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Ame_Evil's avatar

I have too much milk- how do you suggest I use it up?

Asked by Ame_Evil (3046points) September 12th, 2010

Basically my mum overstocked me with milk, and I am not a huge milk-drinking-eater. I plan to freeze one of the cartons, but 2L of milk is still quite a lot for me to consume on my own before it expires.

If anyone has a recipe for a chocolate milkshake which uses cocoa powder that will be awesome. Any other recipes are recommended, and completely new ones the better.

I don’t want to have tonnes of cereal to use it up, and I don’t really like drinking milk on it’s own.

I also hope that I can use some of these recipes in the future as I hardly have milk in my diet and probably should.

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21 Answers

Neizvestnaya's avatar

Have you ever eaten rice pudding? Cook rice on the stove with spices mixed in and milk then pour into a baking pan for an oven finish to give a crusted carmelized top.

You can also freeze a few cups at a time in ziplock baggies to thaw and use for cooking later. Frozen milk crumbles easily for mixing into casseroles, eggs, hot cereals, batches of stovetop cocoa and cream soups.

lillycoyote's avatar

Make soups if you like them; soups freeze pretty well. Chowders, potato leek soup, cream of this or that, etc.; and it will be nice to have them the freezer when the cold weather sets in and it’s on it’s way.

perspicacious's avatar

Make hot cocoa and/or cocoa fudge—these use a lot of milk. Make home made ice cream. Make a real mac/cheese casserole—this uses a lot of milk.

anartist's avatar

add the cocoa powder to the milk and add either vanilla or [for double chocolate] chocolate ice cream. Whip up in shake maker or blender. experiment with how chocolatey you like it

janbb's avatar

My-T-Fine chocolate pudding

CyanoticWasp's avatar

Make a chocolate cream pie. I use Jello™ pudding mix and follow the ‘pie’ instructions on the carton, using a graham cracker crumb shell. Soo good.

filmfann's avatar

a big glass with a pack of Honey Made Graham Crackers sounds like fun!

ibstubro's avatar

Basic white sauce: Tablespoon of fat + Tablespoon of flour + 1 cup of liquid = white sauce.

Combine the fat and flour in a pan and heat over medium heat, stirring constantly until bubbly and lightly browned. Whisk in your liquid until thickened.

Butter and milk is basic white sauce. Endless uses. It’s basically milk gravy, and can be seasoned and eaten that way. You could stir in some cheese, pour it over cooked pasta, and bake for mac and cheese. Season and use in place of red sauce in your favorite recipes. Add chopped dried beef from a jar and you have creamed chipped beef.

Sausage/bacon grease and milk = gravy.

Butter and ½ milk-½ water from boiling veggies is creamed veggies when they are combined. Cabbage is EXCELLENT. I recommend adding some bullion to your veggies as they cook.

Make you some pudding and a nice cream soup and you’ll eat well for days!

ibstubro's avatar

And don’t forget Neizvestnaya’s tip about freezing small quantities at a time. Measure out and mark the amount on the bag. Alternately you can see what quantity of liquid each compartment of your ice cube tray holds, then freeze in the tray and dump the ‘milk cubes’ in a zipper bag in the freezer.

llewis's avatar

Make homemade custard, or make yogurt.
Custard – beat to mix: 2 eggs plus 2 yolks, ⅓ cup sugar, ¼ tsp salt (add some vanilla if you like). Scald 2 cups milk (make part of that cream or half-and-half if you have it – higher fat makes better custard). Temper the egg mixture then add the milk to the eggs. Pour thru a sieve into custard cups or a casserole dish and set in a dish of hot water and bake at 350 degrees until just set (center still a little wobbly – it will finish setting up after you take it out of the oven).

Yogurt – scald milk then cool. For each quart of milk use ¼ cup of plain yogurt with live cultures for starter. Pour thru sieve into bowl with starter and mix thoroughly. Pour into clean jars and keep at 110 degrees F (or between 95 degrees F and 115 degrees F) for 8 to 24 hours (I like the tarter flavor of the longer culturing time).

ibstubro's avatar

@Ame_Evil Finally, we learn to bake our MILK!

laureth's avatar

If the milk is not “ultra-pasteurized,” you can make cheese. (Pasteurized is fine.) I use this recipe (PDF) for 30-minute Mozzarella. It’s fun and easy.

ibstubro's avatar

@laureth Can the salt/seasonings be added earlier at all? It would be soooo… much easier if the salt could be dissolved in the liquid.

ibstubro's avatar

@laureth Have you ever tried marinating the cheese balls?

perspicacious's avatar

You can freeze milk in ice cube trays, then put the cubes in freezer bags. I used to do this when I was married. My husband liked milk in his coffee and he likes his coffee just mildly warm. So, a milk ice cube per cup of coffee was just right.

laureth's avatar

@ibstubro – I’m not sure if adding the stuff before would harm the process. It’s not like adding them to solid cheese, though, because the cheese is very very soft before you knead it. You could try marination. It should work as well as with commercial cheese.

laureth's avatar

(Also, if you add salt and other seasonings right to the milk, most of it will be lost in the whey anyway.)

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