Delicious boiled milk
April 25, 2014 9:27 AM   Subscribe

I was making yogurt, but forgot that I was doing it. Instead of heating the milk to 180, I heated it to boiling. And then...left it there for a while. I have almost a gallon of freshly boiled milk, and can't stand to throw it away. What on earth can I do with it?

I'm a relatively proficient cook, and have a fairly well-stocked pantry. I don't often use milk for things because I'm lactose intolerant, but partner and child are happy to eat all the dairy products for me, and I'd rather end up with something that *someone* will eat, anyhow. I'm open to whatever--if you've successfully made ricotta with milk heated to 212 instead of 200, or if there's something I can add to make yogurt work, or if, I don't know, you have some amazing soup recipe that starts with bringing a gallon of milk to a boil.

Other dietary restrictions: no nuts, no seafood, no pineapple.
posted by MeghanC to Home & Garden (16 answers total) 1 user marked this as a favorite
one thing you should watch out for, boiled milk is constipating.
posted by bruce at 9:32 AM on April 25, 2014

Should be fine for making custard or pudding out of. But that would be quite a lot of custard.
posted by aubilenon at 9:34 AM on April 25, 2014

Why don't you try making yogurt anyway? It may not end up being exactly the texture you desire, but I think it will still work. After it cools, heat it again to 110 and throw in your live culture and see what happens.
posted by Joey Buttafoucault at 9:34 AM on April 25, 2014

Best answer: I'm pretty sure an acid curdled ricotta or a similar queso fresco will still work, last time I did it I was very loose about heating temperature. Add some lemon juice, let sit, squeeze out the whey, boom: instant muffin topping.
posted by straw at 9:35 AM on April 25, 2014

Best answer: Add some sugar and boil it down and you'll have dulce de leche!
posted by susanvance at 9:41 AM on April 25, 2014 [12 favorites]

If you already have boiled milk, you might as well make kheer, or any of the related variants of South Asian milk-based desserts.

Basically, milk, sugar, basmati rice - and then any number of other flavorings or accents, including raisins, cashew nuts, pistachios, almonds, cardamom, vanilla, saffron, ...

It is mild, soothing, and super-delicious chilled as a dessert after a warm day. Here, have a random recipe.
posted by RedOrGreen at 10:11 AM on April 25, 2014 [2 favorites]

How about paneer?
posted by mudpuppie at 10:13 AM on April 25, 2014 [1 favorite]

Hot milk with honey is a really nice comforting drink. Maybe also hot chocolate or some other hot milk-based drinks?
posted by divabat at 10:16 AM on April 25, 2014

Go ahead and make yogurt. It should be fine.

If it was pasteurized milk to start with, there's no reason why you can't go ahead and make yogurt with it. All you did was pasteurize it again. If you were starting with raw milk (which is what I use for yogurt), the reason you have to heat it to 180 is to kill the (good) native bacteria that can interfere with the yogurt bacteria and lead to thin or even failed yogurt.
posted by caryatid at 10:19 AM on April 25, 2014

Response by poster: MetaFilter to the rescue, once again. Thank you! I split it into two pots and now have queso fresco draining in the sink and dulce de leche simmering away on the stove.

Related question: anyone have tips on how to clean burnt milk off a pot?
posted by MeghanC at 10:19 AM on April 25, 2014 [1 favorite]

There seems to be little that Bar Keepers Friend can't remove from pots and pans.
posted by lovableiago at 10:22 AM on April 25, 2014 [3 favorites]

Best answer: Throw some water and baking soda in it, return to the stove, and bring it to a simmer. Turn off the heat and let it sit for an hour or so. The burned milk should come right off.
posted by caryatid at 10:24 AM on April 25, 2014 [1 favorite]

You can totally still make yoghurt out of that. I've made it from UHT milk in the past, which is essentially the same thing as you have.

Cleaning pans, previously.
posted by Solomon at 11:24 AM on April 25, 2014

Regarding the burniness, Jolie Kerr recommends the baking soda method.
posted by radioamy at 12:10 PM on April 25, 2014

If the baking soda doesn't work and the pot is not aluminum, the next step is washing soda, sodium carbonate. (Baking soda is sodium bicarbonate.)
posted by Bruce H. at 1:29 PM on April 25, 2014

Response by poster: Thanks so much, you guys. Several hours later, I have delicious ice cream topping, cheese, a very clean stove, and a pot that's almost back to normal.
posted by MeghanC at 2:03 PM on April 25, 2014 [5 favorites]

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