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ISO Recipes that use A LOT of milk.

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I just discovered in the back of the fridge an unopened half gallon of milk dated yesterday. I know that means it is good for another 5-7 days, but no one here drinks that much milk, and I hate the thought of throwing it out, so does anyone have a really good soup recipe that calls for a quart of milk or more? The more milk needed the better (I'd love to use the whole half gallon). Thank You!!

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  1. Milk-braised pork loin. This recipe from The River Cafe is great, and it's easy to change the spices to suit your own style - last time I made it I left out the sage and added a touch of nutmeg and mace, went great. Serve with some potatoes or risotto, fantastic:

    http://www.saveur.com/article/Recipes...

    Other possibility: do you have an ice cream maker?

    1 Reply
    1. re: sgordon

      Throw a spoonful of plain natrual yogurt in the milk, keep at a warm room temp overnight.......there now it is yogurt.

    2. Rice pudding; I just made a batch yesterday...here's the recipe.

      Creamy Rice Pudding

      1 1/2 cups water
      3/4 cup rice
      1/4 teaspoon salt
      4 cups milk
      1/2 cup sugar (or more depending on how sweet you like it)
      1/2 of a vanilla bean, scraped. You can use extract instead; stir in at the end
      1 egg

      Bring water, rice and salt to a simmer; reduce heat and cook for 10 minutes. Stir in the milk, sugar and vanilla bean; continue to cook over low heat for 25 minutes, stirring every five minutes or so to keep from sticking. Whisk the egg well and stir into the pudding until blended. Remove from the heat and allow the residual heat cook the egg, stirring well. If you're using extract, this is the time to stir it in.

      This is my base recipe; I've made it using dried cherries. Yesterday, I added cinnamon & fresh blueberries while warm before refrigerating.

      1 Reply
      1. re: Cherylptw

        The recipe that came with my first microwave is far simpler: mix 1/4 cup of white rice, a few pinches of salt, and a quart of milk in a shallow baking dish, microwave on low power, stirring occasionally, until it is thickened and the rice is thoroughly softened. If you add sugar at the beginning, the rice pudding will be caramelly at the end. If you don't want that, sweeten after cooking. Takes about an hour, depending on size of dish and wattage of microwave.

      2. I vote for a chowder (such as corn, clam or potato) or bread pudding.. or both!

        1. Portuguese milk mayonnaise. This only makes a cup at a time, but obviously you could increase the recipe or make several flavors. There is also a recipe for green olive dip made with the mayonnaise.
          http://leitesculinaria.com/32983/writ...

          1. Both scalloped corn and scalloped potatoes use up milk. Easy to find recipes for both.
            I'd make a custard pie!