Recipes for Whole Milk

Ingredients

• 1 cup white rice
• 4 cups expired whole milk
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Optional toppings: raisins, chopped nuts, cinnamon

Instructions

1. In a medium-sized saucepan, combine the rice and water. Bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
2. Add the expired whole milk, sugar, vanilla extract, cinnamon, and salt to the saucepan with the cooked rice. Stir well to combine.
3. Cook the mixture over medium-low heat, stirring frequently, for about 30 minutes or until the rice absorbs most of the milk and the mixture thickens to a creamy consistency.
4. Remove from heat and let the pudding cool for a few minutes. Serve warm or chilled, topped with your choice of raisins, chopped nuts, or a sprinkle of cinnamon.
5. Enjoy the creamy rice pudding and store any leftovers in the refrigerator for up to 3 days.

Ingredients

• 4 large potatoes
• 1/2 cup slightly expired whole milk
• 4 tablespoons unsalted butter
• Salt and pepper to taste

Instructions

1. Peel and cut the potatoes into small chunks.
2. Boil the potatoes in a large pot of salted water until tender.
3. Drain the potatoes and return them to the pot.
4. Add the slightly expired whole milk and unsalted butter to the pot.
5. Mash the potatoes using a potato masher or a fork until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot.

Ingredients

• 8 ounces macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups expired whole milk
• 2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• Optional toppings: breadcrumbs, grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute until bubbly.
4. Gradually whisk in the expired whole milk, salt, black pepper, and paprika. Cook the mixture, stirring constantly, until thickened.
5. Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated. Transfer the mixture to the greased baking dish.
7. If desired, sprinkle breadcrumbs and grated Parmesan cheese over the top of the macaroni.
8. Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.
9. Allow the macaroni and cheese to cool for a few minutes before serving.
10. Enjoy the cheesy baked macaroni and store any leftovers in the refrigerator for up to 3 days.

Ingredients

• 2 cups sliced mushrooms
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup slightly expired whole milk
• Salt and pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the mushrooms, onion, and garlic. Cook until the mushrooms are golden and the onion is translucent.
3. Sprinkle the flour over the mushroom mixture and stir well to coat.
4. Gradually add the vegetable broth, stirring constantly to prevent lumps.
5. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the mushrooms are tender.
6. Stir in the slightly expired whole milk and season with salt and pepper.
7. Simmer for another 5 minutes, then remove from heat.
8. Using an immersion blender or a regular blender, puree the soup until smooth.
9. Serve hot and enjoy!