To use gone-off soya milk in a cake?

[SpinsterOfTheParish]

My standard vegan sponge cake recipe involves curdling some soya milk with either vinegar or lemon juice.

However, I have a half carton of soya milk that's already curdled in the fridge.

My mum always used sour milk to make scones, so the concept is already in my mind that this is fine. But DS thinks this is "gross" and that I should chuck it away and curdle some from a newly opened carton instead...

Well I'm conflicted, as someone who routinely scrapes mould off food...
Obviously Soya milk that's gone off would have bacteria in it whereas "freshly curdled" wouldn't, but presumably it will be killed off during cooking??

Well me too. With cows milk I would cheerfully use it in baking even when gone-off, but I don't know that soya milk can be used in the same way...

It would be super gross to me but if you’re ok doing it go ahead.

Would you use off milk to make scones? That's what I was brought up to do, my mum would cheerfully say "milk's off, so no cereal this morning but scones for tea" 😆