How to use on-the-turn milk to make an Italian classic recipe

"According to the Sustainable Food Trust, the milk from 40,000 cows (300,000 tonnes) is tipped down the kitchen sink each year a real slap in the face for the farmer. Even though some supermarkets have now swapped use-by for best-before dates on their milk, those dates can still be confusing, so always do the sniff test before binning it: even if it's a little sour, you can still cook with it."

"The Food Standards Agency advises that food with a best-before date can usually be tested using sensory cues such as the sniff test. And what better way to use up spent or sour milk than maiale al latte, or milk-braised pork, for which pork is slowly braised in milk and flavoured with a few aromatics until tender. The milk splits and forms large curds that thicken and caramelise the sauce, so creating a creamy rich dressing for the meat."

"It's Italian simplicity at its best and proof that food doesn't need to look good to taste good. Serve this tender, caramel-scented pork with soft polenta or buttery mashed potatoes and winter greens. The milk-braised sauce is sweet, nutty and very rich."

The Sustainable Food Trust reports that 40,000 cows' worth of milk (300,000 tonnes) is discarded yearly, representing significant waste. Supermarkets increasingly use best-before rather than use-by dates on milk, though these remain confusing. The Food Standards Agency recommends sensory testing like the sniff test before discarding food with best-before dates. Sour or slightly off milk can be repurposed in cooking. Maiale al latte, an Italian milk-braised pork dish, exemplifies resourceful use of spent milk. Pork is slowly braised in milk with aromatics until tender, causing the milk to split and form curds that thicken and caramelize into a rich sauce. The dish demonstrates that food appearance matters less than taste and provides an elegant solution to milk waste.

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