Monday, January 23, 2012

Spoiled Milk

Spoiled milk is good as a substitute for buttermilk (and sometimes even regular milk) in a lot of recipes, including pancakes and muffins and buttermilk syrup. Especially if you're poor. Just in case you're wondering, though, it doesn't work too well as a substitute for regular milk when making a white sauce.

In spite of the obvious[to me]-bitter-taste-and-funky-aftertaste, Corey liked the stroganoff! (I didn't tell him I used spoiled milk, and tried to cover the bitterness with onions, green bell peppers, and cajun spices.) All in all, I'm grateful I have such a low-maintenance husband who will eat pretty much anything I put on the table (and that Cajun never makes a fuss, even when it's blander than bland).

I haven't disturbed the stroganoff leftovers which are, hopefully, molding in the fridge (along with a few other things we didn't get around to eating before they were past their prime. Although, in my opinion, the stroganoff was past its prime the moment I decided to use the rotten milk...). It's a trick we've learned well: if you're not too hot about a food item, just leave it in the fridge (or "forget about it") long enough for it to sprout stuff, and then you are perfectly justified in tossing the spoils. It eases both of our consciences. Somewhat.

Unfortunately, though, sometimes the It's Moldy! Where's the Trash? excuse doesn't work. We are the current owners of two butternut squash that have been sitting there for three months, and no sign of fuzzies or unnatural sprouts.

Then again, maybe it's just a chance for me to practice my patience.


Danielle said...

Ha ha!! Those squash last forever! Nice discovery about the spoiled milk. I would have never thought of buttermilk syrup.

Linda said...

That's so make something and then not be able to eat it! arghhhhhhh

Kimberly said...

I don't think Spencer would ever let me get away with using spoiled milk in a recipe (unless I didn't tell him I used it).

And if it makes you feel better, I just baked a cake and put too much batter in the pans and it spilled and burned all over my oven. So there. We're related.

Liz Wilcken said...

Did you say Cajun and bland in a sentence together? Pretty sure that's an oxymoron ;) Also, adding a little vinegar to some milk is equal to using buttermilk in recipes. I've done that to make frosting for cakes! :)

janel said...

Ha! Maybe you can teach me to be more frugal. You are a brave woman! I can see how cajun seasoning might come in handy for that rotten milk stroganoff!!!
Also, so hilarious about the squash. That stuff never leaves us via the mold route. Just set Rich on the path to finding good recipes for it, though they might use cream, which you probably can't substitute out with rotten milk.

krista said...

Okay, that's hilarious. One time Sarah Curtis put cottage cheese in the bottom of my powdered milk in the fridge. I decided it had gone bad after tasting the weird flavor, and found the chunks at the bottom and it was not a happy moment for me.