I remember mom letting the milk sour to make buttermilk. It did not hurt us.

Michele, check the recipe section.

http://www.quiltingboard.com/t-63530-1.htm

Thank you everyone for your replies. You're the best.

There is a difference between 'sour' milk and milk that has gone bad. Milk in the stores has been pasturized so when it curdles and smells bad-- it is bad and I would not use it. 'Sour' milk has been soured by adding something to it that thickens it, like vinegar or lemon juice. Buttermilk on the other hand is the 'milk' left over from the butter making process, that is why it is low in fat. Sour cream is commercially made from fresh milk products. These products always call for baking soda to be added as it will interact with the acid in the milk product and cause the cake or pancakes or whatever to rise.
If you used 'sour' milk by mistake and it wasn't curdled or didn't smell bad, then I think the cake is likely OK to eat, it would be cooked. If it was lumpy and smelled, then I would toss the cake. Why take a chance?

Thanks for that info.

My DH has tasted the cake. He said it tastes fine.

I agree with everyone else. They should be fine and tasty!

Smart girl....let your DH do the tasting! :lol: :lol:

isn't it nice to have a DH to taste things like that for us? Should be part of the job description. Along with mashing bugs and chasing mice and bats out of the house.

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.

I remember Grandma putting fresh milk (straight from the cow) into large oval dishpans and covering it with a white cotton towel. She'd let it sit for days until it was one large lump. Then she's put it on the stove and slowly heat and stir it until it turned into hard little chunks. She then took it outside, poured the whole pan into a white cloth bag and hung it up to drain. She'd squeeze it to get all the juice out then she'd package the curds up and freeze them. When they wanted cottage cheese she'd thaw some out and pour fresh cream over it. It was without a doubt the best tasting cottage cheese I've ever eaten.