SOUR MILK

Auckland Star, Volume LXXIII, Issue 121, 25 May 1942, Page 2

SOUR MILK

DO NOT WASTE There are many delicious ways c.f using up sour milk. The lactic acid bacilli responsible for the souring are, furthermore, invaluable intestinal purifiers. Milk that has slightly "turned" should be kept in a fairly warm place for a few hours longer, till it has become the consistency of junket; it is then similar to voghourt, a staple food of the Bulgarians, who put their milk in the sun deliberately to sour it! The people of Brittany also eat sour milk this way with a spoon. This sour, or clabbered milk, as the Americans call it, is delicious and nutritious eaten by itself, or with a little added cream, sugar or honey. It is an excellent accompaniment to any stewed fruit or dried fruits such as figs, prunes, raisins, that have been softened by soaking for a few hours in hot water. Here are some further recipes for using sour milk pleasantly. Cottage Cheese This is simplicity itself. Place a piece of fine muslin on a colander and pour a pint or more of thick, sour milk on to it. Gather up the ends, tie tightly and hang up where it can drip in a cool place. In 24 hours most of the whey will have escaped. It can now be slid between two pastry boards with some flat irons on top for another 24 hours. Remove the muslin and cut into cubes. Sweet Creain After draining as for cheese, instead of pressing it, put it into a bowl and beat with a fork, adding castor sugar, brown sugar or honey and a little milk till it is the consistency you require. It will look very like Devonshire cream, and is delicious eaten with fresh fruit, stewed fruit or cereals. It is also extremely nourishing food for youncr and old. Mayonnaise Sour milk or sour cream make a good mayonnaise dressing with the minimum of trouble. Drain off the whey, put the curd into a mixer, add olive oil, condiments as desired, and any flavouring such as vinegar, lemon juice, orange juice, pineapple juice, or the juice of raw tomatoes: a little honey or sugar if an acid juice is tised; then a few strokes with the plunger and it is ready.