Recipes for using up lots of MILK?

topic posted Tue, April 17, 2007 - 12:42 PM by  fixit fox
We signed up for two gallons of raw organic milk per week from our local farmer, and it's too much!
It's nice (and easy, it turns out) to make our own butter, yogurt, and cream cheese, but we can't seem to keep up with this amount!

We've been making a lot of sweet potato waffles lately with a recipe in the Veggie tribe... (they're fantastic, and use a quart of milk plus the yogurt I pour over them on my plate!)

What else can we make?
I've done some biscuits, but I've never managed to make a biscuit that wowed me, probably since I can't bring myself to make them entirely out of white flour.
I love kefir, but haven't found any local grains to use yet. Though I'd love to hear about how to make my own as tasty as the stuff we buy...

(And yeah, I may end up seeing if we can get out of some of the commitment.)

Alternately, any advice for using up lots of yogurt and buttermilk?
  • Re: Recipes for using up lots of MILK?

    Tue, April 17, 2007 - 1:01 PM
    1) You can use it to make pudding and you can freeze some of that pudding into pudding-pops.
    2) milk-based cassarole/mac+cheese sauces (traditional white sauce+ whatever other ingredients you like).
    3) green enchilada sauce can be really good if made with cream

    and I also think I've seen face-mask/scrub recipes that use milk and oats...
  • Re: Recipes for using up lots of MILK?

    Tue, April 17, 2007 - 1:28 PM
    I have a number of recipes for soups/chowders using a bunch of milk. I'm too busy/lazy to type them all out, but luckily people have done it for me:

    Credit where credit is due: they are all from the Vegetarian Planet by Didi Emmons, which is BTW a fantastic cookbook that I can only recommend to everyone, vegetarian or not. She has another recipe for tomato-corn chowder that is fabulous and that nobody seems to have typed up for me yet, so maybe I'll get my act together and type that up later.
    • Re: Recipes for using up lots of MILK?

      Tue, April 17, 2007 - 1:53 PM
      Ice cream is a great idea because it is frozen afterwards, and therefore you can keep it much longer than if you made a whole batch of a "serve immediately" recipe. Check (or .com) for instructions - you won't need an ice cream maker for most of them!

      You could also freeze any soups that you made with it - red pepper or roasted corn chowder would be a great idea, as would a curry sauce (made with milk instead of cream or yogurt).

      For make-then-eat recipes, I love creamy alfredo sauces (make a roux with a spoonful of butter and a spoonful of flour, then add milk and let thicken, spice with nutmeg and black pepper and add a good amount of parmesan cheese). And Gratins - you can make a gratin with potatoes, fennel, endive, sweet potatoes, basically any veggie that will hold up well in an oven, and just take the parmesan cheese out of the alfredo recipe above for a basic bechamel sauce, then add any other type of cheese you like for the crunchy gratin topping. Slice your veggies, lay them in a casserole dish, cover with bechamel, top with cheese and breadcrumbs and voila.
    • Re: Recipes for using up lots of MILK?

      Sat, April 21, 2007 - 2:10 AM
      Aha! Here is Didi Emmons' corn and tomato chowder (it's delicious):

      2 T olive oil
      2 C chopped onions
      2 t minced garlic
      4 ears corn
      3 1/2 C milk
      2 t tequila
      3 T chopped cilantro
      1/2 jalapeno pepper or 1-2 Thai chile peppers, minced
      2 tomatoes, cut into 1/2 inch pieces
      1/2 t salt, or more to taste
      black pepper to taste

      Heat the olive oil in a large saucepan and cook the onions and garlic until soft. Add the kernels, and any milky solids which you have scraped off the corn cobs, to the saucepan. Add the milk, bring to a simmer, and simmer for 10 minutes. Add the tequila, cilantro, chile peppers, and simmer for 5 more minutes. Add the tomatoes, salt, and pepper. Enjoy!

      You can substitute canned corn, which is less work, but the fresh corn off the cob really tastes better.
  • Re: Recipes for using up lots of MILK?

    Tue, April 17, 2007 - 2:24 PM
    You can make paneer - indian cheese that is very yummy cooked with spinach or in other indian recipes.

    The ingredients are lots of milk and either lemon juice, vinegar or buttermilk. Lots of recipes online and in the Indian Food tribe.

