How to use up leftover MILK

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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!

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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

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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:

Ingredients
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

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

Instructions

  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

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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.

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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.

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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.

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Hope these tips help!