I have about 3 cups of soured milk dated 1/14, so not too far gone. I have a banana bread reipe that calls for half a cup. I don’t have that many bananas, let alone the desire for that much. Any other ideas for using the rest?
If it’s truly soured and acidic, then it can be used any place buttermilk is called for. Baking powder biscuits come to mind, as do buttermilk pancakes.
Soured milk isn’t the same as spoiled milk. Pasteurized milk spoils before it sours. I wouldn’t use it.