Originally Posted by Constance
Please throw it away. It has bad organisms in it.
If you have a recipe that calls for sour milk, you just add a little vinegar to the milk. Isn't that right, GB?
Yes, that is right. Again, buttermilk is a whole different beast than SOURED milk. For a cup of milk I use 1 - 2 TBS of lime juice (don't ask why but I like lime). You can also use lemon juice or white vinegar. I mix it in the milk and wait about 5 minutes. If it hasn't curdled quite enough I add a bit more. This is waaaaaaaay different IMHO than milk gone bad.
...gosh, I think I just repeated myself. Sorry!