My Favorite Recipes To Use Up Milk Before It Expires
Here are my favorite recipes to use up milk if it’s about to expire! If you’re like me, then sometimes you’ll get a gallon only to forget that you have so much milk in the fridge! Don’t worry, you won’t have to chug it all! From easy meal prepping to delicious desserts, here are a few recipes I love using that makes the milk disappear fast. These recipes are so easy and tasty, you might end up buying more milk!
Easy Tasty 20 Minute Meals with Milk
Miso Mushroom Pasta
There’s nothing more comforting than a bowl of creamy Miso Mushroom Pasta. It’s creamy, umami-packed, with bites of earthy mushroom in between bouncy pasta. What better way to use up your milk than to add it to a quick pasta lunch that takes only 20 minutes? Adding milk to the sauce balances out that super savory miso paste. The creamy miso pasta sauce will be light, creamy, and so easy to slurp up!
- 4 servings pasta cooked al-dente
- 3 cups mushroom of your choice, sliced
- 3 tablespoon Butter
- 2 teaspoon garlic minced
- 1.5 tablespoon Soy Sauce
- 1.5 teaspoon dashi powder
- 1 tablespoon miso paste
- 0.5 teaspoon Black Pepper
- 1.5 cup cream or milk
- 0.5 cup parmesan cheese
- 2 teaspoon cornstarch optional
HK-Style Seafood Baked Rice
If you’re looking for a satisfyingly rich rice recipe that uses up your milk, you have to make this HK-Style Seafood Baked Rice. Every bite of rice is cheesy, creamy, and full of yummy seafood flavor. With the milk, you’ll add extra richness to this rice that makes it just so appetizing. And, it only takes 20 minutes to make. You should have all the other ingredients in your pantry or freezer, so it’s an easy recipe to whip up for dinner!
- ½ Onion diced
- 1.5 cup Scallops
- 1.5 cup Shrimp peeled
- 3 tbsp Butter
- 2.5 tbsp Flour
- 2 cups Cream or Milk
- 1 tbsp Dashi Powder
- 1 tsp White Pepper
- 3 cups Cooked Rice
- 2 Eggs
- ½ cup Cheese
Kimchi Mac and Cheese
A great vegetarian dinner option to use up your milk is this spicy, cheesy Kimchi Mac and Cheese. The pasta gets cooked in a mix of milk and that kimchi-gochujang roux so every single bite of noodle is infused with the spicy, creamy flavor. The comes a ton of shredded cheese, both mixed into the sauce, and on top before baking. It’s the perfect dish for everything from family gatherings to a comfort food dinner.
- 2 cups uncooked Macaroni pasta
- 1.5 cup chopped Kimchi
- 2 tbsp Korean Chilli Paste
- 3 tbsp Flour
- 2 cups Milk
- ¼ cup Butter
- 1 cup Cheddar
- 1 cup Mozzarella Cheese
- ½ cup Parmesan Cheese
- ¼ cup Panko
Meal Prep with Milk Recipes
Matcha Latte Chia Pudding
These Matcha Latte Chia Pudding are absolutely my favorite breakfast to meal prep. I love matcha, but you can easily get creative with your own flavors, like chocolate or strawberries. I know the recipe calls for coconut milk, but if you’re trying to use up your milk, it’s actually a great option. It’s super gut-friendly thanks to all that fiber in the chia seeds! You’ll have a healthy breakfast ready right when you wake up for the rest of the week.
- 1/2 cup chia seeds
- 1 1/2 cups coconut milk full-fat
- 4 tbsp coconut cream
- 2 tsp Matcha Powder culinary or ceremonial grade
- 2-4 tbsp maple syrup or agave adjust to taste
- 1 tsp vanilla extract
Creamy Corn Soup
I love meal prepping on the weekends, and one of the recipes I love making is this Creamy Corn Soup in big batches. This corn soup tastes JUST like McDonald’s corn soup in Taiwan. Adding milk makes this soup so creamy and delicious, it’s easy to enjoy with any meal. If you’re looking to add more fiber and clean out the rest of your fridge, you can also toss in whatever vegetables you have as well. This soup stores well in both the fridge and the freezer so you can reheat it anytime.
