🥛 Milk: How to Store 🥛
Whether it’s from a cow, a nut, a grain or a bean, milk is liquid gold in the kitchen. But to get the most from your milk, storage is key. Always keep it in the coldest part of your fridge - not the door! The door is prone to temperature fluctuations, which shortens shelf life. Pop it on a middle or bottom shelf, tucked toward the back. This goes for all milk, not just cows.
Now this might blow your mind - milk freezes and defrosts beautifully! I buy a month's worth of milk at my local farmers' market and pop it all straight in the freezer. This way, I get to support the farmer directly, I can buy the ethical, organic milk I value (this is my favourite brand where the calves are kept with mum and the boys aren't killed days after birth) and I've always got milk on hand. Just defrost in the fridge and give it a good shake before use. And here's another trick for the slower milk drinkers - even the cartons of milk I buy fresh for the week I pop in the freezer overnight and then put back in the fridge. As it takes a couple of days to fully defrost, the milk overall stays a cooler temperature than the rest of the fridge just helping keep it fresher for longer.
It's not just a full carton you can freeze - pour leftovers into ice cube trays for future smoothies or sauces. And if your only milk usage is for that morning cup of tea or coffee, buy (or make!) a litre, freeze in ice cube trays and then pull a cube or two out of the freezer each night to defrost for the morning. No wastage! Our Jumbo Ice Cube Trays are perfect for this - one cube is the right amount of milk for my morning latte.
🥛 Got Milk? Let's Use It 🥛
If you've got a litre of cows milk or more that's about to spoil, make ricotta cheese! It's actually really easy, and if you've got milk, salt and vinegar, you've got all the ingredients. It's also totally fine to make with milk that's just starting to sour - that version of milk that's just a little too tangy for your coffee but not fully 'off'.
The byproduct of ricotta is whey, which is a nutrient-packed, high-protein liquid (it's what they make whey protein powder from) - blitz that up into a smoothie and you really will be nailing life. My easy recipe for homemade Ricotta Cheese in the Thermomix can be found on page 160 of my cookbook Everyday Thermo Cooking.
Other ways to use up all types of milks... splash into soups for a creamy, comforting finish - think potato and leek, pumpkin or cauliflower. Stir it through mashed potatoes or risottos for added richness, or use it to loosen up a pasta sauce or curry. My Slow Cooker Tuscan White Bean and Rosemary Soup is such a wonderful winter warmer, and between the pantry and the garden I've always got the ingredients on hand. The recipe (page 75 Modern Slow Cooker) calls for 1L almond milk, but it's also delicious made with cows or soy.
Sweet options include whisk into pancakes, crepe or waffle batter for a weekend treat, or bake it into cakes, muffins or scones where it adds beautiful moisture and tenderness. My Pantry Pancakes (free recipe!) are a brilliant one for this - the recipe needs 1 cup of milk (any type) and the rest of the ingredients are all pantry staples... so you've got a delicious brunch without even leaving the house! Click here for the Pantry Pancakes in the Thermomix, or click here for the Conventional Recipe.
🥛 Homemade is Best: Milk Recipes 🥛
Yes, we can make our own milks! Other than the work of the beautiful cow, when it comes to all other variations I've got you covered. There’s something pretty special about making your own plant-based milks at home - and it’s not just the savings (though that’s a lovely bonus!). Homemade milks are fresher, free from preservatives and unnecessary additives, and completely customisable to your taste. Want it creamier? Add more nuts. Prefer it lighter? Use more water. Skip the sweeteners or add a splash of vanilla - it’s up to you. Plus, you’re reducing packaging waste and getting the satisfaction of creating something nourishing from scratch. It’s simple, sustainable and oh-so-satisfying… exactly how we like things in the kitchen.
🌱 Macadamia Milk in the Thermomix (page 18 Everyday Thermo Cooking)
🌱 Oat Milk in the Thermomix (page 159 Thermo Plant-Based)
🌱 Cashew Milk in the Thermomix (page 161 Thermo Plant-Based)
🌱 Soy Milk in the Thermomix (page 160 Thermo Plant-Based)
If dairy is off the menu for you, truly you will fall in love with our cookbook Thermo Plant-Based - all the creamy recipes you could want, from breakfast to dessert and everything in between. You have to try our Melting Mozzarella - a ‘cheese’ that does it all, ensuring creaminess and cheesiness is never missed.
And if you're looking for a high-quality, durable mesh nut milk bag - we sell a brilliant one! And it's not just for nut milks, Chris says, "I make lots of zucchini slice and it’s always better with the water squeezed out of the zucchini. The nut bag does such a great job of this. Then I just turn it inside out and rinse and let it sit on top of my thermie to dry for next time. It’s a must have." Click here to check it out.
If you've found this Blog helpful, I'd love you to let us know! We want to make content that adds value to your life - we always love hearing from our community how we can best serve you. Enjoy the rest of your week ❤️
