What to do with a large amount of milk?!
Answers: My mom told me to go grocery shopping and forgot about it so she went as well. We ended up getting double amount of milk. It goes bad pretty fast and there are only two of us living here. Any recipes that use LOTS of milk? Besides having cereal 3 times a day?
Milk freezes pretty well. Try that. Or you can make any kind of cream based soups. Ill substitute milk for heavy cream or whipping cream in recipes and just simmer a little bit longer than it calls for. Does just fine. The zuppa toscana soup from Olive Garden is GREAT and there are lots of copycat recipes online for it. Milk, potatoes, sausage, onions, garlic, and bacon.
ice cream???
just drink it, I have about four pints a day
baked custards, bread pudding, junket, smoothies, quiches, lasagne (bechemel sauce)
some of these can be frozen
make rice pudding, home made mozzarella cheese.New England clam chowder.
Cooked pudding. Or go back to the store and get lots of double stuff oreos to dunk.
Freeze it.. it freezes well.
or
Cream of- potato soup
chowder
puddings
custard
cocoa
ice cream
pudding,
bread pudding
ice cream
You could drop it off to a nearby shelter? I know they could use it.
Freeze the extra containers of milk. They will have a slight different flavor, but are very useful in cooked foods.
I buy in bulk and freeze about 10 gallons of milk so I don't have to go to the store so frequently.
Potato soup or homemade pudding/custard would be a good way to use up lots of milk. Or you could make both, if you have that much milk!!! Make the soup for supper and have the custard for dessert!
Ice Cream
French Toast
Drink It
Make pastries.
Pudding.
Baked rice pudding. Old, old family recipe: dates from 1880s
For 2 pints of milk, you need:
4 oz pudding rice (short-grain rice/ paella rice)
2 oz sugar
half a teaspoon of nutmeg (fresh-ground if you can get it)
half a teaspoon of cinnamon
the crushed seeds of a cardamom pod
a pinch of cloves
If you can't get any or all of those spices, you'll get a result that's still pretty good by using a good teaspoon of mixed spice (UK)/cake spice (US) instead.
Butter an oven-proof dish big enough to hold all that with lots room for it to bubble, add the ingredients above, pop it in an oven (medium heat, but it's not fussy) and cook till the rice is just done but there's still loads of milk slopping around.
Turn off the heat and check in about 10-15 mins. You should find that the milk has thickened and most of it has been absorbed by the rice. You don't want to leave it too long, or all the milk will disappear and the rice pudding becomes sliceable rather than spoonable!
I hope you enjoy it lots, if you make it. =P
Pudding uses a pretty good bit of milk