13 EASY WAYS TO USE UP SOUR MILK
Instead of throwing away spoiled milk, try these easy sour milk recipes! From pancakes to muffins to biscuits, these yummy treats couldn't be better.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sour milk recipe in 30 minutes or less!
Nutrition Facts :
GREAT GRANDMA SABIN'S SOUR MILK COOKIES
This recipe has been handed down through generations. When my Grandma Wilson made these cookies when I was a child she made them as she was shown, there were no measurements she would say it takes 2 handfuls or a pinch or two...LOL... took awhile to transfer her recipe into measurements but finally and thankfully it has been...
Provided by Diane Schmidt
Categories Other Snacks
Time 10m
Number Of Ingredients 9
Steps:
- 1. Beat eggs well. Add sugar and beat. Add shortening and be continue beating. Sift dry ingredients (use 4 cups flour) together and alternating with the sour milk add to egg mixture , continue beating...slowly add additional flour until dough forms a sticky ball.
- 2. Turn dough out unto a floured surface. Slowly kneed in additional flour until the dough is not sticky on the outside but still a soft dough. divide in half and roll the dough out to about 1/4 inch thickness. My Grandma had this large circle cookie cutter she used to make these over sized cookies. And they do work better if you make them large. I just use a glass dipped in flour to make my cookies. You can use shaped cutters but use large ones. Once you have your cookies on the tray, sprinkle with plain white sugar. You can be festive and colored sugar but I like the more traditional white sugar.
- 3. Bake about 10 minutes at 375* degrees. Bake until cookies puff up a bit and dough looks dry. Do not over cook them or they will be hard.
WHITE DROP COOKIES (SOUR MILK CHOCOLATE CHIP COOKIES)
This is a recipe that has been in my family for years and years. These cookies are cake-like, light, fluffy and moist with zing from using sour milk. If you're looking for a classic chocolate chip cookie recipe, I must enunciate (due to two reviewers' comments) that these cookies ARE NOTHING LIKE A CLASSIC CHOCOLATE CHIP COOKIE. They are not expected to be crisp or chewy, and the flavor is much lighter. I think this is due to reduced fat content (using 1/2 cup shortening rather than the amount of butter in a classic chocolate chip cookie). I use mini chocolate chips, since regular chocolate chips tend to be too heavy for this cookie batter (but feel free to use your preference). Also, I use homogenized/pasteurized whole milk, but my grandmother always used real sour milk when we lived on the dairy farm. She didn't need to spoil the milk using vinegar. I think the type of milk makes all the diffference. These cookies are great, but they don't quite taste the same as when Grandma made them using more conventional/natural methods.
Provided by MarthaStewartWanabe
Categories Drop Cookies
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, cream together sugar, eggs and shortening.
- To make sour milk, add 1 teaspoons white vinegar to the measuring cup before adding milk. Allow vinegar and milk to sit for 3 minutes. Then add milk to mixing bowl along with baking soda, vanilla and salt.
- Stir in flour one cup at a time.
- Fold in nuts (optional) and chocolate chips.
- Drop dough by rounded teaspoonfuls onto a lightly greased baking sheet.
- Bake for 10-15 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
- Cool on a wire rack.
- Store in an air-tight container for up to 5 days.
SOUR MILK MOLASSES DROP COOKIES
Another way to use up that milk once it turns. The result is a pillowy soft cake-like cookie with a delicate molasses and spice flavor. If milk never turns at your house, the you can make your own by placing a tablespoon of vinegar in a measuring cup and filling to level with milk. Let that sit for 10 minutes and you have soured milk.
Provided by justcallmetoni
Categories Drop Cookies
Time 31m
Yield 72 serving(s)
Number Of Ingredients 11
Steps:
- Beat together the sugar and shortening until the sugar crystals have begun to break down, about 2 minutes. Beat in the egg and molasses until just combined.
- In a smaller bowl mix together the flour, baking soda, cinnamon and cloves.
- Mix the dry mix and sour milk into the wet bowl in alternating thirds. Fold in raisins, if using.
- Chill the dough for two hours or more.
- Drop by rounded tablespoons onto an ungreased baking sheet. Bake at 400 degrees for 11 minutes.
- Remove from oven an place on a cooling rack. Allow the cookies to cool and dust with powdered sugar.
- Note: For best results allow your baking sheet to fully cool before using between batches.
FUDGY CHOCOLATE DROPS
A super fudgy and chewy chocolate cookie. To make milk sour, add two teaspoons of vinegar to a cup of milk and let it sit for five minutes.
Provided by Anita
Categories Desserts Cookies Drop Cookie Recipes
Time 28m
Yield 96
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt, set aside.
- Sift together the flour, baking soda, and salt. Set aside. In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
- In a medium bowl, cream together the shortening, butter, and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. Mix in the dry ingredients alternately with the sour milk. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, until firm to the touch. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 6.5 g, Cholesterol 7.1 mg, Fat 2.8 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 37.5 mg, Sugar 3.5 g
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