour. Unless of course, I have already poured it on my cereal.
I do hope you try this. It is simple to do, and the results are so good, I am sure you will be happy you did.
2 litres whole milk, soured
3 Tablespoons white vinegar
1/4 tsp salt ( more or less, to suit your taste)
3 Tablespoons milk (or cream), not sour
Heat milk over medium low heat to 185F, stirring occasionally to prevent milk from scorching.
Remove from heat, and gently stir in vinegar. Let stand 5 minutes to allow curds to form and separate from.
Line a colander or large strainer with double layer of cheesecloth and place over a bowl. Pour curds into strainer, allow whey to drain, discard whey.
Rinse curds under cool running water, then gently squeeze cheesecloth to remove excess water. Curds will be quite dry at this point.
Transfer curds to bowl, add salt to taste, stir in milk. If you like it creamier, just add more milk until it is the consistency you like.
Enjoy. Oh, and yes, you can feel a little smug about your latest culinary feat!