Spoiled milk is the result of an overgrowth of bacteria that causes changes in taste, smell, and texture. Drinking it may make you sick, but cooking with it won't, as long as it's just a little off.
1 Sour milk is made.
This can be lemon juice, vinegar, a beneficial bacteria, or even another sour milk product. This is how homemade buttermilk and homemade sour cream substitutes are made. However, spoiled milk is usually milk that was left out for too long or was opened and then stored incorrectly.
A small sip of spoiled milk is unlikely to cause symptoms beyond a bad taste. Drinking larger amounts of spoiled milk can cause stomach distress resulting in abdominal cramping, vomiting and diarrhea (like a food-borne illness). In most cases, symptoms caused by drinking spoiled milk resolve within 12-24 hours.
Spoilage is a microbial joint endeavor. Milk is about 87 percent water, plus proteins, fats, minerals, and lactose (milk sugar), this last the root of the problem for most people unable to digest milk. Lactose is a feast, however, for residual Streptococci bacteria, which gobble it up and convert it into lactic acid.
Besides the unpleasant taste and smell, spoiled milk can cause nausea, stomach cramps, or diarrhea.
This idea of milk curdling in children's stomachs is a myth. The thought is that when the child has fever, milk curdles because of the heat, just like milk curdles when heated on the stove.
Drinking a sip or two of spoiled milk is unlikely to cause any serious side effects. However, consuming moderate or large amounts can cause food poisoning and result in symptoms like nausea, vomiting, stomach pain, and diarrhea ( 16 ).
Once it's outside the sealed environment in the jug, the water in the milk evaporates, leaving behind those little crusty bits. Essentially they're just powdered milk.
The most common LAB genera in milk include Lactococcus, Lactobacillus, Leuconostoc, Streptococcus and Enterococcus. Psychrotrophic populations, which particularly establish themselves during cold storage, are also a major component and frequently include Pseudomonas and Acinetobacter spp.
But as long as milk has been properly refrigerated, it should be still drinkable up to a week past the date label — and maybe up to two weeks, depending on the temperature of your refrigerator. Generally, as long as the milk smells and looks OK, it's probably still safe to consume.
Lactic acid in the composition of fermented milk products stimulates the functions of various digestive glands, so it fosters the digestion process. The regular consumption of sour milk also improves the function of the intestines, helping to avoid constipation.
Sonpal notes that both salmonella and E. coli have been found in pasteurized milks. Meaning, if you do get sick after gulping down a glass, it can't hurt to go to your doctor's office just in case. And as a hard-and-fast rule, he never recommends drinking milk that hasn't been pasteurized—no matter your age.
With sauces and soups that contain milk, boiling or simmering can cause the milk to curdle. While curdled milk is safe to eat, it is not particularly appetizing.
Diluted expired milk is great for watering your plants! Calcium is a nutrient essential to plant health. Specifically, calcium is responsible for supporting cell walls. If your plant is calcium-deficient, root tips, young leaves, and shoot tips could have trouble growing.
Make Butter
When milk is beginning to sour, skim off the cream and use it for making butter. The cream will sour slower than the milk because it contains more sugar. Pro Tip: Use the cream to make butter and then throw the butter into the freezer for recipes that require melted butter.
While the heat of baking destroys many of those bugs, experts say it's probably not worth the risk. And excessively spoiled milk may give an off flavor to your baked goods. Instead, use buttermilk, or stir vinegar or lemon juice into fresh milk (1 tablespoon per cup) to simulate the curdling and acidity.
Raw milk is milk that has not been pasteurized to kill harmful bacteria. Raw milk can carry harmful germs, such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella, and Salmonella. These germs can pose serious health risks to you and your family.
Probiotics can help balance gut bacteria
Fermented dairy products are a great way to include probiotics, which contain good bacteria. Yoghurt, kefir and cheese may also prevent the growth of harmful, pathogenic bacteria.
"At 25 degrees C, the cycle takes about 20 hours. At four degrees, it takes about 30 to 40 days, so we can at least learn the importance of storing milk products at low temperatures."
Lumps in milk that are not the result of curdling are likely to be the cream component of the milk which has not been mixed in through the process of homogenisation. Homogenisation refers to a process where fat globules in milk are passed through a high-pressure machine to break them up into smaller droplets.
This milk is too spoiled to use. The clear liquid, called “whey,” contains one type of milk protein, while the solids, which have settled into the bottom, contain another. When your milk spoils, you may see clumps forming, while the liquid becomes more clear.
Milk contains microbes that will expel gases over time. As those gases accumulate, pressure within the jug builds up, and it's that flexible dimple that stops the jug from exploding. If you want to see a more extreme example of this process, just put a jug of milk in the freezer.
Signs and symptoms
The symptoms of food poisoning usually begin within one to two days of eating contaminated food, although they may start at any point between a few hours and several weeks later. The main symptoms include: feeling sick (nausea) vomiting.
Your sense of smell and taste are your best friends here, and they'll give you the best indication of whether the milk is ok to drink – if it doesn't smell, look strange (lumpy or separated), and it tastes just fine, then you're okay to drink it.
Originally Answered: Can you drink spoil milk after boiling it? If you boil spoiled milk, it will separate into whey and solids. It will be sterile but will still taste spoiled. If you like the taste, you can filter the solids using cheesecloth and make actual cheese from the solids.