Too Much Milk
We get milk delivered twice a week and occasionally we can't keep up and I forget to cancel in time. What do you do with too much milk that is NOT homemade ricotta or yoghurt?
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We get milk delivered twice a week and occasionally we can't keep up and I forget to cancel in time. What do you do with too much milk that is NOT homemade ricotta or yoghurt?
24 Comments
I've made this and it's surprising smooth and not as sweet as it looks, probably from the citrus fruit used.
http://food52.com/recipes/9692_kheer_indian_rice_pudding
Pork tenderloin braised in milk is delicious and uses quite a bit of milk. Another one I like is this recipe for skillet chicken pot pie. It's super-easy, very tasty and comforting, AND uses 2 cups of whole milk:
http://www.foodandwine.com/recipes/skillet-chicken-and-mushroom-potpie
Maybe you can keep those in your back pocket for cooler weather. I'm sure others on the forum can come up with some warm-weather friendly options!
Pudding
http://chezpim.com/bake/how-to-make-hom
The finished product freezes well; just be sure to gently press a layer of plastic wrap onto the surface of the dulce de leche before covering and freezing it.
1 tsp baking soda (sodium bicarbonate) -- this is needed for a complete browning-- it lowers the pH and prevents milk proteins from coagulating (bunching up). The browning is not caramelization -- it is a Maillard reaction which requires the addition of a base. If you do not add baking soda the sauce will still thicken and taste wonderful, but the full potential of the sauce will be lost.