Rotten Milk Recipes

I have used rotten milk in pancake, bread, and cake recipes, without ill effect.

Last night I used milk that had completely separated. I shook it up to homogenize the mixture a bit. It was the most rotten milk that I have ever used, but it looked like buttermilk or soured milk, so I wasn’t too concerned. The cake tastes fine. I used a bit less sugar, and whole wheat flour, for added fiber, so it’s not a great dessert cake, but it’s good for snacking. I ate 1/3 of the cake after it came out of the oven last night, at 11pm. And then I went to bed.

Chocolate Cake with Rotten Milk instead of [1/2 normal milk + 1/2 cup hot water]
0.85 cups flour
1/2 cup cocoa
3/4 cup sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup rotten milk
1/4 cup oil
1 egg
1 tsp vanilla extract

I baked it in a Pyrex square for about 40 minutes t 350F, it didn’t rise too much because of the whole wheat flour, but it’s not dense.

Pain de Mie/Pullman Loaf
I didn’t know what this was until I read Alexis Stewart’s blog (Martha’s daughter). Her Pain de Mie entry is from the July 2010. I like her blog, it’s full of beautiful food and furnishings. Everything is clean and tidy and pretty, the total opposite of my life, so I find it quite fascinating. The Alexis blog referenced this site, and I combined that recipe with another. By combined, I mean that I took out steps that required me to do more stuff– like heat up the milk, and add the butter separately. I DID add the butter separately the first time, and this was time consuming, so the next time I just dumped in the oil with the rest of the ingredients. I mixed everything by hand.

I made 2 loaves, the first with butter and the second with oil. Butter is better. I think in all recipes where I have subbed oil for butter, butter wins. But I usually end up using oil anyway, it’s easier to pour.

3 or 3.5 cups flour
1 or 1 1/3 cups milk
1 or 2 tsp salt
1 or 1.5 Tbs sugar
1 or 1.5 tsp yeast
2-3 Tbs oil or 3 Tbs butter

Combine milk, yeast, sugar. Let sit. Add other ingredients. Knead. Cover and let rise for 2 hours or whatever, until doubled in size. Punch down and shape, or stuff into a buttered/oiled loaf pan. Let rise. Bake at 400F.

I didn’t bother with the folded loaf-shaping, and it looked perfectly fine. It’s a nice change from the no-knead bread, but I still prefer the plain bread with no milk or oil or sugar.

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