Monday, June 11, 2007

Uses for old milk

Does it happen to you that you sometimes look inside your fridge and discover milk or other dairy products which are not supposed to be used anymore, according to the date on the package? It sure happens to me sometimes. Here's what I do:

1. Check if it really has gone bad.
If it's only a day or two after the date on the package, often the product won't be bad at all.

2. Use it for cooking or baking.
I've found out that even if I won't add this milk to my coffee anymore, it can still be very good for pancakes or cookies.

3. Make cheese from it.
Homemade cheese is not very difficult to make and it's fun. And even if your attempt fails, at least you tried! I let it go really sour, and then cook it until it boils. I get a semi-liquid chunky mass which I then wrap in a cloth, wait, and let the water run down. And voila – homemade cheese.

4. Use it for a facial mask.
Mixing some milk with oatmeal (and maybe some honey) produces a wonderful mask, even though I admit it's a bit gross.

I'm sure I haven't discovered all possible uses for old milk. Waiting to hear your tips!


magda said...

wow! i have got to try that cheese thing! that's all there is to it? if it's just a little bad, i usually make yogurt with it. if it's really bad, i bake with it.

Anna S said...


What you'd get is not hard cheese, more like cheese spread. Success is not guaranteed, but it's worth a try!

Yogurt sounds like a good idea too. How do you make it?

AnneK said...

GAH, I just deep cleaned the fridge on Friday and threw out all the yougurt and cheese which were too old. If only you had posted this on Thursday! I didn't know you could bake with it.

magda said...

cheese spread is definitely worth a try! for yogurt- you do need a little yogurt to start with to do this, but once you do it the first time, you have yogurt forever. the yogurt needs to have "live and active cultures" in it. just bring the milk to a boil. when it foams up on top, take it off the heat and let it cool until you can hold your finger it it without burning it. (115 degrees fahrenheit/46 degrees celsius). then put a couple a spoonfuls of yogurt in a cup and blend it together with some of hot milk. now dump the yogurt-y milk back into the pot of hot milk and blend it altogether. then pour the hot and yogurt-y milk into clean containers (i use old jars), put the lids on, cover with the containers with a towel, and put the covered containers in a draft-free place overnight. i find that the turned-off oven works well for this, or a cupboard. the next morning, you have yogurt!

Mrs. Brigham said...

These are some fun tips!

Any type of milk, old or new, is excellent treatment for sunburns. You can soak cloths in the milk and then place it on the burned skin or soak in the bathtub. This is an epsecially helpful remedy for really bad sunburns. Not that I would know this by experience, of course. ;o) LOL.

HsKubes said...

I saw your comment on Sheri's (Purely His) modest swimwear post and you mentioned wanting to know of a modest suit. I posted this link in her comments but thought I would share it with you if you desired to check it out. Wholesome Wear
Hope that helps.

Anna S said...


Thank you for visiting and for the link. While what I saw on Wholesome Wear still doesn't exactly fit my standard of dress (but it is definitely MUCH better than what I see usually!!!), I did get some ideas from there. Perhaps if I tried to make something like this at home, and made the skirt and sleeves longer, that would work. Thanks!

Anna S said...

Annie, I'm sure you'll have old yogurt in your fridge again, sometime in the future :)

Magda, thank you for the yogurt tip! I should try it sometime. I wonder if it comes out very sour.

Mrs. Brigham, we also use milk for sunburns around here! Should have mentioned that one too :) Of course, I've been very careful with sun since the two melanoma cases in our family, so I haven't had any sunburns for a while now.

Anonymous said...

We are big milk drinkers around here, & so our more frequent problem would be running out of milk! The last time I did have some milk "turn" (forgot to take care of it before a few days out of town), I was able to make a cake that required sour milk. But I really want to try both the cheese spread and the yogurt. Do I need whole milk, or can I use skim?


Anna S said...

Hmm... I'm not sure, Brenda. I only drink whole milk, but I think it could also work with skim.

