Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Tasty on April 07, 2014, 03:52:57 pm
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I have 2L of milk that will expire in the next few days so I was after recipes that use a lot of milk.....any ideas? Preferably with common everyday ingredients.
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Coffee's with all milk for a couple of days, custard or rice pudding and a batch of bechamel sauce which can be frozen for later use in a lasagne or something.
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Milk Tart (page 117 of A Taste of Vegetarian,But read the reviews about the base though)
Yoghurt.
Custard
Rice Pudding
Ice cream
Hot Chocolate.
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I make bechamel sauce & freeze it.
Rice pudding is always popular here.
:)
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Paneer or ricotta cheese, or yoghurt?
I made this recipe recently, we loved it!
http://journalofafrenchfoodie.com/tag/varoma-steamed-creme-caramel/
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SOAP BOX MOMENT WARNING!
I buy full creme Jersey Cow milk from a local dairy. Both Coles and Woolies carry it. It has low food miles GM and Gluten free of course and it lasts a good month and more. I use very little milk so at $5 for 2 litres it is very economical. Even their skim milk is rich and creamy depending on the season. At the moment the grass is lush so the milk is wonderful.
There is a world of difference in what is called milk and this milk bears no resemblance to the $1 a litre crap. The label states under Ingredients: Local Tableland Jersey Milk. Nothing else. Imagine that. The milk has not been abused modified or added to at all. Good milk will last a lot longer than it's best before date so if it is good milk don't worry about it. Even poor quality milk will last longer than it says on the container. Use your nose and when it starts to turn then use it in mash potatoes or sour milk cookies.
The bottle I have in the fridge has a best before date of March 8 and it is still tastes as good as the day I bought it.
Gert
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Gert seemed like more of a milk crate than a soap box! :p
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Make more rice and custard and send it down to me!
Gert seemed like more of a milk crate than a soap box! :p
;D
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Golly I am hard to stop once I get started! :D :-)) :-*
Gert
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Gert your milk sounds beautiful. I was buying Harvey Fresh milk here ( local) but it has just been sold to an overseas company. I will be sampling them again.
Tasty you can freeze milk. Just thaw it and give it a good shake.
Rice pudding, custard, bread and butter pudding would use a fair bit of milk. Freeze it in ice cubes to add to milk shakes.
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Gert seemed like more of a milk crate than a soap box! :p
Lol.
Yoghurt or ricotta.
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How long can you keep the milk in the freezer cookie?
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I decided to go ahead with making ricotta as it was on my 'to make one day' list and I had forgotten about it. I used the recipe from Recipe Community which turned out ok. I love how simple it is and only 2 ingredients however the measurements were either 2 MC's or 1/2 cup which are not the same thing. I went for the larger amount and I think that's what affected the texture of the final product once refrigerated. I think next time I will use 1 MC's worth.
Cookie - I realise you can freeze milk but I already have 2 x 2L bottles frozen as I had accidentally bought too many when shopping online.
Gert - I had A2 milk as I don't think we have jersey cow milk....at least not that cheap and I do the smell test too for when milk is past expiry but I still ditch after 2-3 days.
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I think you can freeze milk for about 6 months. I used to always have some in the freezer but now I just have 2, 1 litre containers of Devondale UHT milk.
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Tasty may I ask if the milk still smells ok why do you throw it out?
How does the ricotta taste? . Haven't made it but probably should. How much did it make?
Gert
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Helene has a ricotta recipe on her blog (http://www.superkitchenmachine.com/2011/12574/make-ricotta-thermomix-recipe.html) as does Tenina (http://tenina.com/recipes/fresh-ricotta-cheese) Tasty. I've made Helenes and it was super.
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I love Helens ricotta, I buy full milk to make it. Has anyone made it with hilo milk ?
:)
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Judy I saw both those recipes but the one on RC was the only one I had all ingredients for.
Gert - It's more as a caution (well hubby is a little over cautious) and also I get food poisioning easily. As for the texture, it looks like ricotta, crumbly type once refrigerated (I think mine might have seized up a little too much) and it's hard to describe the taste since it didn't quite work out to plan. It made about 400mL.
