Why Not to Cry Over Spilt or Sour Milk

Spilt milk is worth a metaphorical tear or two; after all, it is wasteful. But using  milk that has soured is a great exercise in re-purposing as a baking ingredient rather than a beverage.

Before you issue a collective "eeew," let me point out that those probiotics you pay extra for exist in FREE abundance in soured milk. Read below:

PROBIOTICS
Throughout history, in all cultures, humans recognized that a total food, such as milk, when fermented, is actually better than a total food, not fermented!

The Micro-Organisms that live in milk add new molecules that enhance the immune system of the host. In addition, since the micro-organisms are new to the immune system, their very presence stimulates the immune system to become stronger and able to defend against other new invaders.

For this reason, in every country in the world we find Fermented Milk, with the many names listed above, and hundreds of other names given by the small groups who use fermented milk.

Medical scientists in the last thirty years became aware of the benefits of Fermented Milk and they attached a Scientific Name to these products PROBIOTICS.
http://drpinna.com/fermented-milk-probiotics-8244


Sour milk and other products that are the result of fermentation contain live bacteria that are helpful, not harmful. Live bacteria, or probiotics, have a long history that dates back to ancient times. The University of Nebraska, Lincoln explains that probiotics strengthen the immune system, reduce the risk of cancer, allergies, diarrhea, stomach ulcers, kidney stones and irritable bowel syndrome. If you are lactose intolerant, consuming sour milk products that contain probiotics will make digestion easier, because the live cultures break up the lactose sugars before they enter your intestines.
Despite the fact that it is alive, sour milk does have an expiration date. Sour milk will begin to spoil if neglected on the counter for several hours. Storing sour milk in an airtight container in the refrigerator will extend its usability. North Dakota State University suggests discarding refrigerated sour milk one to two weeks after preparation.
http://www.livestrong.com/article/463597-will-sour-milk-hurt-you/

Every Sunday morning, my mother would make us pancakes from scratch using the milk that had soured during the week. For the record, there is no excuse for buying those expensive and chemical additive-laden pancake mixes, when it takes only a minute to make your own. You can find a recipe on the web, or use this simple one:

Measure 1 cup of whole wheat flour into your Pyrex 2 qt measuring bowl
http://www.amazon.com/Pyrex-Prepware-1-Quart-Measuring-Measurements/dp/B0000CFMZP/ref=sr_1_1?ie=UTF8&qid=1315409059&sr=8-1

Add a 1/2 teaspoon each of baking powder and baking soda, along with 1 beaten egg (or 1/4 cup of egg yolks leftover from your frittata or egg white omelet) and 1 1/2 cups of sour milk. A teaspoon of vanilla only improves matters, as does a too soft banana or blueberries. Mix it up and pour onto a hot griddle to cook.You'll notice that I didn't add any sugar - why? You're just going to pour maple syrup on it, so why waste calories? (And please, use real maple syrup, not that awful pancake syrup with maple flavor added. The real thing costs more but tastes great, and true parsimony is about knowing when spending a lot of money is the right thing to do).

Here's what I do: freeze any leftover pancake in Ziploc bags as individual servings. On a busy morning, I can microwave them for a fast and yummy breakfast. Last weekend, Bev and Maxie joined us for a spur-of-the moment breakfast, and all I had to do was remove some pancake packets from the freezer and we were gobbling them up 2 minutes later, along with some fresh coffee and (for me) soy bacon.






Read more: http://www.livestrong.com/article/463597-will-sour-milk-hurt-you/#ixzz1XHPcmJct