Welcome to Black Hills Bargain Hunters!

Our goal is to help you save money and keep you informed about local events. Know of an event, deal, or money-saving tip? Please share!

Connect with us


BlackHillsBH on Twitter

Support this blog

  • Using sour milk

    Don’t you hate it when you stock up on something just to have it go bad?  This time for me it was a couple gallons of milk.  They are still several days from the expiration date but it appears the door of our store room fridge got left open and the milk in it went sour.

    I of course can no longer use this milk to drink but it is still safe to use.  There are actually some recipes that call for sour milk.  I’ve also heard that any recipes that call for buttermilk can have sour milk substituted. Buttermilk is basically sour milk anyhow.  Some people said that only works with raw milk and others said it works for regular sour milk so I’m going to give it a try.  I have a great buttermilk brownie recipe I’d love to make again. (shared below)

    I had recently asked some friends how well it worked to freeze milk.  They told me that it worked out pretty good but the milk soured faster so you need to drink it in the first day or 2.  Well my milk is already sour so my plan is to freeze it in smaller containers then when I plan to make something that calls for buttermilk such as pancakes, I can just thaw it out and use a container at a time.

    Do you use your sour milk or just throw it out?  We drink it so fast, I haven’t really had this problem before.

     

    Buttermilk Brownies

    1/2 cup butter

    1/4 cup cocoa

    1 cup water

    1/2 cup baby-food plums-I use plum butter or sometimes apple butter

    2 cups flour

    1 teaspoons vanilla extract

    2 cups sugar

    1/2 teaspoon salt

    1/2 teaspoon baking soda

    2 eggs

    1/2 cup buttermilk

     

    Combine  butter with cocoa and water in saucepan.  Bring to boil mixing well.  In a separate bowl, combine flour, sugar and salt.  Pour boiling mixture over dry ingredients.  Add buttermilk, eggs, baking soda,  plums and vanilla.  Mix well.  Pour into greased and floured jelly roll pan.  Bake at 400 degrees for 20 minutes.

    Frosting:

    1/2 cup butter

    1/4 cup cocoa

    1/3 cup buttermilk

    4 cups powdered sugar

    1 teaspoons vanilla extract

    1 cup chopped nuts (optional)

    While brownies are baking, combine cocoa with butter and buttermilk in saucepan.  Bring to a boil.  Mix well.  Remove from heat and add powdered sugar and vanilla.  Mix until creamy.  Frost brownies immediately upon removing from the oven.  Sprinkle chopped nuts on top.

    Recipe has been adapted from the 365 Quick Easy & Inexpensive Dinner Menus cookbook by Penny E. Stone.

    Note:  In the cookbook it called for 1 cup of baby-food plums and said to put 1/2 cup in the brownie mixture but didn’t say what to do with the other half.  I’ve been making it with just the 1/2 and they turn out pretty good.  But you may decide it needs more or maybe it goes in the frosting.

     

    Published on August 8, 2011 · Filed under: Repurposing; Tagged as: , , , ,
    No Comments

Leave a Reply