Sour Milk, Soured Milk, and Spoiled Milk. Is there an effective chemical difference? To what extents are any and all unsafe to cook and eat?
I am very sensitive to off smells in my food, especially sour milk and bread with even a little wee wafting tinge of mold.
So, I often find myself too early with a large amount of milk I just can't take in coffee or eat over cereal. However, what my nose doesn't smell doesn't bother my mouth a bit, and I would happily commit to really making use of my sour milk in biscuits, breads, cottage cheese, and especially paneer. This makes me feel like a tough old broad, a resourceful good patriot, and like having a nice fermenty beer with my yummy thrift-biscuits.
But is this wrong? The internet disagrees with itself everywhere (even here, previously
) I look about the appropriateness of using (what I know as) sour milk, in cooking.
Some say only unpasteurized, non-homogenized milk sours in the way proper to culinary use, and that deliberately soured
milk is instead appropriate. Experience tells me this is something of a practical fallacy... souring (or clabbering) milk entails adding vinegar or lemon juice, curdling the milk instantly, no? This is a step I know from cheesemaking. To use this milk would surely have a different effect on a baked good, for example, than simply milk a bit off, unadulterated with acid and unchanged in consistency.
What is the culinary truth? I don't suppose I need to be really worried about using milk that doesn't past MY sniff test, we're not talking chunky milk before time here, because I know I'm very picky and many people would happily auto-lacto-mustachio with milk I would pass over.
I want to know. Spill it. Please provide citations in excess of your or your granny’s practices, and, to calibrate your touchiness, say whether you would or would not, if inclined by appetite, eat a piece of pepperoni pizza which had sat out overnight.
And what about fat content? Any relevance to this?