you can definitely use it to make biscuits!

Susan from San Diego

the problem here is that modern pasteurized milk doesn't sour in the true 'old-fashioned' sense. The right souring 'bugs' are killed by the process and it just goes BAD. No, I would not be remotely inclined to do anything with it but pour it down the drain (with apologies to Susan. I'm sure milk that's just starting to turn isn't a real danger. I just let my nose be the judge. I don't know the science, but I bet somebody does.) That's why we sour milk by adding lemon juice or vinegar--we don't have access to the real thing like our grannies did. If you are lucky enough to have raw milk, that would be the ticket, you can certainly use true 'sour' milk in bread, its acidic nature will add flavor and soften the crumb. I used to get raw milk by the gallon from a local farmer, cream top and all, I always had too much milk and often had sour cream and it always ended up in the bread. If you aren't nervous about the 'bad' bug potential it's grand.

I wouldn't touch bad milk with a 10 foot (meter?) pole.

Buttermilk and biscuits? Now that would be something else again.

A lot of irish soda breads are made with soured milk.  My friends mom is irish, lives there and just keeps one liter on the counter so she can always have "bread milk" as she calls it.

I think there is much misinformation about  sour milk, Milk, whether pasteurized or raw is soured in exactly the same way by lacto bacilli, which causes the fat to coagulate and the lactic acid environment causes the sour taste. I would be reluctant to drink raw milk because of the increased chance of ingesting harmful pathogens, I would however have no qualms in drinking fermented sour raw milk as the acid environment kills off all other bugs except wild yeast. Yes there is no reason why you cannot bake sourdough bread with naturally soured milk, either pasteurized or raw, as lacto bacilli and wild yeast are already present in the starter. I use naturally fermented pasteurized milk for baking griddle cakes and scones with baking soda as the leavening agent. This method of leavening has been used since the 1800's. Carbon dioxide is produced by the reaction of the acid in the sour milk and the alkali of the Baking soda. It is also used in the leavening of traditional irish soda bread. Baking powder could also be used without the sour milk, but why add two chemicals, which baking powder is, when you only need to add one,

You guys don't know the wonders of sour milk? I grew up on a Ranch and I've had non pasturized and pasturized milk before. I don't remember sour milk being different from either one personally. Sour milk is sour milk. It's good stuff. The only dangerous bacteria that leaves toxins behind after cooking I know of would be the ones that grow slowly over time in canned goods that have been dented to allow a tiny bit of the environment in. That's botulism. Oh and I think Anthrax is a related bacteria, but I'm not sure where it comes from(and it's not interesting enough to me to Google it). You won't find that in milk though. I think it's because the other bacteria outcompete it. Yea the other bacterias get all cooked off and leave a very different flavor. A better flavor! Definitely use sour milk for pancakes! I'm not much of a yeast bread maker, but I've been making pancakes once a week for about 10 years. I get irritated when my wife or other family members throw out the sour milk. I use it from the point at which it starts to smell bad to the point just after it starts to thicken, but I throw it out after that (maybe you could us it longer, that I don't know). Sour milk is much better than soured milk (milk with vinegar)! Oh just be sure to label the milk container with a big black marker or you might find some kid(teenager or younger) trying to put it into your coffee or wasting cereal with it!