Comments on: ...I bet you thought I was going to say "Got Milk?"

Question: ...I bet you thought I was going to say "Got Milk?"

EmpressCallipygos — Sun, 01 Mar 2009 11:42:02 -0800

Need lots of recipes that use a lot of milk, and not a lot much else....

So, I find myself with a lot of excess milk (weekend brunch party + the friend who offered to bring milk thinking I said I needed two GALLONS, and not two HALF-gallons, + lots of my guests suddenly falling sick at the last minute). Fortunately my roommate is also having people over today, and may kill a quart or so that way, but...still, that leaves a good gallon plus, and I'd like to knock things down to a much more manageable amount.

Ice cream I know I could make, or chowders or bisques...any other ideas? I'd prefer not to make something that would require I run out and get a lot of other pricey ingredients; I have a fairly decently-stocked pantry (some of this will go into a fish chowder with some fish I just got, in fact), but assume that we're just working with basics here (no lobster bisque, for instance; I'd have to get the lobster). Cheese is also out as I think it's ultra-homogenized milk, and that won't work for cheesemaking.

thanks.

By: Cool Papa Bell

Cool Papa Bell — Sun, 01 Mar 2009 11:43:02 -0800

Rice pudding, vanilla pudding, tapioca, flan, custard...

By: phunniemee

phunniemee — Sun, 01 Mar 2009 11:44:57 -0800

You could take this another direction and make brownies and chocolate chip cookies. :)

By: peter_meta_kbd

peter_meta_kbd — Sun, 01 Mar 2009 11:45:34 -0800

there are a thousand ways to make cheese. your milk will be fine. your cheese will be unique.

By: anniek

anniek — Sun, 01 Mar 2009 11:49:29 -0800

Cottage cheese. Try this recipe, it's really easy and you can then use the cottage cheese in other stuff as well.

By: holgate

holgate — Sun, 01 Mar 2009 11:50:04 -0800

If you have gelatine on hand: panna cotta. If you have eggs and pastry: custard tart.

By: dirtynumbangelboy

dirtynumbangelboy — Sun, 01 Mar 2009 11:50:13 -0800

Yeah, cheese for sure.

Also.. anything involving a bechamel or Mornay sauce. So... Lasagna Bolognese (which is made with a bechamel, not tomato sauce), mac'n'cheese.

Make your own condensed milk for future use, maybe?

By: scody

scody — Sun, 01 Mar 2009 11:51:02 -0800

Mac and cheese?

By: mudpuppie

mudpuppie — Sun, 01 Mar 2009 11:54:10 -0800

Paneer.

Bring the milk just to a boil. Remove from heat and add a few tablespoons of either lemon juice or white vinegar. The milk will separate into curds and whey. If the whey isn't pretty clear (i.e., if it looks like there's still a lot of milk solids in it), add a bit more acid.

Strain to separate curds and whey. Keep the whey if you want. Google for uses.

Dump the curds into some cheesecloth. (If you don't have any, a very fine colander/strainer will do, lined with coffee filters.) Put a weight on the cheese cloth and let the cheese sit for several hours, or until it reaches desired firmness.

By: ohio

ohio — Sun, 01 Mar 2009 11:55:01 -0800

Bechemel, to make a lasagna or to put on vegetables or to make a potato gratin type thing or any number of other uses. super easy. and for some reason 2 cups of milk makes less than 2 cups of bechemel, so it gets used up faster.

By: SaharaRose

SaharaRose — Sun, 01 Mar 2009 11:56:19 -0800

I could have sworn you said two gallons! :-)
Corn chowder recipe follows:

throw in pot:
6 pieces bacon, cooked and crumbled
1 quart milk
1 lb frozen hash browns (the shreddy kind not the cakes)
2 cans creamed corn

Simmer, stirring frequently (so milk doesn't scorch) until potatoes are cooked.
Put a little sherry in near the end.

Makes Big Pot O' Soup
Best if eating with friends, as leftovers don't last too many days

By: Night_owl

Night_owl — Sun, 01 Mar 2009 11:57:15 -0800

Cheese?

Potato soup. Mmm.

By: Night_owl

Night_owl — Sun, 01 Mar 2009 11:57:45 -0800

On review, I need to learn to read.

By: St. Alia of the Bunnies

St. Alia of the Bunnies — Sun, 01 Mar 2009 11:59:14 -0800

Oyster stew.

Just a small pint of oysters, (boil separately then combine with a stick of butter, and the milk.) Also oyster crackers, which make it most excellent. Salt and pepper to taste. Yummmm.....

By: sciencegeek

sciencegeek — Sun, 01 Mar 2009 12:00:20 -0800

Clafoutis is wonderful and can be adapted to whatever fruit is available. I'm linking recipes I've never tried before, but most recipes for clafoutis are similar.

Enjoy.

By: EmpressCallipygos

EmpressCallipygos — Sun, 01 Mar 2009 12:03:15 -0800

I could have sworn you said two gallons! :-)

No worries - I think I actually said "two of the biggest size they have" because I couldn't remember what it was called. I was THINKING half-gallon, but didn't say that, so I was a nimrod.

Anyway, I'm in luck -- it's not ultra-pasteurized, so I can use it for cheese after all -- and hey presto, I actually have a cheesemaking kit, so I can make a batch of fresh mozzarella and use up a gallon that way. That and a fish chowder and that should take care of it nicely.

Thanks!

