Wow, I was alway taught that if the milk taste sour and clabered it is spoiled. So who would want to drink or use this for anything?
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What a waste!! This is marvelous for baking, biscuits and breads will taste better with sour milk.
My Grandma always used to love "blinked" milk, that had just "turned" and not quite ready for churning.
Now I drink my buttermilk-like Kefir each day. I put some of the Kefir growths in good cold milk, let it set out overnight and next morning it is thick. tart and creamy, just like buttermilk. Then I take out the Kefir growth and put it in new milk and let it sit again.