Is it the correct consistency? Does it smell okay? Have you tasted it?
The very worst I would assume is that, yes, the probiotics died, but you could probably still use it in things like smoothies or pancakes or whatever else as to not waste it--as long as it didn't turn. But you would know that by smell.
I agree. If it tastes and smells good, or good enough for some applications, then it's fine. Dairy products are mercifully obvious when they go bad enough to make us feel ill.
But yeah, whatever living things were in there are probably dead.
Should be just fine, though I wouldn't use it for starter on your next batch just in case.
I made a batch once and didn't have the heat calibrated properly (was way too hot). The stuff that was unusable was very obviously so. What I was able to salvage was just fine.
Nothing should be wrong with it except the taste might be a wee bit off if the bacteria culture died. If it doesn't taste like you're used to, and you don't feel like eating it as is, you could use it in a stew or a soup or something. There are lots of yummy recipes that call for some kind of sour milk.
(also - it might be used to make whey or cream - introducing new culture should be ok - the only real danger would be from fungal, not bacterial, and that can easilly be tasted on the tongue - if so, throw it out)
Most of those I know are simply called "sour-milk-soups" directly translated, and I have no idea what they might be called in English! The one I make the most is a traditional Norwegian one that is eaten with almond potatoes and cured meats (similar to Tyrolese "speck", if you're familiar with that). It's a slightly tart sweet soup that in a classical continental setting probably will do better as a dessert. It's fast to make, so it's can also be made as an alternative to hot chocolate after a day out in the snow. I'd also like to add that it should preferrably be made with proper ingredients and not "light" or "non-fat" versions.
Norwegian soured milk soup
Ingredients
5 tbsp wheat flour 1/2 l soured milk (any kind) 1/2 l whole milk 5 tbsp sugar Ca. 70 g raisins 2 eggs
MethodWhip together flour and soured milk and bring to a boil while stirring
( ... )
Comments 9
The very worst I would assume is that, yes, the probiotics died, but you could probably still use it in things like smoothies or pancakes or whatever else as to not waste it--as long as it didn't turn. But you would know that by smell.
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But yeah, whatever living things were in there are probably dead.
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I made a batch once and didn't have the heat calibrated properly (was way too hot). The stuff that was unusable was very obviously so. What I was able to salvage was just fine.
Reply
Reply
(also - it might be used to make whey or cream - introducing new culture should be ok - the only real danger would be from fungal, not bacterial, and that can easilly be tasted on the tongue - if so, throw it out)
Reply
Reply
Norwegian soured milk soup
Ingredients
5 tbsp wheat flour
1/2 l soured milk (any kind)
1/2 l whole milk
5 tbsp sugar
Ca. 70 g raisins
2 eggs
MethodWhip together flour and soured milk and bring to a boil while stirring ( ... )
Reply
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