    Also, here is the best buttermilk biscuit recipe ever. Um... but they are not exactly healthy and you WILL have to get over the whole white flour thing. :)

    Touch-of-Grace Biscuits
    Adapted from Cookwise, by Super Food Scientist Shirley Corriher

    Nonstick cooking spray
    2 c Southern self-rising flour, such as White Lily
    ½ tsp salt
    ¼ c sugar
    4 Tbs shortening, preferably the no-trans-fats Spectrum brand
    2/3 c heavy cream
    1 c buttermilk
    1 c all-purpose flour, for shaping biscuits (do not use self-rising for this)
    2 Tbs unsalted butter, melted

    Preheat oven to 475 and spray an 8” round cake pan with cooking spray.

    Combine self-rising flour, salt, and sugar in a medium bowl. With your fingers, work the shortening into the flour mixture until there are no lumps bigger than a large pea.

    Stir in the heavy cream and buttermilk, taking care not to overmix. Let stand for 2-3 minutes. The dough will be alarmingly wet, resembling large-curd cottage cheese. Have no fear.

    Pour the cup of all-purpose flour onto a plate or pie tin. Flour hands well. Using a ¼-cup measuring scoop, spoon a biscuit-sized lump of dough into the flour and sprinkle flour gently over it. Pick up biscuit and shape it roughly into a soft round, cradling it in the cupped palm of one hand and gently shaking off excess flour. It will feel not unlike a water balloon. Place biscuit in pan and repeat, pushing biscuits tightly against one another so that they will rise up and not spread out.

    Brush biscuits with melted butter and bake until lightly browned, 15-20 minutes. Cool for a minute or two, then dump out and break apart into individual biscuits. Serve immediately.
    • Re: Recipes for using up lots of MILK?

      Tue, April 17, 2007 - 3:34 PM
      My first thought was Paneer also, but someone told me you can't use organic milk for paneer. Is that true?
      • Re: Recipes for using up lots of MILK?

        Tue, April 17, 2007 - 4:15 PM
        i always use organic milk for paneer, works like a charm.
        • Re: Recipes for using up lots of MILK?

          Tue, April 17, 2007 - 4:20 PM
          Good to know! I'd prefer to use organic, but when I was researching how to make paneer myself someone told me organic wouldn't work well. I don't remember the reason why. Maybe it was non-pasteurized milk, and some organic milk is not pasteurized? It sounds like Fixit fox can make paneer just fine though. Thanks!

          So my suggestion is also paneer. So easy and so yummy!
        • Re: Recipes for using up lots of MILK?

          Sun, April 22, 2007 - 1:46 PM
          Just bring the milk to boiling point, then add lemon juice (plenty of it), until it curdles. Leave for 2 or 3 mins, scoop out curds into a cheesecloth (aka tea towel), maybe strain the whole vessel over it to catch any spare curds, seal cloth over top & press for a couple of hours under weights (put a saucer or plate on top, 1 or 2 Kg of weights). Cool, cut, fry, add to tomato pea curry sauce. Eat. Or you can do clever things by mixing spices into it before frying in patties (may be coat with chickpea/gram flour first).
  • Re: Recipes for using up lots of MILK?

    Tue, April 17, 2007 - 2:51 PM
    Make your own cheeses - Two gallons of milk will make a two-pound cheddar. I got started at New England Cheesemaking Supply

    There are other (and probably better) places online, but NECS is easily accessible to the beginner.
    • Re: Recipes for using up lots of MILK?

      Wed, April 18, 2007 - 9:48 AM
      Wow! Great ideas.

      Thanks for getting me out of my rut!

      I wonder if that Indian cookbook is the one my friend used in college... I've been looking for it ever since.
      I LOVE palak paneer- it's about time I learned to make it!

      This milk is directly from one of the two cows on a small organic farm- not pasteurized, not homogenized, and if I show up in the right time range, still warm from the cow!
      • Re: Recipes for using up lots of MILK?

        Wed, April 18, 2007 - 12:10 PM
        I think of making ice cream as a hassle, but could it get any simpler than this???

        Finally, a use for the salad spinner we got as a wedding present :)
        • Re: Recipes for using up lots of MILK?

          Wed, April 18, 2007 - 2:09 PM
          • Re: Recipes for using up lots of MILK?

