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[personal profile] sinisterdevices
We've just found ourselves in possession of 200 gallons of milk, with which something must be done by tonight or it will get dumped.

I'm soliciting recipe suggestions that use *lots* of milk. Lots and lots of milk. We simply don't have that many containers.

(no subject)

Date: 2012-09-22 04:01 pm (UTC)
From: [identity profile] tylik.livejournal.com
Paneer is a good start - really, cheesemaking generally, but paneer is about the simplest you're going to get.

Though if you're making a lot, you might see if you can pick up a press - something like this, say http://www.amazon.com/TofuXpress-Gourmet-Food-Press/dp/B002QO5LY8/ref=sr_1_3?ie=UTF8&qid=1348329534&sr=8-3&keywords=tofu+press (which is what I use to press my tofu). Because the hardest part of making paneer (or tofu) is the pressing step, and a spring tensioned press takes a lot of the pain out of it.

(no subject)

Date: 2012-09-22 04:03 pm (UTC)
From: [identity profile] icedrake.livejournal.com
Context: This is milk at the dairy (http://meadowcreekdairy.com/). We're all oh so very fed up with making cheese :)

(no subject)

Date: 2012-09-22 04:06 pm (UTC)
From: [identity profile] icedrake.livejournal.com
*snerk*
I just made the suggestion to [livejournal.com profile] katfeete and got the most baleful, terrified look ever. Her parents have been away all week so she's been head cheesemaker.

(no subject)

Date: 2012-09-22 04:03 pm (UTC)
From: [identity profile] be-unafraid.livejournal.com
crepes! which can then be frozen :) they do require a lot of eggs too, though.

(no subject)

Date: 2012-09-22 04:13 pm (UTC)
From: [identity profile] icedrake.livejournal.com
Y'know, I've never frozen crepes.

Also, and I realize I'm about to start a holiwar here, I just tried a milk-based crepe batter a few days ago. Was even going to ask you to comment with your crepe batter recipe (the one you recited to me on at least two separate occasions, but I never wrote down). I think I like my water-based one better.

Also also, and this is more an amusing anecdote, I've made crepes four out of the last five mornings. The baby *loves* блины :) My child, without a doubt :)

But yeah, definitely worth considering. That might use up, like, a litre! (which is more than any recipe I've found so far would)

(no subject)

Date: 2012-09-22 04:24 pm (UTC)
From: [identity profile] be-unafraid.livejournal.com
Unless you start making kefirs and yogurts :)

Way to go, baby! Way to go! *cheering*

Nah, liking water-based crepes is weird to me but doesn't make me particularly emotional :)))

(no subject)

Date: 2012-09-22 04:31 pm (UTC)
From: [identity profile] icedrake.livejournal.com
Don't know if we have any kefir culture. Yogurt's gonna happen for sure though.
And glad to know my house won't get firebombed :)

Actually, *would* you write out your batter recipe?

(no subject)

Date: 2012-09-22 04:42 pm (UTC)
From: [identity profile] be-unafraid.livejournal.com
:))
1/2 litres of milk
2 eggs
a bit of salt
a tiny bit of baking soda
a cup and a third of flour (or a bit more, can up to two cups depending on the size of eggs and overall consistency of the batter)
and then add two teaspoons of sunflower oil in to the batter :)

(no subject)

Date: 2012-09-23 02:31 pm (UTC)
From: [identity profile] icedrake.livejournal.com
Alright, now for the second part: How do you freeze crepes? And how do you unfreeze them? And finally, what, if anything, changes in their flavour/texture post-freeze?

(no subject)

Date: 2012-09-24 06:20 am (UTC)
From: [identity profile] labelleizzy.livejournal.com
freeze crepes by layering them alternating with wax paper, and in a big Ziploc freezer bag. Store flat.

(no subject)

Date: 2012-09-22 04:43 pm (UTC)
From: [identity profile] be-unafraid.livejournal.com
I mean, next thing you'll say is that you also like water-based oatmeal!!

(no subject)

Date: 2012-09-22 04:52 pm (UTC)
From: [identity profile] icedrake.livejournal.com
Given that I don't like oatmeal in any form, that's unlikely :)

(no subject)

Date: 2012-09-23 02:42 pm (UTC)
From: [identity profile] icedrake.livejournal.com
So I'm curious now: When was the last time you've had water-based crepes? And what do you not like about them?

