Sour milk recipes?

[Poundwise]

Since the pandemic, we have been getting a weekly milk delivery and it turned out to be so convenient that we kept it (the main reason we end up doing extra grocery runs is we're always running out of milk).

However, through an unfortunate confusion we forgot to bring in the milk two days ago and we have 3 beautiful gallons of high quality whole milk gone sour... not spoiled, but definitely sour.

I often cook with sour milk instead of buttermilk but 3 gallons is too much to deal with. This morning I already made a double recipe of waffles (to freeze) and a double recipe of muffins. I also thought I'd be clever and turn a gallon into yogurt in the Instant Pot (never have done this before) BUT it looks like the initial boiling phase turned the sour milk into curds and whey?

What to do with the final 1.25 gallons of sour milk? Also, what to do with the sour milk which was boiled but now seems to have separated into frothy solids and a thin liquid? Can I make it into some sort of cheese?
 

[lhamo]

Sounds like you are already part way to having cottage cheese?

https://www.theselfsufficienthomeacre.com/2013/02/cottage-cheese-made-from-sour-milk.html

[SunnyDays]

You can freeze the milk in small, recipe size amounts and use later.  I've done this and used it in pancakes, cake mixes and puddings.  Anything that requires water can usually take milk instead.  I haven't noticed any difference in texture or flavour.

[Dicey]

Following.

[yachi]

Cookies my mom used to make.  Maybe similar to this recipe:
https://www.plattertalk.com/simple-sour-milk-sugar-cookies/

[MrThatsDifferent]

My grandmother always used sour milk for crumb cake.

[GuitarStv]

Cool!  I didn't know you could still use sour milk.  PTF.

[Poundwise]

Yesterday I made a dozen Belgian waffles, over 4 dozen muffins, and two country buttermilk cakes. Thankfully the heat in NY broke this week so I was able to do a big baking without much suffering. As well, I as used a gallon of milk to make accidental curds as above.  Not knowing what to do, I strained the curds and they are sitting in my fridge.   I didn't realize that the whey could still be used for baking as well, so I threw it away.   Happy to find out that it wasn't all a loss!

@lhamo Thank you for that link!  I found the following recipe in the comments and it looks really good!

Eric M.

Came across site and it made me think of my Grandmother’s recipe for Vereniki (It’s basically a farm-style cheese ravioli or pierogi) when I was a child. I am old now, so this recipe is over 100 years old, but still works and is easy.
Make a dough out of 1 cup water, 1 egg white, 1 teaspoon salt and 2 1/2 cups flour. No heavy kneading required, this is just a mixed dough, you’ll know when it comes together. Remember, this is ‘old world’ cooking. Add flour in stages until nice soft dough, stop when perfect or add more if still sticky.
For the dough filling – Mix 1 egg yolk, teaspn each of salt & pepper (it’s to taste so you can adjust as needed), and 1 lb. homemade cottage cheese (Dry), so when making your recipe, drain well and eliminate the milk or cream at end.
Roll out dough on floured surface to 1/8 inch thickness and cut into 3 or 4″ squares., place heaping teaspn of cheese mixture in center and fold into triangle (one corner to another) and pinch edges.
Drop Vereniki in a pot of boiling water and cook slowly for ten minutes.
These were made when Grandma was making fried ham or smoked sausage. After removing meat from skillet, she would add 1 cup of sour cream to meat dripping, bring to a boil, and pour over the Vereniki. Note: Vereniki can be made with all sorts of sweet or savory fillings (potatoes and cheese or sour cherries are also very popular), but this was Grandma’s standard and she always used homemade cottage cheese.
Thanks for letting me remember and share an old family recipe.

@SunnyDays great idea!  I think I will end up freezing part of the last gallon.

@yachi Your cookies are on my list for today!  Thank you!

[Poundwise]

I doubled this recipe for the "Buttermilk Country Cake" from Rose Berenbaum and used sour milk in place of buttermilk.

http://applesandonions.com/recipes/if-i-knew-you-were-coming-id-have/

[Poundwise]

Hey, it turns out that if I let the curds dry, they can be used as "plastic" too. Though we'd rather turn them into cottage cheese or ricotta!
https://www.howweelearn.com/turn-milk-into-plastic/

[yachi]

Doing some googling, it looks like you can use it as a chicken tenderizer.  The acid helps tenderize, but it's not strong enough to dry it out like a lemon juice would.