schoolgirl
Senior Cook
My daughter gave me almost a gal. of 2 percent milk. It is going to ruin before I can use it. I was reading on another site that you could use sour milk in pancakes. I could probably use in cornbread. It's just that I have never thought about using milk after it has expired and not able to drink it. I know I use quite a bit of buttermilk so could I use the sour milk in the place of b.milk What is the rule on this does anyone know? Thanks,