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No Hally, that recipe is one of the few times I buy full fat milk. You could try it though as I'm sure a lot of us would like a skinny version of ricotta ;)
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Hally I did try it with hi lo milk as that is what we always have. It wasn't really very successful. I now buy full fat milk for it.
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Gerts milk would make lovely ricotta. I made Helenes and it was delicious, really creamy. I used margaret river organic milk. Didnt know Tenina also had a recipe, how different is it? Will have a look.
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Don't know about Gert's milk Bedlam but I have just made Helene's ricotta with my Misty Mountain Jersey Milk.
Yummy. So easy. Only had one litre left but had 300 mils of cream in the fridge so added 200 mls of water and wow it is FANTASTIC. Stirred it for 3 minutes not one.
Pic to follow. Who would have thought you could have fresh ricotta in 20minutes. Great for using up old milk which mine was ......very.
Gert
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Helene's ricotta in 20 minutes. It is soooo yummy it won't last 20 more!
(http://img.tapatalk.com/d/14/04/09/ehasubu5.jpg)
Gert
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The whey is equally yummy so it will be used in further baking or mash or casserole or SOMETHING! Not to be wasted.
Gert
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I love how making one dish leads to another. I had some cream left that was a bit past its use by. I made some scones, then needed some of Tenina's strawberry jam to go with them. At least I had some jam left so could make jam tart with white sauce and jam drop biscuits.
The ricotta looks lovely Gert. I like it cool so I wait to eat mine.
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Ok, so after talking to a colleague the other day she explained to me that one MC is up to the line so when I made the ricotta from RC, I had actually used 4 MC's ???
Anyway, defrosting another lot of 2L of milk and would like to try Helene's recipe this time. I will have some cream left over from a recipe but the whipping cream which I think is 35% cream and this recipe asks for light cream. Do you think it will still work?
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Yes it will be fine Tasty. You can even water it down if you don't want is so creamy. Any cream will do even if it had gelatine. Her recipe is pretty forgiving. If you find your ricotta too wet just leave it to strain a bit more. It will also firm up as it cools. It is really yummy.
Gert
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Ok, so after talking to a colleague the other day she explained to me that one MC is up to the line so when I made the ricotta from RC, I had actually used 4 MC's ???
The measuring cup holds 100 ml of liquid when full and 50 ml when filled halfway Tasty.
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Sorry I didn't explain properly JD. Apparently when a recipe refers to 1 MC ....it means up to the line ...so only 50mL whereas I assumed 1 MC = 100ml ....the full amount.
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Confusing Tasty. I think metric measurements should always be used in recipes to avoid any confusion.
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Sorry I didn't explain properly JD. Apparently when a recipe refers to 1 MC ....it means up to the line ...so only 50mL whereas I assumed 1 MC = 100ml ....the full amount.
I always use the full measure too. Can't say I've had a disaster from doing that.
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I have used the full measure in the past too and I don't think it's so bad for some recipes but in this case, there are only two ingredients in the recipe and I used double the amount of 1 ingredient, so it would affect it.
Anyway, I decided to try Helene's recipe this time and it was delicious!! Definitely want to make this again as it tastes so nice once refrigerated. Didn't like it warm though. The cream makes it! It is a bit fiddly trying to scrape out all the bits of ricotta from the nut milk bag so as none goes to waste....especially when the bag is hot! Next time I would also leave it for an extra 10 minutes to drain as I found there was still a fair amount of liquid in it.
Here is a photo before refrigeration:
(http://i1185.photobucket.com/albums/z359/Fotographies/P1060159.jpg) (http://s1185.photobucket.com/user/Fotographies/media/P1060159.jpg.html)
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Oh and FYI, this recipe makes about 500mL but using less milk.
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Too easy eh Tasty!
Gert
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Yum. I never have this problem with four milk guzzlers in the house. We freeze milk too. I much prefer mungalli or misty mountains too. But wish they made 3L. We buy 9l a week and even that runs out before the Saturday. The kids get mungalli or misty mountains as a treat. They love it.
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Lovely looking ricotta tasty.
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I love Helenes ricotta, never buy ricotta these days. Have to buy full cream milk for this recipe :)
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I really need to try this as your ricotta looks fantastic. I always buy Fleurieu jersey milk from our farmers market, so I'd be off to a good start.