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Best dessert/other recipe to use up 1/2 gallon of milk?

  • f

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

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  1. 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!)

    1. Bread pudding. Tapioca pudding.
      Cheese sauce for macaroni and cheese. (This sauce can be frozen.)
      Scalloped potatoes
      Cheese strata.

      1. I've been wanting to try making my own paneer cheese ever since an Indian friend told me it was ridiculously simple but haven't had any leftover milk and haven't bought extra specifically to experiment with.

        2 Replies
        1. re: ohmyyum

          Great idea! It's very easy to do at home. Note to self for next time.

          1. re: ohmyyum

            LOVE making paneer... I remember the first time I made Palak Paneer for my OH. he was amazed that i made the cheese... and it's soooooo easy. kind of like making bread... it always seems impressive to those that don't do it themselves.

          2. Homemade ricotta? People rave about it but I've never tried it myself.

            1. Love this pie
              IMPOSSIBLE COCONUT CUSTARD PIE
              Printed from COOKS.COM
              1/2 c. Bisquick
              3/4 c. sugar
              4 eggs
              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

              2 Replies
              1. re: Patay59

                This sounds good, but I've never seen coconut in a can. Maybe I just have't looked. Is it like shredded coconut? Sweetened or not? Thanks

                1. re: juster

                  I think this recipe is an old one, when shredded coconut came in cans! Just use 3 1/2 ounces of shredded coconut you get in the supermarket. Same thing, different packaging.

              2. rice pudding!
                indian-style rice pudding uses a lot of milk, as you reduce it before adding the rice.

                1 Reply
                1. re: pavlova

                  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.

                2. 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.

                  http://annaparabrahma.blogspot.com/20...

                  2 Replies
                  1. re: anakalia

                    savory thought: I often make a chowder, specifically seafood or fish chowder. Best if the milk is whole or at least 2%, you can use flour as your thickener.

                    1. re: cleopatra999

                      Good idea! Fish pie would also use up some milk for the sauce.

                  2. Banana Pudding..........

                    1. Panna cotta comes to mind, too. Doable with milk (in lieu of cream).

                      1. 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 Reply
                        1. re: kseiverd

                          Yup. I freeze milk, cream, whatever, and eggs, too. No problems.

                        2. 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.

                          1. Bolognese. For breakfast, dinner and dessert!

                            1. 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...

                              1. 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.

                                1. 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.)

                                  2 Replies
                                  1. re: juster

                                    Sorry, I only buy whole milk :)

                                    1. re: fara

                                      This is late, but in case anyone wants to try this, whole milk is perfect, 2% works, but you can make it with anything -- add whole or cream to skim milk, or thin cream or 1/2 and 1/2 down with water.

                                  2. 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.

                                    1. Hot chocolate!!

                                      Heat up 1 cup of milk and add 40 grams of shaved semisweet or bittersweet chocolate, your choice. Mix and enjoy.

                                      Add your flavoring:
                                      Mint essence
                                      Cayenne pepper
                                      Used vanilla pods
                                      Hazelnut

                                      1. 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.

                                        1. Both scalloped potatoes and scalloped corn casseroles use lots of milk.

                                          1. Grapenuts pudding - a great Yankee dessert. Uses up a whole quart of milk and delicious with whipped cream.
                                            http://www.yankeemagazine.com/recipe/...

                                            2 Replies
                                            1. re: Sra. Swanky

                                              oh, i've seen people mention this on several threads and i've had it bookmarked for a while. maybe this weekend will be my time to try it... i have all ingredients necessary.

                                              1. re: calmossimo

                                                Whenever I have extra milk, it's the first treat I think of making. I love it. Not overly sweet and really different and delicious. I like to split the sugars - 1/4 cup brown and 1/4 cup regular - gives it a bit more depth. Hope you enjoy it!