Baking with sour milk?
I read in a baking blog that you could use sour milk in making bread – is this correct?
Note: what I mean by sour milk is milk that has gone a bit off, NOT soured milk (which was intentionally made sour by vinegar or lemon).
Does anyone bake with sour milk? If yes, is there a “cut-off” for how sour the milk can be?