not actually drowning 'tis just a figure of speech but we’ve got way too much milk sat in the fridge. Any ideas for easy “use up excess milk” recipes ?
Custard! Then more custard!
Or Pudding!
Mmmmmm Pudding.
There’s a milk tart, a really yummy South African desert. It’s much lighter than, say cheesecake - more of a light pudding (ish).
There’s Fried Milk, which I have to admit I haven’t tried, but it sounds way interesting. It’s like little nougats of custard, breaded and deep fried.
Milk Lefse, which is sort of a Norwegian tortilla.
And you can freeze milk for later use. The texture may change a bit, but it’s just fine for cooking. I’ve frozen milk in 2 - tablespoon ice cube trays. 2 cubes = 1/4 cup. That way I can grab out as many as I need for my recipe without thawing a big jug of it.
Mmm Fried Milk, looks to interesting not to try …
DeVena - what pudding ? In my world “pudding = dessert”.
Keep 'em coming.
Rice pudding!
Here’s a sample recipe.
http://www.bbc.co.uk/food/recipes/database/bakedcreamyricepuddi_67511.shtml
I bet some selfish person bought up all the milk with late expiration dates, and you were stuck with milk that is about to expire, weren’t you?
:smack:
And I previewed the post as well…
Sorry for the coding screw-up, everyone
(slinks off to dream of rice pudding)
When I over buy milk, I throw the unopened gallon(s) of milk in the freezer (write the date on them first). It takes about 2 days for a gallon to thaw in the fridge, but it has been helpful more than once!
Sorry, I forgot you were Welsh, as well. “Pudding” (American) is like custard, but without eggs. It’s not as rich, and it’s often eaten as a snack. It’s often used in creating layered deserts (“layer of smashed brownies, layer of chocolate pudding, layer of crushed toffee, layer of whipped cream, repeat” being my favorite) called “Trifle”, but it’s not often served alone as desert once you’re past childhood.
Buy a cat, Jones.
NANNER PUDDIN’!!
(Banana Pudding for those not born in Alabama)
3 t Flour
½ c sugar
3 eggs, separated
2 c milk
1 T vanilla
2/3 Stick butter
4-6 Bananas
1 box Nilla wafers (Any small vanilla cookie will do.)
Mix flour and sugar. Add egg yolks; mix well. Add milk slowly, then vanilla and butter. Cook slowly over low heat until thick. While cooking, layer cookies and bananas in deep casserole dish. Pour pudding over bananas and cookies. Beat egg whites until stiff. Put over pudding. Bake at 350º until egg whites turn golden brown.
Thanks for the clarifications (patience!) & recipes, yummy scrummy - I see a wet weekend in Paris being spent slurping sweet things 
IvoryTowerDenizen the freezer just doesn’t accommodate that much but one day, when I live somewhere grown up sized, I’ll remember your advice!
Eleanor, if I dare make so familiar with such a formidable lady, actually they have long expiration dates (as a 2 person - milk for one bowl of cereal & 4 mugs of tea a day - household I tend to go for the later expiry dates) but we’re going away the end of next week and they’ll be all cheesy by the time we’re back. Am I bad person that I never wondered how my choice of milk might affect others ? 
Make a simple white sauce. Good on everything from fish to chicken to veggies. YUM!
All you need to do is make a light roux and slowly whisk in milk until you have the desired consistency. Add salt and pepper to taste (and a little shredded/grated cheese if you like) and simmer for about 5 min and your good to go!
(But this probably won’t work with skim milk though, you need a little fat)
All right, Cat Jones, you’ve found out from the Merkins what our specialized meaning of the word “pudding” is; please be good enough to inform us what you folks on the other side of the Pond call the various flavours of the stuff. I can’t imagine that blancmange would be an appropriate name for the chocolate-flavoured goop.
I’ve never made bechamel with skim milk, but the roux itself has quite a lot of fat already; I was under the impression that the thickening of the sauce is primarily due to the proteins in the milk.
Anyway, what’s the good of just telling her to “make a light roux”? It’s not like the word "roux " is likely to mean anything specific to someone who doesn’t grok the U.S meaning of “pudding.” Here’s how to make a roux:
Take 2 Tbsp (30cc) butter or margarine (oleo). Melt it in a medium-ish sauce pan (2L) over medium heat.
Sprinkle 2 Tbsp (30cc) flour into the melted fat, and stir it around, cooking the flour into a runny sort of paste. You can season it with salt and pepper, if you wish.
Once the flour is prety much cooked, you have a roux. You can then add the milk to make a bechamel. The more milk you add, of course, the thinner the sauce will be. For a roux of the size I’ve just outlined, I find a good consistency to come from 2 Cups (500ml) of milk.
I simply didn’t make the assumption that the OP didn’t know what a roux was. For all I know the OP knows exactly what roux means (or at least knows how ask).
No big. As for me, the word was unknown for several years after I began cooking bechamel sauces. So I tend to not assume that someone knows it. Hope I didn’t come off as snarky.
Nah - we’re all good 
I bet a lot of cooks in Paris (the OPs location) will be surprised to hear that.
Still, no harm being thorough.