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!
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. :(