What to do with sour milk.

So you know that big chain of natural food grocery stores? You know, the one that is sometimes jokingly dubbed, "Whole Paycheck?" We here at Smalltropolis like those stores. They have lots of interesting items and nice produce...but they must not keep their refrigerators cold enough because this is the third time we've gotten a jug of milk there that was just a bit off. Grr...

We don't live very close to any of those stores, so it's a real pain to return the milk. But what to do with a half gallon (or gallon—yikes!) of slightly sour, expensive organic milk?

We started by making Rieska, a delicious Finnish flatbread.

We used the recipe from the King Arthur Flour Whole Grain Baking book. It calls for 3 cups of buttermilk. Of course we used our sour milk! (Cooks.com has a recipe on-line that's similar, though it only uses 2 cups of buttermilk.

Then we made a double batch of our favorite Buckwheat-Flaxseed Blueberry Pancakes. Get the recipe here from Delicious Living. After that, our sour milk was almost gone and we were completely stuffed!

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