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I have 48 litres of skim milk...

post #1 of 19
Thread Starter 
...going bad in 3 days.

Quick! I need some ideas!

(making cheese is not an option)
post #2 of 19
Low fat soups, Ice cream......that's it for me right now. Pathetic I know, but I'm short of time :o
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #3 of 19
Give it to a local shelter or similar and write it off.:chef:
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #4 of 19
Thread Starter 
No can do. The last guy who tried to do that got fired. Liability issues, big ccompany, etc..

No ice cream maker in the house. Too bad.. good idea though.
post #5 of 19
Isn't there an Indian sweet that uses cooked-down milk? Here's one: http://www.asianonlinerecipes.com/de...lk-dessert.php

How about making some cheese??
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post #6 of 19
Make some Panacotta

Crepe batter

Pancake and waffle mix

Popovers

Pate au Choux
post #7 of 19
I'm not sure what's available to you
Skim milk makes great healthy shakes
I myself would make ice milk, hey, does that bring me back.

2 cups mashed ripe fresh peaches or frozen unsweetened peach slices
1/2 cup honey, divided
1/2 cup fat-free egg substitute
2 tablespoons unbleached flour
3 cups skim milk
1 tablespoon vanilla or almond extract

1. In a medium bowl, stir together the peaches and 1/4 cup of the honey. Cover and let stand for 15 minutes.

2. In a large bowl, use an electric mixer to beat the egg substitute on medium speed until foamy. While continuing to beat, slowly add the flour. Then slowly beat in the remaining 1/4 cup of honey. Add the milk and beat until well mixed.

3. Transfer the mixture to a large saucepan. Cook and stir over medium-low heat about 10 minutes or until the mixture slightly thickens. Remove from the heat and let cool.

4. Stir in the peach mixture and the extract. Cover and refrigerate about two hours or until thoroughly chilled. Then freeze in a 5-quart ice-cream freezer according to the manufacturer's instructions. If desired, cover and place in freezer to ripen about 1 hour before serving.

Makes: 8 cup or 16 servings
The mix will keep in the cooler
pan
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #8 of 19
That's a lot of milk. Make some into creme fraiche (sour cream) by innoculating it with buttermilk and allowing it to sit overnight at room temp. Never made it with skim milk, but worth a try. Get a couple of cheese making recipes and try your hand at making some cheese. I like the crepe batter idea. You make tons of them and freeze them. Good luck using it all up!
post #9 of 19
How about some bread pudding? Needs lots of milk/custard to soften the bread...:)
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--o--o--o--o--o--o--o--o--
Micki, aka Pastry Maven

"Yom-yom-yooom, ze chocolad!"
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post #10 of 19
I dont know if that sound silly, but can you freeze skim milk? if you can maybe that is the answer.
post #11 of 19
Just make a bunch of panade and save it for the next meatloaf batch. :D

Ice milk?
post #12 of 19
Kuan,
Some of the older folks will remember ice milk before the light ice cream hit the market. I heard about it from my dad;)
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #13 of 19
Some of the older folks?? Hey! :lol:

I remember ice milk tasting sweet and kind of thin, not creamy, but with a fresh taste. The mouth feel wasn't weird like some of the "lite" stuff they're pumping full of Lord knows what gloppy thickeners to replace the fat. You expected it to taste like frozen milk- the price of dieting. Ever tasted that new "double churned" stuff? EWWWWW!
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post #14 of 19
Mezz
I have tasted the dbl. churned. I can't help thinking that there is just 50% more air incorp. I haven't really had a container at home. I was curious if there is a difference in weight, qt. for qt. It was tasty.
I'm going to make some ice milk this weekend. I used to love that texture of ice crystals.
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #15 of 19
Thread Starter 
..that's exactly what we did. Why make a decision if you can delay it? ;)

Thanks for everyone's suggestions!
post #16 of 19
Well, that will give you time to look for recipes that use it cooked -- because it won't last long when you thaw it out. :(
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #17 of 19

:)

Probably to late :)
but You can marinate in this milk A REALLY BIG PIECE OF PORK:)
( Caucasian way of marinating anything )
M.
post #18 of 19

How?

How is your skim milk :) M
post #19 of 19
Take a bath in it.

Mike :D

Worked for Cleopatra
travelling gourmand
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travelling gourmand
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