Hot answers tagged milk
If you're not sure if your milk has soured or spoiled, then you are playing with fire. Either way, I'm sticking with the science on this one: doing anything without first pasteurizing what you have would be at the risk of acquiring a foodborne illness. To make any other recommendation on this site I believe would be irresponsible. The fact that that ...
Is milk sour or did it spoil? Its a big difference! While soured milk is perfectly edible, spoiled milk can be toxic! If it doesn't have foul (not rotten) odor, yellowish and slimy appearance (trust your nose and your eyes!), it is soured milk and you can make cheese with it. Harzer for example, is cheese made from sour milk. Or you can make cottage ...
Actually, you might. Depending on the strain(s) of bacteria in your milk, you might be well on the first steps for making "Handkäs", a speciality from the Frankfurt area in Germany. It uses no curdling agent like lemon juce (for fromage blanc) or rennet. Try this recipe, (english version at the bottom): Handcheese with music
This is a bit of a guess - I've only made carnitas without it - but it probably help helps promote nice browning. The tiny bit of sweetness wouldn't hurt either. Of course, you'll be fine without it too; I didn't know it was a common ingredient and never noticed something was missing. Still could be good though!
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