If you buy organic milk, you have probably felt like crying when it goes sour before you finish with it. Don’t despair though. Soured milk in many households just means that it’s time to bake!
Sour milk also goes by the more palatable name of ‘clabbered milk’ or, more commonly, these days – buttermilk. In the past, when nothing was wasted, you would be hard pressed to find anyone standing over the sink, pouring away their milk. When refrigeration either wasn’t available or wasn’t reliable, soured milk was a delicacy used with many foods – including slathered on biscuits.
Recently, a number of people from my food buying co-op had their milk go sour. A wise co-op member quickly sent out an email advising everyone to stay calm and attached the recipe below. That’s because soured or clabbered milk can be used as a rising agent in baking. The next time your *organic milk goes sour, try it!
My Organic Milk has Gone Sour BiscuitsAndrea Ball
This recipe may be doubled for a large family or a gathering – otherwise it’s best to bake it FRESH. Funny to say, but sour milk ‘keeps’ a while
Preheat oven to 400 degrees when you are ready to bake. (This can be made the night before for breakfast). Lightly grease a shiny baking sheet with coconut oil (a high temp oil)
- Beat one egg in a one cup measuring cup … fill up the rest of the space to one cup with milk.
- If you are using warmed or liquid honey or agave put in a tablespoon NOW … if you want to use sugar add with the dry ingredients.
- If you want a sweeter biscuit with dried fruit you can add some vanilla now.
- 2 cups of flour (your choice but at least one cup should have gluten in it)
- 3 tsp baking powder
- Pinch of salt
- 1 Tbsp of sugar
- (if not using honey or agave … you can leave out sweeteners altogether but they don’t brown up as well)
- Fat: about 1/3 cup. (your choice: butter, coconut oil, EarthBalance, etc. My Baba used to use chicken fat she’d rendered… it all works. Fat can be reduced to 1/4 c if you are adding CHEESE
Rub the fat into the dry mixture until is totally blended in. At this point you can stop and put everything in the fridge and save the blending and baking until morning for breakfast.
Or, you can now add your ‘add ins’. This is the FUN part. Decide what flavour and make your biscuits either sweet or savoury … add cheese, nuts, herbs and spices, dried fruit etc. in a pleasing combination…cheese would be about 1/3 cup grated or chunked… nuts about the same, dried fruit maybe a little more, grated fruit peels like orange and lemon add flavour too.
Blend the wet into the dry. Stir. Dough will likely be sticky. Add enough flour to make it easy to knead and then knead lightly about one minute.
Roll out with a little flour or cornmeal and cut into shapes. Place on a baking sheet not too close but they swell upwards and don’t spread much. You can also roll this mixture in a rectangle and fill with ‘sugar and spice’ or with a bit of pizza sauce, cheese, and pizza toppings chopped fine, roll like a cinnamon roll, slice and bake.
Bake in the middle of the oven
Check after 12 minutes to see if they are getting nice and golden. They take about 15 minutes (give or take). ENJOY!
*Conventionally-raised, pasteurized milk tends to go ‘off’ rather than sour. I would likely stay away from using that milk. Additionally, it’s important to note that today’s store-bought buttermilk bears little resemblance to the pure, raw milk product you would have found on your grandma’s cupboard. The milk on store shelves has been pasteurized – meaning it’s been heated to kill off the bacteria. That process though kills off all the bacteria – including the important ones that served past generations.
*Did you know you can make your own buttermilk simply by adding some lemon juice or apple cider vinegar to your milk?