My recipe, for the record:
4 eggs
4 cups water
3.5 cups bread flour
2/3 cups sugar
2 tsp salt

No oil in the batter; I have a pump sprayer with vegetable oil and I just spray the skillet while I make the crepes.

Makes about 15-20 crepes; I tend to refrigerate the batter and use it over 2-3 days. You can easily cut the recipe in half if you're not a crepe fiend :)

(no subject)

Date: 2012-09-23 05:03 am (UTC)
From: [identity profile] eavanmoore.livejournal.com
Don't go giving her a taste for caviar, now. :-)

(no subject)

Date: 2012-09-23 02:34 pm (UTC)
From: [identity profile] icedrake.livejournal.com
LOL!
That reminds me. We were visiting my parents, and my stepmom made us little breakfast sandwiches with red caviar. Not sure if it was salmon or lumpfish, but that doesn't make much difference. Point is, Kat was expecting some sort of sweet jam, having never had caviar. She hated it. In fact, I just mentioned that a jar of sturgeon caviar costs $280 for a 115g jar. Her response?
"For nasty, nasty little fish eggs."

I like it quite well, on the other hand :)

(no subject)

Date: 2012-09-25 04:50 am (UTC)
From: [identity profile] selki.livejournal.com
Caviar would be a bit disconcerting when one was expecting jam!

(no subject)

Date: 2012-09-22 04:26 pm (UTC)
From: [identity profile] ellenmillion.livejournal.com
Yogurt! Or freeze it?

(no subject)

Date: 2012-09-22 04:30 pm (UTC)
From: [identity profile] icedrake.livejournal.com
Yogurt for sure. Freezing it -- now there's a thought! Now, to see how much freezer space we have... :)

(no subject)

Date: 2012-09-22 04:37 pm (UTC)
From: [identity profile] sqrt-joy.livejournal.com
+1 on freezing if you have the space.

(no subject)

Date: 2012-09-22 04:44 pm (UTC)
From: [identity profile] stillnotbored.livejournal.com
Ice cream? Pudding from scratch, which you can then freeze. Custard! Potato soup!

If I think of more, I'll be back. If you want my recipes for custard or potato soup, ping me.

(no subject)

Date: 2012-09-22 04:52 pm (UTC)
From: [identity profile] icedrake.livejournal.com
I never say no to recipes :)

(no subject)

Date: 2012-09-22 05:19 pm (UTC)
From: [identity profile] stillnotbored.livejournal.com
Okay, here goes. These were my mother's recipes, so the directions are not cook book....exact. *g* But they work!

Custard
4 Eggs
2/3 cup sugar
1/2 tsp nutmeg (or cinnamon, cloves, etc. if you like those better)
4 cups MILK
4 tsp vanilla
3/4 cup raisins (optional)

Beat eggs until frothy. Mix in sugar, spice, milk, vanilla and raisins. Pour into a glass or ceramic casserole dish that will hold all of this. Sprinkle more of the spice of your choice on the top.

Place the filled baking dish in another larger metal pan that has one to two inches of water in it. Put the entire thing in a 350 degree oven. After about 20 minutes, look to see if the edges are starting to firm up. Custard is done when a knife inserted an inch or so from the edge comes out clean. The middle will still be jiggly. Custard firms as it cools.

You need a big kettle or pot for the soup. You can adjust the amount of potatoes to fit the pan you have. This freezes really well.

Also, how much milk this uses up depends on how big your pan is. :) The bigger the pan, the more milk it takes.

Potato Soup

5-10 BIG potatoes
3/4 pound of fried bacon
1 sweet onion
3 tablespoons butter
milk
water

Fry bacon until crisp and crumbly. Save the bacon grease. Dice the onion and saute in bacon grease. Drain off grease and set aside.

Peel and slice potatoes. Put sliced potatoes in large pot or kettle and fill kettle with a mixture of about 1/4 water and 3/4 milk until 2 inches of liquid cover the potatoes. Add bacon and onion.

