Stop Crying Over Split Milk!
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Growing up in an Indian household, zero wastage was a concept that was ingrained in me from the very beginning. This philosophy wasn’t just applied to any one aspect of our lives, but we were encouraged to be responsible for our actions at all times. I remember being reprimanded if we forgot to turn off the lights in our room or left the tap dripping. Similarly, whatever we did in the kitchen also centered around reducing waste as much as we could.
That meant, cutting off carrot tops but instead of chucking them away, mom would store them in a paper bag and then toss them in the simmering chicken stock. Potato skins or any other veggie skins would be battered, seasoned and fried for a yummy evening snack. These simple hacks went a long way in building respect and love for the food we ate on a daily basis.
Split Milk!
Among my mother’s arsenal for zero wastage was one special ingredient – split milk! Before packaged and long-life milk was widely available, we’d receive bottles of fresh cow milk in the early hours of the morning. Any delay in storing the milk away safely in the refrigerator would result in our lovely, preservative-free milk taking on a curdled appearance and a particularly bad smell. So, on these unfortunate days, I’d watch my mom salvage the split milk in a number of different ways that not just made it edible but also delicious.
I’m not ashamed to admit that there have been times where I’ve groggily poured out milk from a carton into my coffee cup, only to be hit by that signature split milk stench! Now fully awake without the help of any caffeine, my mom’s hacks come to my rescue day and again. If you find yourself in a similar dilemma, here’s how you can use split milk to your advantage.
The Chemistry Of Curdled Milk
Before we head into the different things you can do with your curdled milk, let’s first understand why milk behaves this way. I promise, this isn’t going to be a chemistry lesson but this information will definitely help you understand why curdled or split milk isn’t the worst thing to use.
Milk is primarily made up of fat, protein, water and a sugar known as lactose. The protein molecules in the milk, majorly casein and whey, repel each other and float around freely suspended in a colloidal solution. When there’s a drop in the pH level, these molecules get attracted to each other and form clumps, giving milk its curdled look.
This usually occurs more faster in warmer temperatures, or if an acidic element such as lemon or vinegar is introduced in the milk. The liquid substance obtained after straining the curdled milk is known as whey, a highly nutritious protein found in milk and used in making ricotta cheese.
Cooking With Not-So-Fresh Milk
Curdled or sour milk definitely does not need to go down the drain. With just a little effort, this unappetizing ingredient can actually help create some delicious dishes. And no, I’m not just talking about cottage or ricotta cheese. I’m talking about baking bread (how long does bread last?), whipping up pancakes, cooking desserts and a lot more. Here are a couple of my favorite things to do when the milk in my fridge doesn’t feel all that agreeable
Soda Bread
Baking is a great way to use up milk that has gone sour. Soda Bread is one such recipe that calls for a savory and rich liquid such as buttermilk or in our hack, sour milk! Here’s how you bake a classic Irish Soda Bread using sour milk:
Ingredients
2 1/4 cups all-purpose flour (how long does flour last?)
1/4 cup sugar
1 1/2 teaspoons baking powder (how long does baking powder last?)
1/2 teaspoon baking soda (how long does baking soda last?)
1 teaspoon salt
3 tablespoons butter, chilled and cubed
3/4 cup raisins (how long do raisins last?)
1 cup sour milk
Method
Mix flour and dry ingredients in a big bowl. Fold in the butter and the raisins till the batter looks like a coarse meal.
Add in the sour milk and mix it up with a fork.
Flip out the dough onto a floured counter and knead it.
Spritz a round pan with cooking spray and transfer the dough in.
In an oven pre-heated to 350°, bake the dough for 30 minutes and let it rest for another 10 minutes.
Once cooled, cut the soda bread into 12 slices and serve with some butter or marmalade.
Paneer Parathas
Paneer, or cottage cheese (how long does cottage cheese last?), is one of the most common uses of curdled milk. This was my favorite breakfast in summers not just because the hot temperatures would cause the milk to go bad frequently but also because this recipe is super delicious! Here’s how you can roll out some yummy paneer parathas.
Ingredients
1 litre curdled milk
2 tablespoons lemon juice
100 grams chopped coriander
2 chopped onions and green chillies
1 tsp pepper and salt
2 cups whole wheat flour (how long does whole wheat flour last?)
For The Paneer
Cook the curdled milk with a few drops of lemon juice over a low flame to separate the whey from the clumps. Strain it through a muslin cloth to remove the excess liquid and let it rest.
After a while, break up the paneer in a bowl. Add seasonings such as salt, pepper, coriander, onions and green chillies and give it a good mix. This will be our stuffing, so divide it into equal portions and set aside.
For The Parathas
Add the whole wheat flour, salt and oil together in a deep bowl and knead it to a soft consistency.
Portion out the dough and roll each one into little circular flat bread. Add the stuffing to the center of the flatbread, join the edges together and continue rolling.
Rub a cube of butter on a hot pan and cook a couple of minutes on each side. Let the paratha take on a golden brown color all over.
Serve the parathas with a dollop of yogurt, any chutney of your liking and some green garnishes.
So, there you have it! Two different and unique recipes using sour and curdled milk. As a rule of thumb, sour milk can be easily used as a replacement for buttermilk in almost all baking recipes. Curdled milk on the other hand simply takes a two-step process to be transformed into cottage cheese or ricotta. The next time you smell something off with the milk, you know what to do!
