I'm from Devon. In Devon milk is a commodity. When It goes off, it gets used: unless it smells very nasty. We don't use it if it smells unpleasant, we ditch it. If milk has the aroma of yoghurt, it's good to go. Yoghurt has a range of aromas any of which will mean your milk is 'off'', not 'bad'.
Of course, it may be that, as a post war baby, my parents were still frugal with food and into make do and mend. War time RATIONING still has a limp grip on me.
The 2 classic uses for sour milk are SCONES and, these days, a proper CURRY. I'm not making either of these today.
I made a loaf of bread. Nothing special, rather my usual recipe with the milk replacing the water. You could make a proper MILK LOAF if you prefer. They are lovely.
Then, while I waited for the bread to rise,
I set to and made SHORTCRUST PASTRY. Again, the usual recipe with milk replacing the water.
Roll out the pastry and line a dish with it and bake it blind. I go by eye for this recipe (not much help for you, I know), For my 12 x 10inch dish I use about 8oz plain wholemeal flour and 4oz butter or spread and enough milk to bind it together.
Cook some BRASICCA - spinach/broccoli/cabbage.... strain it and leave it to cool a bit.
The idea was to make a savoury flan, which means making either a custard (beaten eggs and milk), or a batter (beaten eggs, milk and flour ). Today I'm going for a batter as it is more robust, RIB STICKING.
FLAN FILLING
About 4oz flour, a pint of milk, 3 eggs, 4oz strong cheese - grated - plus some more to sprinkle on top, 1t English mustard, a good amount of pepper, generous amount of mixed herbs, grated half a nutmeg, diced onion (fry first to make them golden) and a clove of garlic.
You can use a fork, or whisk to beat the ingredients if you want.
Take out the flan case from the oven and put in all the fillings. Put it in the oven with the bread. 180C - Bread 30mins flan until it's plumped up nicely and resists a prod with your finger.
The bread will double in size as you work on the flan. If it gets going too fast, pop it in the fridge to slow it down - the bread that is!
My Grand Dad carved this bread board, it's nearly a hundred years old now and showing it's age, but I love it.
I may have overcooked this flan a smidgen! Tasted good though.
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