Guest Post by Katie from Kitchen Stewardship
Have you bumped into an incredible markdown on milk that expires tomorrow but you’re out of freezer space because you just completed a fabulous once-a-month cooking adventure with your favorite blogging mamas?
You don’t have to walk by that incredible deal for lack of freezer space!
Here are a few ideas for successfully using up a few gallons of milk in a day’s time:
Homemade Yogurt
I cannot say enough about the benefits, both nutritionally and financially, of making homemade yogurt. I make almost a gallon a week for my family of 3-and-a-half (you know how toddlers eat, so I can’t count her as a full serving). I figure I save at least $200/year on just this one make-from-scratch endeavor, plus my family benefits from a readily available snack choice and probiotics to boot.
Many bloggers sing the praises of making yogurt in the slow cooker, but I just can’t bring myself to wash that insert so often. My method creates zero dishes other than the jars used to hold the yogurt. You can do it with no special equipment and just a little courage; you will be growing bacteria, but don’t let that scare you!
It’s this easy:
- Heat the milk to 180 degrees.
- Let it cool to 110.
- Stir in 2 Tbs plain yogurt per quart of milk.
- Keep it in a picnic cooler with a pot of hot water for 4-16 hours.
- Done. $10 worth of yogurt for $2, and that’s if the milk is regular price.
Want to know my no-dishes secret? Here is my homemade yogurt guide, with pictures and hand-holding advice to make it ultra simple. Not sure how to use plain yogurt? Here are some ideas for yogurt recipes.
Cream of Vegetable Soup
You can use varying amounts of milk and chicken broth to make a cream of vegetable soup, so obviously to use up your clearance milk you will make a heavy-on-the-milk version. It’s one of my favorite soups for both palate and pocketbook.
I keep a bag in the freezer for random unfinished steamed side veggies, and when it gets half full, it’s time to make “leftover” cream of vegetable soup. It’s always a bit different!
You can use just potatoes or any veggie you have sitting in your fridge or freezer. See my cream of vegetable soup recipe for all the details.
Whole Grain Rice Pudding
Rice pudding is a dessert from my childhood that ranks among my very favorite. Now that I’m a mom, I love the recipe even more because it’s short on ingredients and prep time and huge on versatility.
1 cup rice
2 cups boiling water
4 cups milk
1/4-3/4 cup sugar, to taste
1 tsp vanilla
1-2 Tbs butter
Boil rice in water for 15 minutes (brown rice) or 3 minutes (white). Drain off water. Add milk and bring carefully to a boil, medium heat, cover off, stirring often. Turn to low, cover and cook 60-90 minutes (brown) or 15-30 minutes (white) until pudding is thick and milk seems to have all been absorbed. Don’t stir too often during this time, but watch for scorching on the bottom of the pan. The finished product will have the consistency of a thick tapioca pudding, but it will gel up a bit after cooling. Turn off heat, then add sugar, vanilla and butter. Garnish with cinnamon.
You could easily make a double batch to knock out an entire half gallon of milk. Your family will thank you.
Pancakes
Many pancake and waffle recipes call for a cup or two of milk, so this is not rocket science, but it’s definitely a way to use up the last bit of your gallons. Our family’s go-to pancake recipe involves an overnight soak, so you could really get rid of the milk before the next day if you wanted to show off your frugal skills and truly accomplish “three gallons of milk in one day.” A double batch takes 4 more cups of milk, and they last fine in the fridge for easy breakfasts throughout the week.
Cream of {X} Soup
If you have a smidge of room in your freezer, you can make cream of {x} soup and freeze in flat plastic bags to use in casseroles that call for cream of chicken or mushroom soup.
If not, you can make the soup right away, and it should keep for the week as you incorporate it in various meals. I made three casseroles in one hour for last month’s modified once-a-month cooking, which used 6 more cups of milk. You can find the recipe for cream of {x} soup and all three casseroles here.
Katie Kimball blogs at Kitchen Stewardship, where she offers weekly Monday Missions to help you baby step your way to balancing all God’s gifts while working in the kitchen. She wants to be the Flylady of the kitchen for you. Get the scoop on nutrition, environmentalism, budget and time management, as well as family-friendly, real food recipes and a dose of random humor. And yogurt. Lots and lots of yogurt.
What are your favorite ways to use up extra milk? Tell us in the comments!
photo credits: calliope; Longiee; Strausser
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