2 cups of milk & I dont like to drink it...What to do?

[sds]

I'm picky. I don't like to drink just plain milk (or flavored) but have about 2 cups of milk that is going to go south this week.

What can I make?

Mac n' cheese (have a bunch of cheeses leftover from a party: Gouda, gruyere, blue, brie, cheddar)

Is there something I can bake? Breads? Muffins?

[PseudoNerd]

yogurt?

[Sarah]

Pancakes, waffles...

[wayne keyser]

Find a vegetable. Carrot, potato, broccoli, peas. Cook the heck out of it (microwave will do nicely). You might want to add a hint of seasoning while cooking. Drain, add to milk, puree in processor, salt to taste, maybe a bit of sherry (you might have to cook the sherry off a bit).

Voila - "Cream of Anything Soup". If you want to go crazy, add cooked shrimp.

[jacinthe]

Assuming you have the proper molds, you could make cannelés! (They're on my mind as I currently have a batch in the oven.)

http://chocolateandzucchini.com/archi...

You could probably use a popover tin, or even muffin tins (adjusting cooking time for different sizes) if you don't have cannelé molds. The ingredients are something that I always have in my kitchen, and I can't believe I never made them before this, especially given that they sell at local bakeries around me for $2-$3 a pop.

[foxy fairy]

For the ultimate chicken salad:

Cook chicken breasts in milk (or cream) for 45 minutes at 350. This is delicious, and so easy! Your chicken will be moist and flavorful. I just pour the milk over the chicken, covering the meat about halfway, in a glass baking dish. Discard the liquid at the end, and dress the chicken in your manner of choice.

[katecm]

Must you bake? Braise pork chops or a pork tenderloin in the milk. When cooked and tender, remove the meat. The milk will appear curdled, so blend it until smooth and return to pan. Cook down with dried dill, some dry mustard, wine, salt and pepper until thickened. Serve on top of pork.

I know, I know, this sounds odd! But it makes a juicy piece of pork and the sauce is so flavorful and rich. It's excellent.

Or, if you don't like that, make a pitcher of white Russians!

[gourmanda]

MMM...white Russians! What a creative thought.

Any type of Bechamel based sauce--Mornay sauce for macaroni or atop vegetables, Newburg sauce for shrimp in puff pastry shells.
Quiche custard--3 eggs and enough milk to come to 1 1/2 cups.
Ice cream

[chef chicklet]

cookies, and ice cream!

[ziggylu]

Rice pudding!

[love2bake]

How about chocolate pudding?

[coney with everything]

I was going to suggest a pudding also--maybe make one from scratch if you haven't tried that before. It's not terribly difficult

[JungMann]

I usually make pudding or custard when I have to use up milk, too. Panna cotta (or latte cotta, as the case may be) is also a simple, but good use.

If the OP has about 2c. of cheddar, blue, gruyere and gouda, combined with the milk, that's enough for a great cheese sauce for mac and cheese.

[Diana]

Two cups is a lot for baking
Well, you could make a few good smoothies. Combine the milk with a big banana and your favorite fruit or chocolate.

You cold make a whole lot of custard.
or biscuits
or scones
or ice cream
or butter
or cookies
or pana cotta
or souffle