With food costs rising daily, and no let up in sight, thought perhaps we could pass along a few tips on how to use up the sour milk which becomes quite a problem in hot weather.
HERE ARE SIX WAYS TO USE SOUR MILK:
BUTTERMILK: Add one half cup buttermilk to FOUR CUPS MILK. Let thicken at room temperature. Store in fridge.
COTTAGE CHEESE: Heat sour milk to wrist temperature and strain through cheese cloth — or a diaper. Salt curds to taste.
Use whey for BAKING — add small amount of powdered milk where recipe calls for milk.
CREAM CHEESE: Let cream sour two days. Drain through cheese cloth. Form curds into cakes. Chill.
HARD CHEESE: Heat gallon milk to wrist temperature. Add one crushed junket rennet tablet. Salt when solid. Drain in diaper. Age at least one week.
YOGURT: Heat milk to wrist temperature. To each pint of milk, add one tablespoon of already cultured yogurt. Put into thermos. If you need more space, put into glass jars and leave all day in the sun. Then refrigerate.
Originally published in The Paper, Summer 1973.
Read this article in the original newspaper issue.
Original source: SD_Times1973_06.pdf, printed page(s) 8.