            Wed, April 18, 2007 - 3:31 PM
            Wait, Stellar, now you've recommended two books!
            Is the second one you meant to recommend?

            I've dabbled in giving away some milk, and I've found that people are wary of raw milk.
            Also, when we first made the switch, my six year old kept complaining of stomachaches- which is when I remembered that I read months ago that some people have a hard time transitioning to raw milk. So we ourselves are doing it gradually.
            • Re: Recipes for using up lots of MILK?

              Tue, April 24, 2007 - 3:11 PM
              Do you know if in addition to being organic, the milk you are getting is pasteurized? If not, you might want to do it yourself at home to prevent any nasties...

              I grew up with organic, non pasteurized milk from my dad's farm in Guatemala. When I was about 14, i got a tuberculoma (basically, the tuberculosis bacillum gets trapped in your ganglia, and trapped into a cyst by your immune system). I had to have it removed from my neck, and had to take TB medication for 2 years afterwards. Not a fun experience. My mom always blamed the raw milk, although we never knew what the real cuase was.

              Given the problems with e-coli and other bugs in processing plants, if your milk is not pasteurized, my suggestion is that you treat your own milk by boiling it when you get it home, and using sterilized jars to store it. Better safe than sorry!
        • Re: Recipes for using up lots of MILK?

          Thu, April 26, 2007 - 11:48 AM
          Well, we tried the salad-spinner technique for ice cream. Not great.

          It rapidly became obvious that the spinner was designed for very lightweight items... like lettuce.
          It was pretty difficult to turn the weight of the ingredients along with the ice and salt, and things kept getting hung up so it wouldn't turn at all.
          I wore out my arms and shoulders trying, then gave up and jammed the whole deal into the freezer so I could rethink.
          I didn't come up with any new ideas, so we took it out and ate spoonfuls of pointy partially-frozen sugar-milk.
          My six year old was just fine with that.

          The remainder I poured over a bunch of leftover brown rice and heated up for a few minutes. Delicious.
  • Re: Recipes for using up lots of MILK?

    Thu, April 19, 2007 - 12:36 AM
    leche flans yummy and easy to make and easily sold out too.
    • Re: Recipes for using up lots of MILK?

      Fri, April 20, 2007 - 10:06 AM
      Also, did you know milk freezes very well? I mean if some weeks you cannot keep up with the supply. I do it in small containers so I thaw a small amount at a time.
      • Re: Recipes for using up lots of MILK?

        Sun, April 22, 2007 - 1:22 AM
        Cabrita, my experience freezing milk is that the fat separates from the whey when it's thawed. That was with milk donated from Safeway though. Does it really work?
        • Re: Recipes for using up lots of MILK?

          Sun, April 22, 2007 - 9:47 AM
          Well, it worked for me. It was commercial milk. I got the idea from a friend that was freezing regular (all the fat in) commercial milk. I use only skim and 1% and it seems to work for all fat contents, but it was pasteurized and homogenized to begin with. With raw organic whole milk you get separation when you pasteurize it yourself. We did that when I was a kid, got the milk from the cow next door, and I remember the fat floats to the top when you bring it to pasteurization temperature. Then we would scoop the cream out from the top, save it and make butter after we had a bit gathered. If we did not get around to it we would eat the cream spread on toast and sprinkle sugar on it. If we were feeling really decadent we would sprinkle cocoa on top of that.

          OK, so this brings another memory. I was about 15 and my dad brings this huge vat of milk (milk over production from the cows), and a book on cheese making. He says, OK little goat, do you think you can you figure out how to make cheese? So I did. It came out like paneer. That was funny, one of the fond memories of childhood. This works though, make some fresh cheese, and you will reduce the volume greatly.
  • Re: Recipes for using up lots of MILK?

    Tue, April 24, 2007 - 2:43 PM
    If you have already ventured into butter-making, you are just a few steps away from making yor own cheese... My dad used to make cheese at his farm when I was growing up, and I can tell you that there are few things as exciting. Seriously! Waiting for the cheeses to age and cure, and testing out new recipes became a favorite passtime.

