How to use up leftover MILK

drink-milk  milk

Do you ever struggle to use up the milk in your fridge?
Sometimes we buy milk for a recipe or a weekend brunch, and then it lingers in the fridge, half-used, with the expiration date barreling down upon our guilty heads. It’s a sad waste to pour expired & sour milk down the drain…but you never need to do that again.
Here are some simple ways to use up leftover milk before it goes off; before it becomes actual waste!


1. Got too much milk? Freeze It for Later!

A few of things to keep in mind when freezing milk:

Allow for expansion: Freeze milk in moisture- and vapor-resistant containers with 1 to 1 1/2 inches of space at the top to prevent bursting.

Thaw it safely: Place the frozen milk in the refrigerator to thaw. Depending on the size of the container, it may take a day or longer to defrost.

Shake it up: Freezing may cause the milk to separate and develop a grainy texture. To restore some smoothness, you can stir, shake, or beat it with a hand mixer or immersion blender.

Because of the potential changes in quality and texture, frozen milk is often better for cooking and baking than straight drinking.

2. A nice glass of Chilled Milk with Chai Tea Ice Cubes


Chai-spiced tea cubes served in a glass of icy-cold milk. The ice cubes are made of strong black tea steeped with whole spices and ginger. Plunked into a glass of cold milk (or non-dairy milk), they slowly melt, transforming into a glass of iced chai tea that gradually gets stronger. Yum!

3.Homemade Ricotta Cheese

ricotta cheeseMilk, lemon juice, and about half hour of your time — that’s all you need to make a batch of fresh, creamy homemade ricotta.

What You Need:

1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes)
1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers)
1 teaspoon salt, optional

4-quart pot
Instant read thermometer or candy thermometer
Measuring spoons
Cheese cloth
Mixing bowl
Slotted spoon


  1. Warm the milk to 200°F: Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
  2. Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine.
  3. Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
  4. Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.)
  5. Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
  6. Use or store the ricotta: Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.Leave us a comment and left us know how you use up leftover milk!

How To Store Milk


Aussies throw out up to $8 billion worth of edible food every year and milk is the most wasted individual fresh item, followed by lettuce, bread, tomatoes and yoghurt, according to a study commissioned by appliance maker Panasonic Australia.

Poor meal planning, confusion about storage methods and expiry dates, and “two for one” specials are some of the reasons that cause us to throw away food.


If you find yourself pouring sour milk down the drain all the time because you don’t know how to store milk properly that it always turns bad, here are some tips for you (provided by Dairygoodness):

At the supermarket:

  • When shopping, pick up the milk last so it doesn’t warm up while you fill your basket. Refrigerate at a temperature of between 0 °C and 4 °C as soon as possible after purchase.
  • Check the milk’s best before date and choose the product with the furthest date.

At home:

  • Once opened, milk is safe to consume for up to 3 days. This is why it is better to buy smaller amounts more often rather than keeping larger containers open in the refrigerator for too long.
  • Remember to open new milk containers in the same order in which you bought them. First in the fridge, first out.
  • Keep milk containers closed and stored away from strong-smelling food items in the fridge—the milk can pick up these odours.
  • Store milk on refrigerator shelves where it is cooler, rather than in the refrigerator doors.
  • Whenever possible, leave milk in its original container to safeguard its flavour and nutritional value.
  • Avoid exposing milk to light, as light destroys certain vitamins, such as vitamin D and riboflavin.
  • To avoid spoilage, do not return unused milk from a serving pitcher to the original container.
  • UHT and canned milk found in the non-refrigerated aisle are perishable once opened. Opened UHT and canned milk must therefore be refrigerated. After opening canned milk, immediately transfer any unused portions to a clean, opaque and airtight container. These milk products should be used within 3 days of opening.
  • If stored in a cool, dry place, powdered milk will keep for up to 6 months. Once the package is opened, it should be used within 1 month. After being reconstituted, it should be stored and treated in the same way as regular fluid milk, meaning it should be refrigerated and used within 3 days.
  • Milk can be frozen for up to 6 weeks without any impact on its flavour and nutritional value; however, upon thawing, it can separate and lose its smooth texture. Partly skimmed and skim milk freeze better than whole milk (3.25%). Thaw milk in the fridge. If the milk separates upon thawing, beat it with an electric mixer or an immersion blender with the whip attachment.
  • Leftover evaporated milk can be frozen in an airtight container for up to 6 weeks with no adverse effects.
  • If you freeze foods such as soups or stews, add the milk after you reheat the thawed food.

