Sir, – Conor Pope’s article “No use crying over spoiled milk – remember the chill chain” (July 7th) is helpful in highlighting how we can increase milk’s shelf life, but Irish people, descended from thrifty farmers who knew how to make food last, ought to know that sour milk isn’t necessarily spoiled. It can be used to make cottage cheese, ricotta, soup, scones and panna cotta.
Indeed a quick online search for “left over milk recipes” will return all sorts of uses. Added to the satisfaction of using something productively rather than wasting it is the joy of engaging yourself in creating something in the kitchen. At the end of one’s efforts one might even feel rather satisfied that milk is souring extra speedily this summer. – Yours, etc,
MARY NAUGHTON,
Clonturk Avenue,
Drumcondra,
Dublin 9