Tracy said...


This may still not fill your needs, but if you go back to the Wholesome Wear site that HsKubes left, and then go to the SLIMWEAR section, they have a suit that covers the elbow, and most of the legs. ( I know that you are slim already, but it does come in a small!) The main problem that I can see for you here is that the skirt on the bottom only comes to the knee, but the underlayer comes between the knee and the ankle. Perhaps you could add fabric to it. It would be alot easier than totally sewing one for yourself!


Anna S said...

Thanks for pointing that out, Tracy, I didn't notice it before! The skirt is still a bit short, though... I'll think of a solution...

... might be easier to just find a lonely spot where I can swim :P

Mrs. Hagarty said...

Love the idea for cheese. I hate throwing away sour milk, always thinking there must be something I could do with it!

Mrs. H said...

Hmmm. I'm a little confused. Perhaps it has to do with the area I live in, but milk here doesn't go sour. Ever. It just rots, sometimes a couple of day *before* the expiration date.

There's no cheese, yogurt or anything else of value coming out of this stuff.

I can make whatever I like out of the fresh milk, but once it gets close to that expiration date, forget it. Where do you get your milk? Isn't your milk pastuerized?


Anna S said...

Mrs. H,

I get normal, pasteurized milk, and it goes sour. I'm not sure why it behaves differently on your side :) Of course, if it's really rotten, by all means throw it away!

PandaBean said...

I just saw on the BBC today another use for sour milk, the sour-er the better. Dampen a cloth with sour milk and use it to polish brass. Then make sure to completely rinse it off with another wet cloth with just water or else it will smell like sour milk, especially if it gets warm.

Martha A. said...

Good ideas! Just on the cheese comment, for the best tasting cheese it is good to catch it right before it goes sour. A vinegar cheese is sort of the same concept, but it tastes much better. If you add herbs, it is excellent on crackers.
Other things you can make even from very sour milk is grape nuts and corn cereal. I have the recipes on my blog
You would have go back a few pages to find it.

Wholesome Wear sells the pattern so you can make your own and you could lengthen it whereever you want easily then.

Anna S said...

Thanks for your input, Martha!

Anonymous said...

i apologize for commenting on a really old post, but i recently learned that you can use old milk to make ricotta cheese and i was so excited by this that i had to share. well, it's not REAL ricotta, cause real ricotta is made from the whey left over from making parmesean cheese, but it's close enough for me. just heat the milk in a pot. when it starts to get hot, but well before it would boil, pour in some white vinegar (if i have 1/4 of a gallon left, i use 1/4 cup of white vinegar, so that's the proportion you're looking for) when the milk is hot enough, the vinegar will cause the milk to curdle up and you'll have cheese curds and whey. remove the pot from the heat and pour the contents either through a fine sieve or though cheesecloth. it is quite good on pizza.


Ryan Shaughnessy said...

I don't use expired milk... but right before it expires I make yogurt, farmers cheese, etc.

Yogurt: Heat 42 oz of milk to 180 deg. - just before boiling (milk start to climb sides of sauce pan). Remove and let cool to luke warm. Take 16 oz. of the milk and add 6 oz. of plain yogurt. I use greek style yogurt. Mix until yogurt is dissolved and then add to lukewarm milk. Put milk in glass jars and heat for 10-12 hours at 110 degrees.

Farmers Cheese: Heat milk to 180 degrees. Stir in vinegar or lemon juice. After a few minutes, the milk will separate into curds (white similar to cottage cheese) and whey (yellow liquid). Remove with slotted spoon and filter through cheesecloth or coffee filer in sieve. Squeeze dry. Eat hot or squeeze into ball. Add a bit of heavy creme to moisten and you have cottage cheese.

Whey: You can drink the whey, make a lemonade with it, use it in baking in place of water, or use it to soak beans.

These recipes work with any pasteurized milk with any fat content from whole to fat free.