    The whole process of cheesemakign is easy, you don't need a whole lot of specialized equipment, and depending on the enzimes you use, you get very different results. Do a search for Cheese Making Kits and you will come with a lot of results like this one for hard cheeses:

    In terms of recipes, there are a number of latin sweets made with milk and sugar. They are labor intensive because they require constant stirring and watching so the milk doesn't boil over, but they are delicious. You can can them and make them as christmas presents. Cajeta is one of them, and you can add bourbon, rum or whiskey to it after it cools for a wonderful holiday present. Here is a cajeta recipe:

    Another type of candy is dulce the leche, which is very similar to cajeta, but can vary in consistency depending on your preference. What I like most about it is that you can make it with curdled milk (it is then called zope in some countries). It will get a peculiar cottage-cheese texture, but it is a fantastic way to use milk that you would otherwise throw away. Follow the cajeta recipe, and cook it until it has a grainy consistency. You will be surprised at the tangy flavor. One of my favorite recipes when I was a kid.

    Finally, I make a lovely pork loin stewed in milk. Get a wrapped loin from the butchers, season with salt, pepper, chopped rosemary and sage, and let marinate for a few hours in the fridge. In a sung-fitting dutch oven, brown the meat on all sides to seal the juices in. Once the meat is browned, lower heat to medium and pour 1 cup of milk into the pot. Cover partially and cook, turning ocassionally, until most of the milk evaporates. Continue adding 1 cup of milk at a time, untile cooked (I think temperature should be 170, but check on your thermometer). Remove from heat and let rest 5-10 minutes before slicing, so the juices have time to rest. You should have a thick, grainy sauce at the bottom of your pan. Add more milk and stir briskly to emulsify somewhat and loosen up any brown bits stuck tot he pan. Slice your pork and return juices to the pan. Serve with asparagus and potatoes, with the pork & milk juices spooned over the meat and potatoes. It if fantastic!!!
  • Re: Recipes for using up lots of MILK?

    Tue, April 24, 2007 - 3:52 PM
    My family and friends love milkshakes and smoothies.. Pastillas de leche is also one of the all-time faves...
    • Re: Recipes for using up lots of MILK?

      Wed, October 22, 2008 - 4:37 PM
      This is such a terrific thread.
      I just found it again, since we've fallen behind lately. We've upped our weekly order to three gallons, and have been doing just fine using it up- until recently, when I stopped making a half gallon of yogurt 1-2x a week.

      We have four gallons in the fridge right now, and will pick up our weekly three on Sunday!
      I'd forgotten all about those sweet potato waffles. I have a lot of pie pumpkins stashed around- time to bake some up!

      So many great ideas here, I thought I'd bump it for everyone- and maybe see what else pops up!
      Thanks again, everyone.
      • Re: Recipes for using up lots of MILK?

        Wed, November 25, 2009 - 11:15 AM
        I don't know what's going on these days, but the cream is hesitating to turn to butter!
        The last batch I made was a huge hassle.

        AND now the milk this week is super creamy: one regular gallon (20% cream)
        one that's about 45% cream, and one that's more like 85% cream!!

        It's tricky figuring out which recipes would be good for so much extra cream content... maybe it's time to try freezing the stuff to use in sauces through the winter months when the cows are on their break. I love a cream and chicken broth and garlic sauce for potatoes. Or just simmering lima beans in cream with nutmeg. Divine.

        Somehow ice cream just doesn't appeal in this gloomy November weather.
        • Re: Recipes for using up lots of MILK?

          Wed, November 25, 2009 - 11:24 AM
          Oh, and more updates:

          I've made Panir many times now! It's so delicious! Though boiling an entire gallon of milk without burning it can be quite a project.
          It's great cubed up and thrown into curries of all kinds. Rich and creamy and so satisfying.

          Even easier is the Cyprian cheese, Haloumi.
          It's amazing grilled on a fire on a vegetable kebab. Bouncy, squeaky, super creamy. The yellow butter oil it exudes is stunning.

          i have no fear of raw milk. We use it for everything. The cows are healthy, the milk goes straight into our jars, and we've had no problems.
          The Omnivore's Dilemma explains how a cow's diet means everything to her health (like everyone else!. If she's made to eat corn, her belly won't work properly, and will become exponentially more likely to harbor harmful bacteria.
          Thanks for the concern- there are many issues to consider with this topic. I wonder if the milk you drank even deserves the blame?
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