Sour milk is safe to consume if it has only a mildly sour smell and taste, but it may not be very palatable. In some cases, it can even be beneficial for cooking and baking.

One common use of sour milk is in baking, particularly for recipes that require the activation of baking soda, such as pancakes or biscuits. The acid in the sour milk reacts with the baking soda to create a leavening effect, resulting in a lighter and fluffier texture.

Another way to use sour milk is to make it into buttermilk by adding a tablespoon of lemon juice or vinegar to a cup of sour milk. Let it sit for 5-10 minutes, and it will thicken and curdle. This buttermilk substitute can be used in recipes that call for buttermilk, such as fried chicken, pancakes, and biscuits.

Some cultures also use sour milk as a drink or ingredient in soups and stews. In these cases, the sour taste is appreciated, and the milk is often fermented intentionally to increase its sourness.

However, it is important to note that if the milk has a strong, unpleasant odor or taste, it may have gone bad and should not be consumed. Additionally, if there are any visible signs of mold or curdling, the milk should be discarded.
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