By: ekf

ekf — Sun, 01 Mar 2009 12:05:25 -0800

If you already have some yogurt, you could try to make some of your own.

By: Redhush

Redhush — Sun, 01 Mar 2009 12:25:30 -0800

unless eggs and bread are considered expensive, french toast! make a loaf's worth and refrigerate the leftovers. Quick and tasty breakfast for days!

By: magikker

magikker — Sun, 01 Mar 2009 12:32:34 -0800

Dulce de leche!

It takes a ton of milk and turns it into something small and delicious. Plus it keeps pretty darn well in the fridge.

By: vytae

vytae — Sun, 01 Mar 2009 12:41:10 -0800

Tapioca pudding, or any other pudding for that matter, is almost all milk. I bet you've got sugar and vanilla and an egg or two laying around. If you don't have tapioca, I highly recommend getting some. Nothing cozies up a cold winter evening like fresh, warm, homemade pudding.

By: different

different — Sun, 01 Mar 2009 12:56:44 -0800

Also, although it's not what you asked - milk freezes really well.

By: number9dream

number9dream — Sun, 01 Mar 2009 13:07:53 -0800

Homemade yogurt is fantastic and not too difficult.

By: IAmBroom

IAmBroom — Sun, 01 Mar 2009 13:10:39 -0800

FWIW, ultra-homogenized won't necessarily mean cheese is out of the question. Otherwise, the paneer & yogurt suggestions above (both are kinds of cheese) would fail. I've made cheese with such.

Yogurt, BTW, can be made into lovely smoothies. I do this all the time, a gallon at a time, for quick-carry breakfast I can "eat" in the car on the commute. Be sure to make the yogurt before adding the fruit & sugar, however, or you'll encourage the wrong sorts of bacteria, and end up with (bad-tasting) kumiss, instead of what you want.

(Kumiss can be nice enough, but this isn't the way to make it tasty...)

By: Comrade_robot

Comrade_robot — Sun, 01 Mar 2009 13:31:19 -0800

There is a Chinese recipe called 'almond jello', or something like 'xing lian dofu'. It's very common at Dim Sum restaurants. My mom's recipe apparently uses way more milk than anybody else's I can find quickly online (she believed that milk was very healthy for children), so I will present it to you instead:

You will need:

Half a gallon of milk
4 packets of knox gelatin
A cup of sugar
2 cans fruit cocktail
2 tablespoons almond extract
Some water (varies, not a lot)

Heat the water in a pot with the gelatin until the gelatin dissolves. Remove from heat, add water, almond extract, sugar, and milk. Stir. Put in a cool place (like the fridge) to set.

The next day, you cut it into cubes and add fruit cocktail (with syrup).

It's actually pretty easy, and pretty delicious.

By: Grrlscout

Grrlscout — Sun, 01 Mar 2009 14:26:24 -0800

Kheer is tasty and requires not much more than cardamom pods, cardamom, rice, milk and sugar. Almonds are nice in this, but you can make kheer with any creamy nut, like pistachios (or without). The rose essence is nice, and will give a more authentic flavour, but you could just add a bit more saffron in with another extract of your choice and be OK.

By: specialagentwebb

specialagentwebb — Sun, 01 Mar 2009 14:45:02 -0800

My family makes egg cheese (sometimes called "sirok") around this time every year, and it's pretty simple/cheap:
1 dozen eggs
1.5 quarts of milk
1 tsp vanilla
1 Tbsp vanilla
a pinch of salt

Beat all the ingredients together and cook in a pot/saucepan over low heat, stirring constantly. When it gets to about the consistency of cottage cheese and the liquid separates, pour it into 2 pieces of cheesecloth. Tie it up and hang it over a sink, tightening the cheesecloth until most of the moisture has dripped off, then refrigerate overnight. Slice it up, sprinkle it with a little salt, and eat.

By: 517

517 — Sun, 01 Mar 2009 15:22:33 -0800

Time to try and perfect you white sauce from scratch, you won't want to eat your first few tries.

By: Cat Pie Hurts

Cat Pie Hurts — Sun, 01 Mar 2009 15:39:11 -0800

Rasgula. I was actually about to head to the store to buy some when I read this post. Yum!

By: Black_Umbrella

Black_Umbrella — Sun, 01 Mar 2009 18:12:38 -0800

Pudding, chocolate milk, various soups.

By: marsha56

marsha56 — Sun, 01 Mar 2009 18:15:50 -0800

Make chai. Milk, tea, sugar and spices, like cardomom and/or ginger or let your imagination run wild. You don't say what percent fat your milk is. IMO, chai tastes best with some fat, like anything from 1% to whole milk, just not skim milk.

By: tiburon

tiburon — Sun, 01 Mar 2009 19:44:05 -0800

You could deadlift, and then just drink the gallon of milk.

By: whatzit

whatzit — Mon, 02 Mar 2009 06:01:01 -0800

How did we get this far without someone saying egg nog?

By: mandapanda

mandapanda — Mon, 02 Mar 2009 09:03:41 -0800

White Russians

By: the luke parker fiasco

the luke parker fiasco — Mon, 02 Mar 2009 10:01:07 -0800

Make your own ricotta?

By: EmpressCallipygos

EmpressCallipygos — Mon, 02 Mar 2009 12:45:03 -0800

I just made mozzarella and ricotta from one gallon. My roommate hosted a coffee hour for his research partners last night and they got through another quart or so, and I used a couple cups in some fish chowder. This has gotten things down to a much more manageable half gallon.

Thanks!