Cook slowly over low-medium heat until mixture becomes mushy and thick. After mixture thickens, add butter and salt and pepper to taste. Thin with more milk to cream soup consistency and simmer. Serve hot.

Edited Date: 2012-09-22 05:20 pm (UTC)

(no subject)

Date: 2012-09-23 01:54 am (UTC)
From: [identity profile] icedrake.livejournal.com
MMmm-mmm.

(no subject)

Date: 2012-09-22 07:30 pm (UTC)
From: [identity profile] tanac.livejournal.com
Free cycle! :) or freezing, or panna cotta, custard is good but needs eggs...

(no subject)

Date: 2012-09-23 01:45 am (UTC)
From: [identity profile] icedrake.livejournal.com
Freecycling is not an option for legal reasons. On the other hand, custard... We have a hundred chickens and at last count, three dozen fresh eggs on hand. It's custard time!

(no subject)

Date: 2012-09-23 01:37 am (UTC)
From: (Anonymous)
Well, here's a way to make every step non-urgent.

Immediate if you have to take it out of refrigeration: add yogurt starter*. At the right temperature, this will halt any spoilage process.

While it's yogging, get some cheesecloth and make like hammocks across some tubs. When it's yogged, dump it into the hammocks and let the whey drip through the cheesecloth for hours or days, still more or less at yogging temperature.

While it's dripping and further yogging and becoming 'cream cheese', that should give you time to get like gallon ziploc food grade plastic bags to put the resulting cream cheese in. And find people to give it to. And find people to give the whey to for their goats etc.**

(I don't know how long the bagged cream cheese would keep without refrigeration. it might just keep yogging stronger and stronger. You'll have plenty of time to look that up.)

*Yogurt starter can be as simple as a carton of readymade organic yogurt with live cultures and nothing else in it.

**Or to use the whey in cooking or in juice drinks etc. Or discard it, since by now you've got most of the food value out.

/susan8020 here/

(no subject)

Date: 2012-09-23 01:53 am (UTC)
From: [identity profile] icedrake.livejournal.com
The "urgent" part wasn't because of refrigeration. It's because we didn't have the food-grade containers to hold 200 gallons of milk.

(no subject)

Date: 2012-09-23 03:34 am (UTC)
From: [identity profile] nobodyhere.livejournal.com
That is the damndest question for people who make cheese.

Paneer - a gallon of milk + a few tablespoons lemon juice or vinegar makes about a pound of paneer. Paneer freezes beautifully. (Just google a recipe.)

(no subject)

Date: 2012-09-23 03:35 am (UTC)
From: [identity profile] icedrake.livejournal.com
That's the problem with people who make cheese: Make them do it enough and they have a strong aversion to making cheese for pleasure.

(no subject)

Date: 2012-09-23 04:04 am (UTC)
From: [identity profile] da-lj.livejournal.com
Too late to the game, I see... So perhaps I can suggest something silly.

If you were here, you could take it to the "International Plowing Fair" (which is International for what reason, I'm not sure; it's always in Ontario. But I digress).

And thence to the innumerable ancient "pockita pockita pockita pockita [boof] pockita pockita" ice-cream making machines, and make really awesome-tasting nearly-hand-churned ice-cream.

So, what did you come up with? and/or were you able to come to terms with tossing the unusable raw material, which I certainly had lots of experience with on my parents' maple farm: one dead squirrel doesn't care how big the vat of maple sap is, it is still gonna all get dumped out.

(no subject)

Date: 2012-09-23 01:41 pm (UTC)
From: [identity profile] icedrake.livejournal.com
In the end, everyone was too busy to actually make anything, and we saved what we could containerize -- 10-15 gallons.

The ice cream idea (as just about any non-cooking or non-aging idea, really) wouldn't fly, though: The milk is unpasteurized. Both Virginia and Ontario authorities would flip their lid if we tried feeding it to the populace.

The only fortunate part is, this was milk we had on hand due to the milk truck driver being an idiot, and we're still getting paid for it. We just didn't have the heart to simply dump it.
Edited Date: 2012-09-23 02:38 pm (UTC)

(no subject)

Date: 2012-09-25 06:48 am (UTC)
From: [personal profile] rectangularcat
Milk bath, dunk tank?

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