We go through a ton of milk in this house. Sometimes I think we oughta just invest in a nice dairy cow already. Here are some tips for using milk in your kitchen and cooking.
- Make creamier soups by substituting some of the soup stock with milk.
- If milk or other dairy products have an unusual odor or taste, discard them even if the expiration date hasn’t passed.
- Store milk in the closed container provided and in the refrigerator.
- 1 cup half and half cream is easily substituted with 1 tablespoon melted butter and milk to equal 1 cup.
- 1 cup heavy cream can be replaced by 1 cup evaporated milk OR ¾ cup milk with 1/3 cup of butter.
- No buttermilk? Substitute with regular milk and add 1 tablespoon of lemon juice per cup of milk. Let stand for about 15 minutes.
- Instead of non-fat milk in cooking, you can use non-fat powdered milk. It’s more economical too! Just replace 1 cup skim milk with 5 tablespoons of powder and add enough water to make 1 cup.