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Recipes that involve LOTS of milk?

Got milk that's expiring tommorow (as in, it smells off today, but can still be used raw). Looking for recipes that use a LOT of milk (and cooked, if you please), as I've got most of a gallon to get through...

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  1. Ice Cream ~ Banana pudding ~ Custard pies.

    1. Make bechamel.
      Poach smoked fish.
      Make paneer.
      Make custard,

      2 Replies
      1. re: Paprikaboy

        any kind of chowder.
        Or of course you could pop it in the freezer.

        bread pudding
        french toast
        Cheese dip
        mac and cheese

        1. re: Paprikaboy

          But after making bechamel, what then?

        2. You can freeze it in small portions, and use for cakes, biscuits when you need it.

          1. 1) Make Fluffy Tapioca Pudding using the recipe on the Minute Tapioca box but double it and use 3 eggs. This will get rid of a quart of milk. 2) Make cheese sauce and freeze it for future use. To one stick of butter use 1/2 cup of flour, 1/2 tsp salt, and a quart of milk then stir in an 8-oz package of shredded sharp cheddar. If you have the freezer space, double or triple this as cheese sauce will always come in handy for potatoes au gratin, macaroni and cheese, hot sandwiches under the broiler, cauliflower au gratin, with leftover broccoli, etc.

            1. Homemade yogurt and Homemade buttermilk.

              1. Will not use all of it but this clafouti recipe http://www.nytimes.com/recipes/12688/...,
                will consume 1-1/4 cup and would be very seasonally appropriate with fresh berries.

                  1. re: meatnveg

                    Tres leches cake usu. uses evaporated milk, sweetened condensed milk and whole milk (sometimes half/half).

                    Not sure that fits the OP's needs.

                    1. re: Cynsa

                      I second Italian pork with milk - dead easy and delicious.

                      I use a pork roast, trimmed of fat, brown it in a bit of olive oil, cover in about 3 cups milk, and simmer for two hours, then remove the meat, and reduce the milk. A squeeze of lemon near the end to get it nice and chunky, and a pinch of sage.

                      Also good is home-made paneer (heat 1 L of milk to boiling, turn down the heat, add about 2 tablespoons fresh lemon juice or white vinegar, stir until it separates. Turn off the heat, let it rest until you can handle it, strain. Use as is for a cottage-cheese like texture, or press between two plates for a sliceable cheese.

                    2. Bechamel for a casserole or to freeze (I have been told you can freeze bechamel but have never tried it myself, maybe look into this).

                      Yogurt would be a great option for almost off milk.

                      1. french toast freezes wonderfully and make a quick breakfast, just pop in the toaster oven.

                        Ice cream, pudding and the like

                          1. Ricotta. Uses a LOT of milk and you end up with about three cups worth of cheese.

                            1. All of the ideas already mentioned as well as macaroni and cheese. Bechemel + cheese actually freezes really well in an ice cube tray.

                              Is this milk actually raw or is it pasturized or UHT. Only raw milk actually sours in the way you've described. Sour raw milk is pretty useful. The others are actually spoiling. I would dump UHT milk for sure.

                                1. Ricotta or dulce de leche. There are also some Indian sweets that are milk- based, reduced way down.

                                  1 Reply
                                  1. re: babette feasts

                                    Yes, I love to make kheer to use up an excess of milk.

                                    1. Rice pudding or homemade yogurt

                                      1. Where is it in relation to best by date? Give it back and don't ruin good things.

                                          1. Malabi!! If you want something different
                                            You can google it - the milks differ ( cream, half and half, whole, etc) but any milk is really fine

                                            I made the recipe from Jana gur book of Israeli food but I know ottelenghi has a recipe also

                                            1 Reply
                                            1. re: Siegal

                                              dude, thanks! I was thinking 'nilla pudding, but this is /authentic/ pudding! ;-)

                                              1. If it smells off today, then recipes that don't disguise the flavour are probably a bad idea - because the off flavour will become that more pronounced. Try some things that work best with milk going a little off and whose results can be frozen with little ill effect, so you can make huge batches, eat some immediately, and refreeze the rest for later .

                                                Soda Bread
                                                Southern-style cornbread
                                                Devil's Food cake

                                                1. Flan. Real honest-to-god no condensed milk crap flan.