Hope these tips help!

How to use leftover egg yolks part2!


Still don’t know what to do with leftover egg yolks? Check out this awesome, or should I say, Eggcellent cheat sheet with tips on how to use leftover egg whites and egg yolks!


Print this off, stick it to the inside of your pantry cupboard or on your fridge–you will never have to waste any leftover eggs again! 🙂

Also, here are some great tips about eggs provided by Australian Eggs:

What points should you consider when buying eggs?

  • Choose eggs with clean, uncracked shells.
  • Don’t buy out-of-date eggs.
  • Choose the size most useful and economical for your lifestyle.

Why should eggs be refrigerated?

Temperature fluctuation is critical to egg safety. A cold egg left out at room temperature can sweat, facilitating the growth of bacteria that could contaminate the egg. Refrigerated eggs should not be left out more than two hours.

What’s the best way to store eggs?

The best way to store eggs is to keep them in their carton. The carton should be placed in the coldest part of the refrigerator, not in the door where temperatures may fluctuate when it is opened and closed.

Learn how to store eggs properly so they don’t turn bad!

How to use leftover Egg Yolks


If you are a frequent baker, you might always find yourself trying to figure out what to do with leftover egg yolks from recipes that only use the whites. Well, waste not! There are many ways you can use them yellow bits


Here’s an Eggcellent method that allows you to store leftover egg yolks for later use!

-How to freeze & store leftover egg yolks-

Place one egg yolk in each ice cube cavity of a clean ice cube tray. Add a pinch of salt to each yolk (if you plan to eventually use them in savoury recipes) or a pinch of sugar (if you will use them in sweet recipes). Freeze overnight until solid, then transfer to an airtight freezer bag.

To use, thaw in refrigerator and then mix well. They will keep in the freezer for up to three months.

Leftover egg yolks can also be refrigerated for 3-4 days.


You can also use leftover egg yolks as hair moisturizer!
The fats and proteins contained in egg yolks make this an excellent conditioner for hair. The yolks are naturally moisturising and nourishing so your hair will be less prone to breakage.


Egg Yolk and Green Tea Hair Mask:

To make this hair mask, you need one egg yolk and two tablespoon of freshly prepared strong green tea. Take both the ingredients in a clean bowl and mix it properly until you get a frothy and creamy consistency. Now apply this hair mask on your hair with the help of a hair brush. Cover your hair with a shower cap and leave it for about half an hour. Finally rinse your hair properly and then shampoo your hair followed by a conditioner. The antioxidants present in green tea will help in preventing hair fall and boost hair growth, while the protein, essential vitamins and nutrients present in egg yolk make your hair strong and beautiful. You must use this hair mask at least thrice weekly to get better result.

Stay tuned for more recipe ideas! 🙂

How do we stop wasting so much food?

Food waste is thoughtless and a lot of us aren’t  aware of it.

As Jen Rustemeyer and Grant Baldwin, producer and director of Just Eat It: A Food Waste Story suggest:

We need to truly value food and all the work and resources that go into making it. Taking only what we need and eating everything we take is a good start. At home, planning meals based on what we already have, allowing people to serve their own portions, and packing leftovers for lunch can make a big difference.


So, what small steps can we take to reduce food waste?

