Should I just throw out the sour milk?
I have a partial quart of milk in the fridge that has soured. I can't think of anything to do with it other than to make pancakes or to dump it. What do you use your sour milk for?
As you can see from my question all this is "whey" over my head. That "sour-smelling" cockleburr-filled tail up aside my face might have "curdled" my brain. I'm sure the answers can be "churned out" and there are probably more milk terms to be "separated" from our memories.
Alas, what you have is not technically "soured", but more likely "spoiled". The difference is that properly soured milk is something akin to yogurt - usually made with unpasteurized milk allowed to fermet with wholesome bacteria. Pasteurized milk just goes baaaaad. The good bacteria have left town, and the bad bacteria have moved in and ruined the neighbourhood. Dump it.
It's not the plain pasteurized milk that "just goes bad" - back when you could get it pasteurized but not homogenized, my mom regularly used sour milk in cooking. It's the homogenization that screws things up, which is why Mom complained so bitterly when non-homogenized milk became no longer available.