Yes to Baking with sour milk
First let me state that I use Canadian milk . Canadian milk has no antibiotics or hormones in it. As i understand it, you can purchase milk products without these two things in USA as well but must watch your labelling. Raw milk, Pasteurized or homogenized milks all works and I have been baking with sour and out of date milk for over 20 years now. Friends and family have enjoyed my bread and never has anyone had any ill symptoms from it. I have used naturally soured milk from store bought milk even when it begins to sour so heavily that the curds are beginning to form in the milk. I have even used the whey once cottage cheese is forming and later used the curds in Lasagne.
The only time I do not use the soured milk for bread is when it has a distinctive rotten smell instead of a soured smell. Some milk every once in awhile will do this. I believe it is the way certain companies process their milk. I now just discontinue buying that brand and toss that one out , not because I think it might hurt me but because the taste later is not as good. Bacteria in bread is all killed once it is baked. You cannot tell by the taste that you used sour milk. This is a good way to use up off dated milks and creams. It is usually a person's perception of post dated or soured goods are that puts fear into them to not use it .The big thing is to change the way you think and realize that it is not unsafe to use out of date milks to bake with as long as you cook them above 162 degree Fahrenheit , and all our baking is done well above 300F. Milk is Pasteurized at 162 degree Fahrenheit.
Here is my bread maker recipe: ( you can also use fresh milk if your wish)
2 cups of out of date milk, any kind of % butter fat..(luke warm, if it curdles when you warm it do not worry, still works fine and tastes great in the finished product), 1 beaten egg, 4-4.5 cups flour depending on how dry your area is, 2T sugar, 1T salt,2 T cooking oil. I make several batches of the dough and put them to rest n my big oiled bread pan ( just helps me not to have to mix it myself) . Rise double, punch down and form loaves or buns or cinnamon rolls etc. the dough is good for many uses. If you like to mix your flours, for different breads, just be sure you do not use less than 1/2 white flour as the gluten content in rye or oatmeal flours, for example, do not have sufficient gluten in them to rise the bread properly.
I hope this helps some of you to try it and see how wonderful and delicious these bread products are when you are done. They also work in biscuits and pancakes and anywhere they call for buttermilk or soured milk although you may have to add a tsp. of vinegar to sour the milk further if has not soured naturally yet. .
Once you bake with Out of D. milk you will ask yourself why you have been wasting it all these years.