- ½ Onion diced
- 5 tbsp Butter
- 1 can Creamed Style Corn 540 mL
- 3 cups Chicken Stock salted or Vegetable Stock
- 1 can Sweet Corn 540 mL
- 3 tbsp Flour
- 2.5 cups Cream or Milk
- Salt & Black Pepper to taste
Macaroni Salad
This Macaroni Salad is one of my weekly meal prep recipes, because it’s such an easy way to add a ton of fiber with the right amount of carbs to a meal. With this recipe, I can kill two birds with one stone by using up milk while meal prepping! It doesn’t use a ton in one batch, but sometimes I make so much of this salad, I end up using a little more milk than I expected. It’s amazing for potlucks, and a quick and easy side dish addition anytime.
- 16- ounce uncooked Elbow Macaroni
- ½ cup Japanese Mayo
- ¼ cup American Mayo
- 3 tbsp Rice Vinegar
- 2 tbsp of Mustard
- 4 tbsp Milk
- 1 tbsp Sugar
- Black Pepper
- 2 teaspoons Dashi Powder
Toppings
- Chopped celery ~⅓ cup
- Shredded Carrots ~¼ cup
- Sweet Corn ~½ cup
- Chopped Red Onion ~¼ cup
- Chopped Green Onion 3 stalks
- Imitation Crab Meat ~½ cup
Delicious Creamy Milk-Based Drinks
Blueberry Matcha Latte
To use up your milk, you can also make a tasty Blueberry Matcha Latte anytime! You all know how much I love my morning Matcha Latte. Although sometimes my classic Matcha Latte is nice, switching up the flavor gets me drinking an extra cup sometimes! If you keep this easy homemade Blueberry Jam in the fridge, then you can have this fruity, cafe-quality matcha drink anytime!
Homemade Blueberry Jam
- 5 cups fresh blueberries
- 2.5 cups water
- ¾-1 cup sugar adjust depending on sweetness of berries
- 1-2 tsp fresh lemon juice optional, brightens flavor
Blueberry Matcha Latte
- 2 tbsp blueberry syrup smooth or with pulp
- 1 tsp matcha powder
- 2 oz hot water ~175°F / 80°C
- ¾ cup milk of choice oat, almond, dairy, etc.
- Ice
Easy Flavored Cold Foam
This super easy Cold Foam is an easy way to use up your milk bit by bit. This milk foam is perfect added on top of all sorts of desserts, breakfast, and drinks. From cottage cheese pancakes to my daily matcha latte, I find that adding this super quick topping adds a ton of whimsy and creamy lightness. You’ll find yourself making some foam to go with everything!
- ¼ Cup Heavy Whipping Cream
- 1 Tsp Sugar
- ¼ Cup Milk
- 1 Tsp Matcha Powder sifted
Creamy Milk Desserts To Share
Milk Pudding with Coconut
This super easy milk pudding is one of my most popular dessert recipes, and one of the best way to use up a ton of milk! It’s bouncy, just the right amount of sweet and creamy, but still melts in your mouth. This recipe turns milk into a dessert you’ll want to eat more of! You’ll need to make extra, I promise!
- 500 ml milk
- 50 g cornstarch
- 50 g Sugar
- 1 cup coconut shreds
Taiwanese Hot Mochi
A milk dessert I love making when it’s cold outside is Taiwanese Hot Mochi. This milk-based mochi is chewy, but warms you right up from the inside out. It’s super delicious with that ginger syrup, and you can add any toppings you like. It’s the kind of dessert that brings me right back to Taiwan in one bite! Pro tip: Pair this Taiwanese Hot Mochi with the Matcha Cold Foam for a dessert cafe-style dessert that will use up your milk even faster!
- 400 ml milk
- 1 tablespoon Sugar
- ¼ cup tapioca starch
Ginger Syrup
- 2 slices ginger
- 1 cup water
- 3 tablespoons brown sugar
Taiwanese Donut Holes
These Taiwanese Donut Holes are super easy to make, and so fun to share. Crispy on the outside, super fluffy inside. I love covering these super pop-able donuts in Cinnamon Sugar, but you can put your own twists on these. I’ll make extras of these when my family comes over, because they love them too!
I’ll have to try some of these I buy too much milk all the time