Half a gallon expired 11/1, was fine for coffee this morning but just about turned Put it on medium heat and squeeze out about 1/3 cup lemon or lime juice... Who's Online | Find Members | Private Messages
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From the Journal of birdsong4j | mood: Good

When life gives you expired milk, make...uhh...ricotta

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1 month ago - Friday 11/9/18 - 3:54:56 AM EST (GMT-5)
Half a gallon expired 11/1, was fine for coffee this morning but just about turned

Put it on medium heat and squeeze out about 1/3 cup lemon or lime juice (I had limes that also needed using)
White vinegar also works

Let the milk come up to steaming. If you can find your instant thermometer, which I couldn't, let it get to about 200F. Don't let it boil (212F).

Take the milk off heat, add the acid and like a tsp +/- of salt, stir slightly with a wooden spoon to combine, and leave it alone (no stirring!) for like 15 minutes, or until it looks like this

1 month ago - Friday 11/9/18 - 4:04:40 AM EST (GMT-5)
When you stir it, it should do this


If you have cheesecloth, which I didn't, line it in a strainer and put the strainer in a bowl



I didn't, so I triple-lined it with paper towels

1 month ago - Friday 11/9/18 - 4:08:25 AM EST (GMT-5)
Let that drain for like an hour and if you throw out the drained liquid, I hate you.



You're gonna want to squeeze the remaining curds a few times in fresh cheesecloth (paper towels)

And end up with this:



Make lasagna tomorrow. Or cannoli, whatever.
1 month ago - Friday 11/9/18 - 4:20:25 AM EST (GMT-5)
TIL! Although we never have expiring milk.
1 month ago - Friday 11/9/18 - 4:21:29 AM EST (GMT-5)
What do you do with the drained liquid
1 month ago - Friday 11/9/18 - 4:30:06 AM EST (GMT-5)
It doesn't have to be expiring, but I sometimes end up with some that's at or close to my limit (a week past date).

The liquid is actually whey, as in curds and whey (guess where the curds are).

Some people use it to make more cheese. I replace the water in my biscuit recipe with it.
1 month ago - Friday 11/9/18 - 4:46:56 AM EST (GMT-5)
There are some ppl who will say it's not real ricotta because real ricotta is actually made from whey, and they're totally right btw.
But also, shut up, this is a good use of out-of-date milk and it's pretty hard to tell the difference once it's in a recipe.
1 month ago - Friday 11/9/18 - 7:12:04 AM EST (GMT-5)
I would never think of doing this! How does it taste?
1 month ago - Friday 11/9/18 - 7:47:05 AM EST (GMT-5)
this is so cool
1 month ago - Friday 11/9/18 - 8:24:59 AM EST (GMT-5)
I am in awe of your culinary knowledge.
1 month ago - Friday 11/9/18 - 8:40:14 AM EST (GMT-5)
It's whey cool...
1 month ago - Friday 11/9/18 - 2:59:59 PM EST (GMT-5)
Man, I'm not sure I have the patience for that, but that sounds like a really good idea.
1 month ago - Friday 11/9/18 - 4:02:51 PM EST (GMT-5)
I'll open and eat canned goods 10 years old but milk goes down the disposal the first morning after the expiration date regardless of smell, etc
1 month ago - Friday 11/9/18 - 4:48:31 PM EST (GMT-5)
On Friday 11/9/18 - 4:02:51 PM postallbear wrote:
I'll open and eat canned goods 10 years old but milk goes down the disposal the first morning after the expiration date regardless of smell, etc
tou should probably switch those up my dude
1 month ago - Friday 11/9/18 - 4:49:19 PM EST (GMT-5)
yeah drink that ten year old milk
1 month ago - Friday 11/9/18 - 4:52:30 PM EST (GMT-5)
I knew something didn't sound right, fish. Glad to get that straightened out.
1 month ago - Friday 11/9/18 - 5:00:24 PM EST (GMT-5)
On Friday 11/9/18 - 4:49:19 PM skyfish wrote:
yeah drink that ten year old milk


It's usually referred to as 'aged cheddar'.
1 month ago - Friday 11/9/18 - 5:22:12 PM EST (GMT-5)
On Friday 11/9/18 - 7:12:04 AM JulesDash wrote:
I would never think of doing this! How does it taste?

Like ricotta!
You can tell a little difference in which acid you use. It's not lime-flavored cheese or anything, but especially in lime vs vinegar, it's a little different.

Kraken, it takes like 2 hours start to finish, and most of that isn't active time. The most tedious part is resisting the urge to turn up the heat on the milk (don't, you'll scorch it), because it takes forever for cold milk to get to steaming. I usually only do this if I end up with too much milk that I'm not going to be able to drink. You get about 2 cups out of a half gallon so I wouldn't make less than that really.
1 month ago - Friday 11/9/18 - 5:28:53 PM EST (GMT-5)
That's more than I get making it from whey...
1 month ago - Friday 11/9/18 - 5:32:25 PM EST (GMT-5)
And that's why I don't bother making it from whey, lol. Too low-yield.
1 month ago - Friday 11/9/18 - 5:35:51 PM EST (GMT-5)
Maybe I will with this batch, just to try it out once. See what the side-by-side difference is.
1 month ago - Friday 11/9/18 - 7:25:40 PM EST (GMT-5)
My wife makes her own yogurt sometimes, and that acid whey is actually pretty useful stuff. Most companies year it like waste and that is their loss. It's good for smoothies, it's good for pickling, you can add some to your bath or use it as a shampoo rinse... good stuff.
1 month ago - Friday 11/9/18 - 7:29:43 PM EST (GMT-5)
Having trouble figuring out how it comes out NOT lime tasting, as lime taste is so strong.
I suppose mayo doesn't taste of lemons though.
1 month ago - Saturday 11/10/18 - 1:28:26 PM EST (GMT-5)
On Friday 11/9/18 - 7:29:43 PM mousepelled wrote:
Having trouble figuring out how it comes out NOT lime tasting, as lime taste is so strong. I suppose mayo doesn't taste of lemons though.

It's a half gallon of milk to 1/3 cup of acid, and the most liquid part gets poured off.
The whey tastes sightly limey, but really not that much.
1 month ago - Saturday 11/10/18 - 6:40:41 PM EST (GMT-5)
This batch actually turned out kind of aromatically limey, but I'm fine with that. I had some spread on toast this morning, with an over-medium egg and some green onions and it was great.

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