You may recall that awhile back we joined a cow share program. I had really good intentions of making all sorts of things with the milk but have yet to get around to most of it. That, combined with the fact that we’re still not quite comfortable drinking it raw, plus the fact that it only stays fresh about a week, all means that we have a lot of milk building up. I had 3 gallons of souring milk in the fridge already when I picked up a fresh gallon yesterday. I made mozzarella with the new gallon (more on that later!).
What’s a girl to do with all the sour milk? Use it! That’s the nice thing about raw milk: it sours instead of rotting. It works wonderfully in all that bread I’ve been making and freezing. The recipe I use calls for dry milk and water. I substitute the same amount of milk for the water and leave out the dry milk. I shake the gallon really well first, heat to the proper temperature, stir well, and viola! I think it may have even improved the texture and the flavor of the bread.
Since I’m still trying to catch up I’ve been freezing some of it to use later on too. I used ice cube trays and lots of small dishes to freeze easy to use chunks.
What do you when you have extra milk?