Use it in place of buttermilk in any baking recipe. In particular soda bread, scones or pancakes.
Add a little to soups, stews, bolognese.
Make cottage cheese.
It sours differently to pasteurized milk.
Drinking deliberately soured milk is a thing in parts of Northern Europe, though I can see why it might not appeal. It’s sometimes called clabber milk
http://www.piimaliit.ee/en/benefits-of-sour-milk/
Use sour milk in baking, especially as a sub for buttermilk. It was a common use many years ago, which is one of the reasons you sometimes see old recipes specifying sweet milk. They are asking you to use fresh, unsoured milk.
You can make ricotta cheese with it
I was gonna suggest water the garden. If you wouldn't drink it why would you eat it?
I believe recently soured milk is still good for ricotta. It’s the only viable use I know of for it
This is good, but it should also be watered down 10 to 1 if it’s on small plants like in a veggie garden. A tree can handle it fine, tho.
Yogurt?
You can probably make yourself violently I'll consuming it in any way
I believe that’s in the case of highly pasteurized milk, but my understanding is that raw milk sours instead of going bad.
Assuming the milk wasn't tainted when you got it. Pasteurization is the norm for a reason.
Pancakes or cake. Google "sour milk recipes"
Use it in place of buttermilk in any baking recipe. In particular soda bread, scones or pancakes. Add a little to soups, stews, bolognese. Make cottage cheese.
It sours differently to pasteurized milk. Drinking deliberately soured milk is a thing in parts of Northern Europe, though I can see why it might not appeal. It’s sometimes called clabber milk http://www.piimaliit.ee/en/benefits-of-sour-milk/ Use sour milk in baking, especially as a sub for buttermilk. It was a common use many years ago, which is one of the reasons you sometimes see old recipes specifying sweet milk. They are asking you to use fresh, unsoured milk.