Originally Posted by
tessagin
If in doubt, throw it out. I don't save sour milk. Worked with a gal one time who said her mother would purposely buy a gallon of milk and let it go sour for a week on their counter outside the fridge. I couldn't imagine and still can't but they had it on toast with sugar. That was decades ago. My husband goes through a gallon a week just by himself. Helps to keep him going a couple extra hours past lunch if need be.
I'll bet she was thinking of the cream from the top of non-homogenized whole milk. My grandmom did this too, leaving it on the top of the old porch refrigerator - the old ones with the round generators on top - for a couple of days. Most states don't allow the sale of this kind of milk any more, but if you have access to a clean dairy where you can buy a quart occasionally, the soured cream this makes is divine for Chopped Sour Cream Potatoes. Our current commercial sour cream just does NOT work well - the flavor is very different.
Bama's Chopped Sour Cream Potatoes
4 large potatoes baked, chopped into ½” dice
1& ½ pints of sour cream stirred til ‘soupy’
A small bit of milk/cream if needed for above
Minced onion
Salt and pepper
Stir minced onion into sour cream.
Put potatoes into buttered baking dish and cover with sour cream.
Season generously with salt and pepper.
Try topping with a bit of shredded sharp cheddar cheese.
Bake at 350 for about 45 minutes until browned and bubbly.
Jan in VA