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    uses for sour milk


    Source of Recipe


    Renee Stump

    Recipe Introduction


    Here is a big list of uses for sour milk. I got this off another list so I
    am sorry for not giving credit to whoever sent this through the first time
    :).

    Once you have successfully changed your mindset about throwing out raw milk
    and cream that isn't absolutely fresh, you will be ready for the next step:
    using it in a variety of tasty and healthful dishes. Here are a few ideas
    for incorporating soured milk and cream into your cooking repertoire:
    I. Make homemade whey and cream cheese with the soured milk (leave the milk
    on the counter until it fully separates. Strain through a strainer or
    colander lined with tea towel). Try blending the cream cheese with a few
    strawberries and maple syrup for a delicious spread for sprouted bagels.

    2. Soak organic pancake mix overnight in soured milk. This approach results
    in much tastier, fluffier, and healthier pancakes than mixing with water and
    cooking immediately.

    3. Use soured milk or cream to make scrambled eggs.

    4. Use soured milk to make custard pudding or crème brulee (see recipes
    below).

    5. Use soured cream on a baked potato or spread on a sandwich instead of
    mayonnaise.

    6. Mix a tablespoon of soured cream in a bowl of soup to liven it up and
    make it digestible.

    7. Use soured milk instead of whey to soak oatmeal overnight.

    8. Mix carob powder and a little rapadura into slightly soured milk and give
    to your kids as "chocolate milk." They'll never know the difference (mine
    don't!) and it's good for them.

    9. Use soured cream to make sweet potato casserole (see recipe below).

    10. Use soured cream to make meatloaf (see Nourishing Traditions, page
    356).

    11. Warm slightly soured milk on the stove with some cocoa powder and
    Rapadura to make fabulous hot chocolate.

    12. Make traditional British white sauce with soured milk (see recipe
    below).

    Whether you use soured milk and cream in a cooked recipe that calls for
    fresh dairy or you use it on a sandwich or baked potato, none of it goes to
    waste. Most importantly, you have now incorporated the practical aspects of
    using raw dairy in your home. All of us want to maximize our investment in
    whole foods, a goal clearly embraced by traditiona1 cooking methods. A
    simple change in mindset is what is necessary to attain this end. Happy
    cooking!

    CUSTARD PUDDING Serves 4

    3 eggs
    1 3/4 cups soured, raw milk
    1/4 cup Rapadura or maple syrup (maple syrup gives a kind of "flan" taste)
    1 teaspoon vanilla
    1/8 teaspoon sea salt
    Whip together in baking dish. Cook at 400 degrees for about 45 minutes or
    until knife or toothpick comes out clean. Cool, serve.
    Note: I've also made this with 1/2 soured cream and 1/2 soured milk. Total
    decadence!
    Hint: This is also very nice cooked/served in a piecrust made with lard.
    SWEET POTATO CASSEROLE
    Serves 4
    1-2 pounds sweet potato
    1/4 pound (1 stick) butter
    1 7-ounce package raw coconut cream (available at most Oriental or Latin ~,
    American markets)
    1/4 cup soured, raw cream
    3 egg yolks
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/4 teaspoon sea salt
    Bake (do not microwave) sweet potato until tender and peel while hot. Place
    in a casserole dish and mash until smooth. Melt coconut cream and butter
    together over low heat on the stove. Mix butter/coconut mixture, cream, egg
    yolks and spices with mashed sweet potato in the casserole dish. Whip until
    mixed well. Sprinkle with additional cinnamon on top if desired. Place in
    a preheated 350 degree oven for 30 minutes or until bubbly on top.
    Hint for Moms: This is my one-year-old's favorite dish!
    TRADITIONAL BRITISH WHITE SAUCE
    Makes 2 cups
    2 cups soured milk
    2 tablespoons arrowroot powder
    2 tablespoons Rapadura
    1 1/2 tablespoons butter
    2 tablespoons brandy
    1/2 teaspoon vanilla
    Gently heat 1 1/2 cups of soured milk over medium heat but do not allow to
    boil. Mix Rapadura and arrowroot powder together. Add remaining 1/2 cup of
    cold, soured milk to rapadura-arrowroot mixture to make a paste. Mix this
    paste with the heated milk and cook for 5- 7 minutes, stirring constantly.
    Add butter, brandy, and vanilla while cooking. Add a bit of cold soured milk
    after sauce is cooked to keep skin from forming on top.
    Hint: This is a delicious topping for fruit, homemade cobbler, or fruit pie.
    CRÈME BRULEE
    Serves 8
    1 quart heavy, soured raw cream
    8 medium egg yolks
    1/2 cup Rapadura
    1 tablespoon vanilla extract
    8 rounded teaspoons Rapadura or Sucanat
    Heat cream gently with vanilla but do not let it boil. Beat egg yolks with
    Rapadura or Sucanat until smooth and well blended. Beat vanilla and hot
    cream into yolk mixture. Pour into 8 4-inch ramekins (about 3/4 cup per
    ramekin). Set dishes in very shallow pans of warm water. Bake 45-50 minutes
    in a 300-degree oven until custard sets and forms a crust on top.
    Let custards cool, cover lightly with waxed paper and chill 4 hours in the
    refrigerator. To serve, sprinkle 1 rounded teaspoon Rapadura or Sucanat
    over the top of each. Place under the broiler until the sugar melts, being
    careful not to burn. (It melts very quickly!) Let the casseroles cool and
    then return to refrigerator until melted sugar forms a crust. Serve very
    cold.
    Hint: Serve this when your vegetarian friends come to dinner. They won't be
    able to get enough of all the wonderful animal fats in this dessert.

 

 

 


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