If you missed the tips we suggested on our Facebook page and twitter, here they are:

    1. Check your fridge before planning your meal. There’s always food that has been sitting unused in the back of your cupboards and fridges, make sure to use them up before they go bad!there'snothing to eat
  1. Give overripe fruits a second life. When bananas start to go bad, peel, wrap and freeze them to bake muffins or bread another day. They also work well in smoothies or steamed and spread on pancakes and waffles! Easy and yummy 😀pancakes-su-682491-l

3. Make the freezer your friend. If you don’t like eating the same thing two days in a row, freeze a portion and reheat later. If you buy in bulk, divide it up immediately into portions that are easier to use and freeze the rest. Label and date everything so it’s easy to manage.
4. Don’t grocery shop on an empty stomach.You will end up buying too much! Perusing the food aisles with a growling belly can lead you to purchase more food than you need. Buy enough groceries for a few days, but not enough for the whole week (most food will last just a week). And try to buy what’s in season if you can.


Don’t forget to lave us a comment to let us know how you reduce food waste!

Food posters from WWI & WWII


Hi everyone! Here are some great posters from WWI & WWII.
These posters encouraged US citizens to change their habits surrounding the production and consumption of food during World War 1 & World War 2.

It’s interesting that although these posters were created at least 70 years ago, the messages in them are still so relevant today. With up to 40% of the total rubbish in household garbage bins being food waste here in NSW, the messages in these posters can certainly teach us a thing or two about reducing food waste.

Mooncakes! Nomnomnom…

Happy Mid-Autumn Festival, everyone!

It’s that time of the year–the time to let loose and eat all kinds of mooncakes in honor of the Mid-Autumn Festival, aka the Mooncake Festival, an official harvest festival celebrated by Chinese and Vietnamese people!

During Mid-Autumn Festival, people celebrate by eating & giving mooncakes filled with lotus paste and a salted egg yolk (yum!!) to their friends and neighbours, while children attend lantern parades holding colourful lanterns, and families attend big lantern parades and exhibitions. How fun!

World News - Sept. 19, 2013

If you got some mooncakes from your friends/ neighbours, here are some tips on storing mooncakes (so they won’t go to waste!)!

1. Mooncakes actually have a fairly long shelf-life due to their high sugar content, and will of course last longer if they’re stored in vacuum packaging.

2. The mooncakes should be stored in a cool place, and not exposed to heat (i.e. don’t place your box on top of the microwave oven, or in your car boot).

3. Baked mooncakes (the “original” kind) can be kept for up to three months, and snow-skin mooncakes can be kept for ten to twenty days if stored in temperatures between 5°C and 6°C (the usual fridge would do fine).

4. Mooncakes without egg yolks are yummier if consumed after three months.

Enjoy the mooncakes!

Household food waste


According to research, young consumers and households with children are the biggest food-wasters. I don’t imagine many people do it on purpose. It can be a result of habits, lack of awareness and knowledge, and in some cases–laziness.

Indeed, it is easier to just throw away the chicken carcass in the bin than taking time to make your own chicken stock and  soup for another day with it.

BUT food waste does not only have a negative impact on the environment. Wasting food is also a waste of money–$2.5 billion worth of edible food a year is thrown away by households in NSW. Per household this averages out to $616 each year of money spent on food that is never eaten. I’m sure all of us could think of lots of other ways that we would prefer to spend our money instead!


Now that concern over household budgets is constantly in the news and that living costs are rising faster than income, why do we still waste so much? Why is it so hard to eat the food we buy? Reducing food waste can save money!


If you have made too much for dinner, put in the fridge for another time. Don’t throw it away.


If you don’t want to have the same thing two days in a row, put it in the freezer and you have a quick meal ready in the week!

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Educate your children & the younger generation. Teach them to appreciate& be grateful for food and not to waste food.

Become a FOOD LOVER, not a FOOD WASTER. Say “NO” to food waste and stop wasting!