Best dessert/other recipe to use up 1/2 gallon of milk?
We bought too much milk and it is still fresh, but I need to use it up. What are the best recipes you have that use a lot of it? I was thinking some kind of custard or pudding. thanks
I sometimes make a basic white pasta sauce with extra milk, and freeze in small portions so I can take it out, doctor up with veggies / seasoning / whatever and use over pasta for a quick convenient dinner.
I also love making ice cream with extra milk (but mostly it's just an excuse to make ice cream, because then you actually have to go out and get cream too, and then you end up with extra cream, and you have to post about how to use that up too!)
Bread pudding. Tapioca pudding.
Cheese sauce for macaroni and cheese. (This sauce can be frozen.)
Love this pie
IMPOSSIBLE COCONUT CUSTARD PIE
Printed from COOKS.COM
1/2 c. Bisquick
3/4 c. sugar
2 c. milk
1 can (3 1/2 oz.) coconut
1 tsp. vanilla
1 tbsp. butter, softened
Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Coo
Second that, I am eating Indian rice pudding right now & so happy. Look up recipes for kheer. I made it with quinoa this time instead of rice, healthier & yum. Like the post below - less sugar than most recipes call for, and cook it slowly & much longer than the "quick" recipes online so it thickens & gets richer. Hours is best. I like it chilled.
You can also make yogurt, it's easier than paneer even.
I use this recipe whenever I need to use up milk - it's a nice Indian pudding, but with vermicelli (called "shev" in Marathi) instead of the rice you so often see in restaurants.
I alter the original recipe by cutting down the sugar to about half (personally I don't like things too sweet) and by adding some saffron.
If ya have room in freezer, milk freezes just fine. When first married, FIL was head custodian at local elementary school. No matter the DATE on milk cartons... he had to toss EVERYTHING every Friday afternoon. Sometimes just a few, sometimes a LOT! He'd call me and say... come get whatever I wanted! Usually had several of those little half-pint cartons in freezer. Ya just have to let it thaw completely (in fridge) and give it a good shake before using.
1) A double recipe of Fluffy Tapioca Pudding on the Minute Tapioca box uses a quart of milk. I add an extra egg. 2) Baked custard can use a quart. Sprinkle nutmeg on top. 3) Or make a white sauce with a quart of milk, and 1/2 cup each of butter and flour then add a bag of shredded Sharp Cheddar and freeze this cheese sauce in 8-oz margarine tubs. Add it to cooked broccoli, cabbage, or cauliflower, or use it for potatoes au gratin or macaroni & cheese, or make Hot Brown Sandwiches a la Kentucky Derby. You can't have too much cheese sauce on hand.
like others, i was going to suggest vanilla or rice or bread pudding.
in addition to paneer, cream cheese :)
i made some lime corn avocado gelato the other day, and used up quite a bit of milk... and the avocados that were suuuper ripe and had to be used up asap. (also made avocado corn muffins and that used up some milk too.)
OR, one of my favorites - homemade dulce de leche
1 quart milk
200 g sugar
1 vanilla bean
1/2 tsp baking soda
1 tbsp water
Dissolve baking soda in water.
Put milk, sugar and the scraped seeds from the vanilla bean in a deep pot. Bring to a simmer, stirring to dissolve the sugar.
Remove from heat, and stir in the baking soda and water. Once it calms down, return to the heat.
Simmer over low heat for about an hour, until it turns a deep golden brown.
Decide how long to keep cooking it based upon the consistency you want. For a pourable sauce, simmer for about another 20 minutes. Simmer longer for a spreadable consistency. If you cook it long enough, it turns into a chewy candy...
lithuanian milk soup.
milk, cooked noodles, butter (1 tbs per cup of milk), salt to taste, sugar (optional) to taste
heat milk with butter. add noodles. taste for salt level. add salt and sugar if wanted.
Chicken in Milk:
Brown skinless, bone-in chicken pieces in a bit of oil (maybe 6 for 1/2 gallon of milk), pour in milk, salt and pepper to taste (not too much salt because it cooks down), simmer gently, uncovered, till you get a pretty thick gravy. Good with rice or mashed potatoes.
(You didn't say what type of milk. Skim milk doesn't work unless you add a bit of whole milk or cream.)
Panna cotta is my standby since it requires so few ingredients beyond the milk (although technically this should be called latte cotta). If you have no gelatin on hand, cornstarch puddings are the next best thing. You can have anything from a rose-scented mouhalabieh to a rich butterscotch pudding.
Heat up 1 cup of milk and add 40 grams of shaved semisweet or bittersweet chocolate, your choice. Mix and enjoy.
Add your flavoring:
Used vanilla pods
If you have some active culture yogurt, you can make greek yogurt.
With that greek yogurt, you can do more stuff...tzatziki, tandoori chicken, stroganoff etc.