leftover milk

A

avril_the_vamp

New member
I don't drink milk, and despise having to throw it out when company
leaves. Could I make bolognese or a cheese sauce for future use, or
would it thaw out to be very lumpy and curdly looking. Thx. e.
 
lainie wrote:


Not really. Most dairy-containing dishes are best frozen without
the dairy ingredient, which can then be added after thawing.
Perhaps your best bet is to bake something with it, and freeze that.

I personally resist trying to buy things nobody in the household needs
just because a visitor expects them. In my case this includes butter and
decaf coffee. But milk we do use somewhat. (Moreso since I am
trying for a higher-dairy-protein diet recently.)

S.
 
"Steve Pope" ha scritto nel messaggio news:illsj5

Could I make bolognese or a cheese sauce for future use, or>>would it thaw
out to be very lumpy and curdly looking. Thx. e.

Rag? freezes beautifully. Really.
 
On Mar 14, 3:57?pm, lainie wrote:

If I have an abundance of milk, I make a custard or clam chowder.
Don't you think it's just better to buy what company will need? Or buy
a gallon and freeze it in quart containers - then pull and thaw as
needed.

I have a feeling a cheese sauce will thaw as lumpy, as you call it.
 
Janet wrote:






Thanks. So it would not be any improvement, in your opinon, to leave
out the milk ingredient, freeze it, and add the milk ingredient before
serving?

(And is Bolognese a "ragu"? I suppose, since it's an Italian meat sauce,
it is, but I think of ragu as a meat-containing, non-dairy tomato sauce...
possibly that is the Sicilian terminology.)


Steve
 
On Mar 14, 4:27?pm, Kalmia wrote:
I like the clam chowder suggestion. It would be lovely to just buy
what my family might use. But I can't put a gun to their heads and
say, "drink this friggin milk up". Wait a minute............perhaps
I can:)

(I never buy a lot, a quart at the very most and sometimes I even
suggest they bring their own).
 
On 14/03/2011 3:57 PM, lainie wrote:

I mm not a milk drinker either but buy it in 4 liter bags becuse it is
so much cheaper than way. When it hits the best before date I think
about making pudding or ice cream to use it up up.
 
On Mon, 14 Mar 2011 12:57:56 -0700 (PDT), lainie
wrote:


How much milk do you have and why did you buy so much?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Steve Pope" wrote in message
news:[email protected]...

We use very little milk too. I buy powdered milk for baking. And I buy
single serve, shelf stable milk for when my husband is home. He does drink
it once in a while.
 
On Mon, 14 Mar 2011 13:45:27 -0700 (PDT), lainie
wrote:


So how much do you have left that you need to use up?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Ophelia wrote:

Of course the food is physical and therefore the spirits in question are
as well. The story may say it's for the pixies or whatever the food for
the local spirits is in the local tradition but it's the local pets and
wildlife that get the food. Adds to the charm of it if you're in a well
tamed geography.

Locations all across Europe have had such traditions going back to well
before the arrival of the Christians. Some elderly in the modern world
do this in the modern world. Old fashioned.
 
Ophelia wrote:



Many people uses cream directly without waiting for the milk's cream to
emerge, it sure won't do bad
--
ViLco
Let the liquor do the thinking
 
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