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9:50 am
August 22, 2011
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So I get a gallon of raw milk weekly. This week fortune conspired against me and after already getting to a slow start on the milk, I got sick and didn't feel like drinking milk for a few days. Now I have almost a full gallon and go to pick the new gallon up today. I don't mind drinking this gallon through the weekend, but I just don't see us getting through it. So I'm looking for suggestions on things to do with it.
Normally I would make yogurt, but I have this habit of making yogurt, being super proud of it, eating it for two days, then forgetting about it. I still have yogurt in my fridge from this summer, I'm sure it is quite tart at this point.
I've made butter with the milk before, but I think that is out as I've only made it when the milk was fresh and particularly creamy. Tried making it once with left over milk and ended up with a very messy kitchen disaster somewhere between butter and whipped cream (it tasted good).
I rather want a cheese. I've never made cheese before, and I have no starters/rennet/magical cheese ingredients, and an odd amount of milk. *sigh* I was eying the "back to basics" cheese recipes in farm bell recipes. Still, it seems risky, I know the milk will be sour by early next week anyway, but I'd like to do something with a pretty high probability of success. I have a vision of pouring the milk into a magic bowl and having it instantaneously transform into brie. It doesn't work like that though. 
Any suggestions on things to do with extra milk? I need opinions!
Also this got really long. I type too much, and I am sorry. It's a friday. Before Christmas. I'm at work. In a room by myself. I'm lonely and bored and staring at photos of brie. So please forgive my lengthy post- it is the result of a morning spent in silence.
11:10 am
December 28, 2008
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My standard answer to any excess is to freeze it if it cannot be dehydrated! I have a container of measured milk ready to pull out when I need a cup of milk – let it thaw then use it.
Hmm. The milk is measured into freezer bags, then the indiviual bags are in a container in the freezer.
11:51 am
December 14, 2010
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Cottage cheese is a good option.
12:49 pm
September 19, 2010
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Whenever I have excess milk I need to use up, I make a baked custard with rice. It uses up 4 to 5 cups of milk. Since you have nearly a gallon to use, a baked custard won't use up enough, but maybe you could freeze the excess milk as Pete suggests, divided into conveniently sized portions. Brie sounds fabulous. At one time I had hoped to make Brie or Camembert, but the recipes indicate these are challenging cheeses for non-experts – not to mention the special ingredients.
2:16 pm
October 10, 2009
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Hi Andrea. Welcome to CITR. It isn't exactly Brie cheese but it is very good, easy peasy and doesn't require anything ordered online. It is an excellent Mexican cheese, Queso fresco,.
16 cups milk, 2 tablespoons kosher salt, 1/2 cup white vinegar.
I will send a PM with the instructions.
2:54 pm
February 10, 2009
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Ricotta cheese, making it with lemon juice is my preference but vinegar works too. Then of course you need to make lasagna! Which is great too. You can even make two small lasagnas and freeze one.
4:57 pm
November 11, 2010
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i suggest ricotta also. It is very tasty, even still warm, easy and versatile. Use it in quiche, cheesecakes, dips, lasagne, etc. I make mine using citric acid that I buy at Whole Foods in the vitamin section.
7:44 pm
August 22, 2011
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Well, I thought about freezing it, but when I moved out of my last apartment I found a lot of milk, frozen, in the back of my freezer (it was also still in the jug, I'm not entirely sure what was going through my mind when I put that in there) so this time I just want to use it. I also found a giant bowl of cookie dough I had made about a year and a half before.
I think I shall try the queso fresco, if I made ricotta I would want a lasagna too much and I don't think I'm going to be home early enough any night this week to make one :(
Thanks for the suggestions and help!
11:02 am
March 4, 2010
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What I would do with the milk is make a homemade milk pudding. You can adjust it to the amount of milk that you actually have.
Blanc Mange
1/2 c. cornstarch
1/3 c. sugar
1/2 tsp. salt
4 1/2 c. milk
1 or 2 eggs, well beaten (optional)
1 tsp. vanilla
1 Tbsp. butter
Make a paste in the pan with 1/2 c. of the milk. Add the rest of the milk. Stir constantly until thickened. Remove from heat, stir in vanilla & butter. If you made a dark chocolate pudding (we LOVE dark chocolate), swirl some thick cream around on top. This is good served warm or cold.
Variations:
Chocolate: 1 sq. unsweetened chocolate or 2 Tbsp. cocoa (or whatever amount you want. You can increase the sugar if you wish)
1 c. fruit (stir in or top the pudding afterward)
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