Can I salvage this?

[wauserfriendly]

I've just heated a gallon of non-homogenized, pasteurized milk to 140.  I hadn't realized it had gone bad.  It had a pleasant sour flavor and seemed to be carbonated.  It probably got a bit warm on the way home, even though it's only a day beyond the expiration date.  I opened the milk and poured it directly into the pot and brought it up to 140.

Can I salvage this?   I was going to make yogurt.  I have the following: CaCl2, Rennet, Powdered Milk, Canned milk, frozen salt-free butter.yogurt to use as starter, mesophillic culture, thermophillic culture, citric acid powder, vinegar, etc. 

I hate to waste...I can run to the market. I could use it as a base for some kind of soup or pasta dish, if safe.

It's in the pot now.  Help me save it!

[awakephd]

The problem at this point is that you have an unknown mix of bacteria / yeast (the latter is likely if you have any hint of carbonation). Doubtful that you could redirect it by adding anything else to it - the current mix is going to dominate. I'd say it is time to run to the store.