Raw milk is rich in enzymes and probiotics. When the milk starts to sour, it should be understood that the beneficial bacteria in the milk have started working on the probiotic milk sugar or lactose. Then the sweet taste of milk gradually decreases. According to many experts, it is safe to drink raw milk and high probiotic rich yogurt made from raw milk is also beneficial.
There are times when the milk becomes slightly sour or slightly frozen. Then everyone knows that puppies can be made with the milk that has become sour or frozen. Then it is possible to make sweets, sandesh etc. with it. But many of us don't know what else can be made with this frozen milk.
Here I will try to explain the process of making some good and healthy food with frozen milk-
Scramble egg
This healthy food should be on everyone's food list. It contains a lot of protein and healthy sugars. When scrambled eggs are made with sour milk, they are quite floppy and add extra protein and calcium to the food.
Smoothie
Smoothies are more fun when thick and rich in several ingredients. So later you can give it with that milk without ice cream to make smoothie. The good bacteria in it will be beneficial for your body.
Freeze the yogurt
Homemade yoghurt is relatively better and healthier than store-bought yoghurt. So whenever you see that the milk is getting a little sour, make yoghurt with that milk. It will also increase calcium levels.
Use in soup cooking
If you want to make your cooked soup a little thicker, healthier and more fun, you can add some of that milk to the soup. This will not only enhance the taste of the soup but also improve its quality.
Make buttermilk
When some milk becomes sour, mix sour yoghurt with it without shaking it. A healthy drink will be made which can increase immunity.
Make cheese
The main ingredient in cottage cheese is sour milk. So you can easily make cheese with this milk.
To make cakes
Many cakes require milk. But then if you don't have milk in your house, you can safely use that sour milk. It does no harm to food.
