What to do with 2 gallons whole milk

It was a manager’s special, $1.00 a gallon from a relatively local (Clover) dairy. I couldn’t resist, and now I am three days past the date stamp in the carton. It’s unopened, in the meat tray, in the refrigerator the garage.

Stilltasty

I was thinking yogurt ( @Auspicious, in the instantpot! ) and ricotta (I remember some useful info from @Presunto), and I’ve made a buttermilk curd to go with greens as well, and I may have read about freezing it too., but I’m realizing I need to get her done.

A little help please.

Is less fresh milk a bigger problem for any of these ideas?

Do you eat…

  • Chocolate ice cream (add cacao powder to make chocolate milk first)
  • Rice pudding
  • Panna cotta

When it’s hot, like right now, I drink it like water. Make a cold soup with vegs (cucumber is refreshing).

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I am sort of low carb but ADORE Panna cotta! What a great idea! Do you have a name of a cold soup with veg recipe I could get ideas from?

I don’t have recipes… Just puree vegs of choice together with milk. Add some flavouring if you like but I like mine very mild to retain the milky taste.

With purple broccoli

With asparagus

With cucumber


Some of the panna cottas I’ve made in the past


Chia pudding



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Beautiful! The chia pudding uses milk? That’s a good idea.

Did you ever make Panna cotta with whole milk, or do you use cream?

I also ran into some articles about using sour cream as starter for yogurt. Has none tried this?

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Yes, milk (chia pudding). I use either or both for Panna cotta. Whatever I have in the fridge or needs using up.

I buy dairy products from a farmer in my area who produces only full fat raw milk. So rich and creamy, not to mention the taste, I never want to go back to supermarket milk and cream.

Haven’t tried making yogurt.

I found this in my food-related reading material (and found the site, too):

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Homemade ricotta. It uses a lot of milk.

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Best bulk use is curdle it and make paneer (or ricotta - or both). You can save the whey for other uses, if you like.)

You could also make homemade evaporated and/or condensed milk, and then desserts made from those.

If you boil it all the way down you’ll end up with mawa / khoya / milk solids - the base for many indian sweets.

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If it’s just the two of you I’d go with ricotta. Might seem wasteful but since they were only $1 a gallon…
There’s always this New England classic that uses up a quart and not a lot of sugar.

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Thank you! Thank you all. You all are the best!

That is definitely on the list. In fact, I was reading that traditional ricotta is made from whey, skinny usual tangential fashion,I was thinking of making yogurt, draining the whey, and then using the whey to make, ricotta!! I have a few days off this week so…

While not as sweet or creamy as ricotta made using whole milk,

Whole milk ricotta from the same site; Cultures For Health. Grrrr…I got no cream, and no “citric acid”.

“Whey drained from yogurt is called “acid whey.” Most of the protein is removed from the whey in the yogurt-making process, unlike sweet whey.”

There are just two of us, but that was a good price, wasn’t it? I rarely buy whole milk, and when I do, it’s usually just a pint to make a cake. But $1.00? What’s a girl to do?

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Thank you ! Husband loves “CON-dense milk” (emphasis his).

I am especially interested in things that keep longer than milk.

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The things that occur to me have been listed already: yogurt, riccota, and paneer. Other things just don’t go through the volume: Caesar dressing for example. You could make things to feed the freezer that use bechamel, or just make more riccotta and make lasagna and stuffed shells.

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I’d feed the garbage can. :grimacing:

I’ve made a simple cheater’s ricotta using lemon juice. Id it doesn’t come together, the milk needs to be heated more.

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Would you? Okay.

Instant pot yogurt is going to be my Olympic trial tonight

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You could make a potato soup or chowder…

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If you use dairy in your tea or coffee, you might experiment with keeping a small amount of the whole milk around to use as creamer.

I have been shocked to discover that whole pasteurized milk keeps longer in the fridge for me than either skim or cream do. I have been able to push past the whole milk sell-by date by weeks. In one case the whole milk kept for almost two astounding months. One local brand kept longer than others.

My litmus test was that whole milk on the verge of spoiling would curdle immediately when added to tea or coffee before it was possible to detect changes in taste or smell.

Rest assured that this was a pandemic experiment and I didn’t subject anyone else to it. :laughing:

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Chowder is really easy and uses lots of milk. Fresh corn is in season. If you make corn chowder, scrape the “milk” from the cobs and include it. But also simmer the scraped cobs in the soup, for a bit more corn flavor. Chuck before serving, of course. For me, this is a no-recipe soup. Sweat onions in butter or chicken fat. Add raw kernels, milk, chicken base, pepper, parsley. Thicken if you like it that way (or add a can of creamed corn instead), or not. I add sriracha as well, and sometimes chicken or diced, crisp bacon.

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You can make Greek yogurt, labneh, and yogurt cheese from the base of yogurt - which have all kinds of other paths. (Again, the whey is usable too.)

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold