In our community we can purchase raw milk from Jersey cows that spend time outside daily. After pouring off a quart of cream we still have 3 quarts of rich milk in the jug. Sometimes the milk gets ahead of us and starts to sour. Raw milk is filled with beneficial enzymes and bacteria and sours when those beneficial bacteria start to use up the lactose. Sour, fermented milk is a boon for bakers and old recipes abound. This week moist spice cake and lofty biscuits benefitted from its inclusion.