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What to do with surplus milk?

  • jackie Apr 18, 2009 04:20 PM
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A local market ordered too much organic whole milk, and is selling it today for $1 a gallon... I bought a couple of gallons to make ricotta and yogurt, and I'm thinking of going back for more. I'm trying to think of some milky projects to take advantage of this opportunity. Ideas?
Thanks in advance!

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  1. Make paneer - it takes tons of milk

    5 Replies
    1. re: alwayscooking

      make homemade butter!!! It is the most delicious ever

      1. re: kubasd

        Brilliant! I remember shaking mason jars for hours as a kid to make butter. I'll bet my Kitchen Aid will do it faster!

        1. re: jackie

          yep, good old girl scout camp! milk with salt in a jar, shaking shaking shaking! lol. It also works well if you put the jar in a hamster ball and kick it around.... lol

          1. re: kubasd

            You need cream to make butter. Whole milk is only 3.5-4% milkfat, usually homogenized so there's just not enough fat to form butter.

            1. re: Caitlin McGrath

              doh.... I did realize that yesterday, but totally forgot to repost.

    2. Make yogurt! See this week's New York Times for a discussion.

      1. http://www.nytimes.com/2009/04/15/din...

        1. I'm jealous! ;)

          1. I second making paneer--you need a lot of milk...Any cheese for that matter, but paneer is the easiest...

            1. Pudding!

              1. Why don't you make an egg custard?

                1. Ricotta isn't the worst thing that ever happened to milk. Time to make some canolli, baked ziti or lasagne.

                  1. Tapioca. And if you find a good tapioca recipe, let me know! My tapioca has a tendency to turn out too thick and jelly-like.

                    1. Butter needs cream, not milk.

                      If you're making yogurt, and you've got lots of yogurt, you can make yogurt cheese by hanging it in a cheesecloth. Make a bag of about 4 layers of cloth as large as you need, tie it up, and hang it somewhere where it can drip for a day or so. You can twist and tighten up the bag as it drains. The finished volume should be about 1/4 the original volume of yogurt. You'll get something like a tangy hoop cheese, not as creamy as cream cheese, but creamier than farmer's cheese.

                      1. Make mozzarella?
                        http://www.afullbelly.com/2004/06/han...

                        1. Milk freezes very well !! I usually buy a quart for "now" use, and put a quart into the freezer so that I don't run out.

                          Another place to check is:
                          http://mommysavers.com/boards/freezer...

                          1. You could also do dulce de leche from scratch. Alton Brown has a recipe on the foodtv website.

                            1. I've never done this, but my sister-in-law used to buy milk in bulk when it was on sale and freeze it. Be sure to pour some out into another container before freezing, though, as I believe milk expands bit when frozen, just like water.

                              2 Replies
                              1. re: Deenso

                                More info on the subject. The advice here is against freezing milk. http://answers.yahoo.com/question/ind...

                                1. re: Deenso

                                  Unopened containers of milk that have been frozen will bulge a bit, but I've never had a problem with any explosions or leakage. The worst that happens is that the container stays slightly warped after thawing, and doesn't sit quite flat.