Along with all of the great nutrition and deliciousness traits of our milk, the best might be that if it “sours” it is still usable. Raw milk does not spoil like pasteurized milk, but sours. Soured milk can be used just like buttermilk for baking. Our milk has a long shelf life of 10-14 days so most of you get through it before it ever sours. However, should you lose a bottle at the back of the fridge or choose to leave a bit out on the counter overnight, substitute the sour milk for buttermilk in any recipe. By far though, our favorite recipe, is this sour milk pie! Yummy!
- 1/2 cup butter, softened
- 2 cups raw sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 eggs
- 1 cup sour milk
- 1 teaspoon vanilla extract
- 1 (9 inch) deep dish pie crust
- Preheat oven to 400 degrees F.
- In a large bowl, cream butter and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
- Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F and bake 45 minutes, or until filling is set.
- Try serving with sliced fresh, seasonal fruit! Decadent!!