I have a half gallon of whole milk I would like to use in some bread recipes ~ What about no knead recipes?Anything you would like to share,please do!
2 Comments
NancyApril 6, 2025
For bread that uses milk, try Japanese Milk Bread which gives a light and fluffy loaf.
Not, however, an answer to your request for a no-knead bread.
https://www.kingarthurbaking...
Three other ways to use up extra milk:
1) in a chowder, if you like one or more. There are versions of potato, corn or salmon chowder that already use milk. Or you could substitute milk for water or cream in other recipes.
2) in various tahini shakes or smoothies, often designed for vegan or dairy-free eaters use almond milk. As with the soups, you could substitute whole milk for the almond milk. These shakes also use fruits and/or coffee for flavoring, and are a nice change from green smoothies or ones that are heavier on fruits.
3) freeze some for use later. web sources say it's good for a maximum of 3 months, but best used within one month of freezing. I've stored extra milk in the freezer for the shorter time and found it in good condition to use after that.
Not, however, an answer to your request for a no-knead bread.
https://www.kingarthurbaking...
Three other ways to use up extra milk:
1) in a chowder, if you like one or more. There are versions of potato, corn or salmon chowder that already use milk. Or you could substitute milk for water or cream in other recipes.
2) in various tahini shakes or smoothies, often designed for vegan or dairy-free eaters use almond milk. As with the soups, you could substitute whole milk for the almond milk. These shakes also use fruits and/or coffee for flavoring, and are a nice change from green smoothies or ones that are heavier on fruits.
3) freeze some for use later. web sources say it's good for a maximum of 3 months, but best used within one month of freezing. I've stored extra milk in the freezer for the shorter time and found it in good condition to use after that.
Lori T.April 5, 2025
It's entirely possible to make no-knead bread using milk as the liquid. Just like with regular kneaded recipes, milk will give you bread with a very tender crumb. If you like Japanese style milk bread, it's the way to go. One of the family favs is https://whattocooktoday.com/no-knead-no-tangzhong-milk-buns-bread.html. The recipe won't use up a half gallon of milk, but it will put a dent in it. With the rest you could always make homemade ricotta, which will taste great on your bread. If you save the whey which you drain off the ricotta, you can use that to make a second batch of the bread in a few days. The whey can store in the fridge until then, or you can use it in other places- soups, pancakes, etc.
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