<p>Tapioca. Nothing better than a bowl of warm tapioca.</p>
<p>If you have extra bread and eggs in addition to extra milk because the little darlings are off to college, I’d make bread pudding.</p>
<p>You can make farmer’s cheese and then make blintzes filled with your homemade farmer’s cheese :)</p>
<p>[How</a> to Make Farmers Cheese | eHow.com](<a href=“http://www.ehow.com/how_5073259_make-farmers-cheese.html]How”>http://www.ehow.com/how_5073259_make-farmers-cheese.html)</p>
<p>Yum.</p>
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<p>You should heat the bowl of milk to near-boiling, then cool to lukewarm, then add the live culture (a spoonful of plain yogurt from the store). Otherwise you may get some odd results from the bacteria already in the milk.</p>
<p>Freezing does not work as well w/paper & wax cartons, the wax can flake off into the milk; plastic jugs are better</p>
<p>Egg custard. The kind you bake. I sweeten it with splenda and stevia and just a little sugar or honey. Often add cocoa powder and have chocolate custard. It’s healthy and filling. And low carb.</p>
<p>Great ideas! Thanks ;)</p>
<p>I used to make tons of pancakes on the weekend and freeze 4-6 in freezer bags. They were better than the frozen ones in the grocery store. </p>
<p>You can also make a less rich Alfredo sauce by heating milk, butter, garlic and parmesan cheese. I actually prefer Gruyere. Add a little cream if you want it creamier.</p>
<p>google fudgesicles</p>
<p>funny that someone would buy more than they need of something on the premise that they are " saving money" because buying closer to the amount they need " practically costs the same".</p>
<p>We buy half gallons, of course both our kiddos are off at school.</p>
<p>I’ve had great results with this recipe for homemade ricotta cheese:
[Recipe:</a> Homemade ricotta - Los Angeles Times](<a href=“http://articles.latimes.com/2010/sep/30/food/la-fo-calcookrec1-20100930]Recipe:”>Recipe: Homemade ricotta)
Very easy and delicious. I don’t think you should use skim milk, though.</p>
<p>The solution for our family is to buy the organic milk at Costco which comes in a box of 3 half-gallon cartons. I love only opening a half-gallon at a time since our biggest milk drinker is not here now. The expiration date is about 2 months from my purchase date!</p>
<p>flan. flan. flan… yum ;)</p>
<p>Really, with the gallon milk sales at our stores it usually does not pay to buy the half gallons. We use a decent amount, just not quite quick enough to finish while fresh. Plus I really do like the idea of finding ways to weave more milk into our diets anway. </p>
<p>Tonight I found that the cheeseburger hamburger helper uses 2 cups milk. That was great. </p>
<p>HINT - Hamburger helper (or chicken helper) works well with leftover meat. I almost never use it for with raw beef/chicken. It is a good way to use up leftover pork tenderloin, chicken cutlet, whatever. (I did notice with one kid down there is more meat left for the “helper” meal). The store brands work fine if you don’t see a good sale on the real hamburger helper brand.</p>
<p>Just wanted to give some feedback. I froze some excess milk this summer before leaving on vacation. It worked fine.</p>
<p>I used a plastic half gallon container, almost full. I didn’t use it immediately on returned. It seemed good to save it for a time when we needed milk but were not yet ready for a grocery run. </p>
<p>The excess milk has been a good excuse to eat more cereal, increasing my intake of milk/calcium.</p>
<p>Breakfast casseroles - the kind you assemble the night before with eggs and cheese use up a ton of milk.</p>
<p>And what about making milk paint? Sounds like it might use milk and you could take up a new hobby!</p>
<p>I find it easier to buy the curvy quart size than to dump out expired milk. Cows have to make milk everyday - so is it really a waste to dump it? Just askin’</p>
<p>I rarely throw out more than a few cups. Sometime none. But admittedly I usually try to get to avoid the gallons with close expiration dates. That didn’t matter so much when we used it more quickly. </p>
<p>Sometimes I’ll opt for the half gallon when on sale. But the local stores often use the gallon jugs as “lost leader”… as cheap as half gallons.</p>
<p>Has anyone mentioned bread pudding? You can use up your almost stale bread along with the milk!</p>
<p>There’s a classic Italian recipe for pork loin cooked in milk. Only trouble is it may use too much!</p>
<p>[Pork</a> Cooked in Milk Recipe - Saveur.com](<a href=“http://www.saveur.com/article/Recipes/Pork-Cooked-in-Milk]Pork”>Pork Cooked in Milk | Saveur)</p>
<p>My dad used to use spoiled milk in his coffee. He said it curdled when you poured it into hot coffee anyway. I drink my coffee black.</p>