Top 10 Leftover Bread and Milk recipes

Need some leftover break and milk recipes ….well you have come to the right place!

The supermarket shelves were left bare in the Wide Bay on Thursday……..if you did a spot of panic buying in the days leading up to Tropical Cyclone Marcia you will have some perishable food like bread and milk that if not used within the next few days will be moldy and rotten.

We have compiled a list of the tastiest bread and milk recipes like Mini Quiches, Mardi Gras Milk Punch, Masala Chai Tea and Homemade Yoghurt.  Some of these recipes are super easy some are for the more experienced cooks, but they are our Top 10 panic buy leftover recipes.

#1 Nigella’s Bread and Milk Recipe

Ingredients:
2 thick slices good white bread
2 teaspoons sugar or vanilla sugar
1 cup milk

Directions:
Tear the bread into rough chunks, and sprinkle with the sugar. Warm the milk and pour over the bread and sugar to serve.

Recipe courtesy Nigella Lawson
Read more HERE

#2 Quick and Easy Bread Pudding

Ingredients
3 eggs
2 cups milk or skim milk
230g light brown sugar
4 slices wheat or white bread
2 Tbsps. butter

Direction:
Beat eggs lightly. Add milk, sugar, crumbled bread and pour into a 1L  baking dish. Dot with butter and bake 40-45 minutes until firm and brown at 180 degrees. Serves 6.
Read more HERE

#3 Crunchy breadcrumbs.

In Italian cookery these are called pangrattato. They add crunch and a flavour punch to all sorts of dishes.

Ingredients:
• 1 tablespoon olive oil
• 20g butter
• 1 cup fresh breadcrumbs
• 3 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh basil leaves
• 1 tablespoon finely chopped fresh oregano leaves

Method:
Heat oil and butter in a large, non-stick frying pan over medium-high heat until butter has melted. Add breadcrumbs, garlic, basil and oregano. Cook, stirring, for 3 to 4 minutes or until golden.
Read more HERE

#4 Mini Ham & Cheese Quiches

Ingredients
• 6 large slices toast bread, crusts removed
• Olive oil spray
• 2 eggs
• 1/2 cup (125ml) milk
• 80g sliced ham, finely chopped
• 1/2 cup (40g) shredded cheddar
• 1 tablespoon finely chopped continental parsley (optional)
• Tomato & cucumber salad, to serve

Method:
1. Step 1
Preheat oven to 180°C. Lightly grease 6 x 1/3 cup (80ml) muffin pans. Use a rolling pin to roll out each slice of bread until thin.
2. Step 2
Spray both sides of the bread with the oil. Line each muffin pan with a slice of bread. Bake for 10 minutes. Remove from oven and reduce temperature to 170°C.
3. Step 3
Whisk the eggs and milk together. Divide the ham, cheese and parsley (if using) among the bread cases.
4. Step 4
Carefully pour in the egg mixture. Bake for 15-20 minutes or until set.
5. Step 5
Serve the quiches with a tomato and cucumber salad.
Read more HERE

#5 Bread Base Zucchini Quiche

Ingredients
• 3 slices wholemeal bread
• 1 tablespoon butter, softened
• 2 cups (abiout 2 medium) sliced zucchini
• 1 large tomato, chopped
• 1 teaspoon dried oregano
• 2 tablespoons wholemeal flour
• 1 cup low-fat cottage cheese
• 2 eggs, beaten
• 3/4 cup (185g) nonfat plain yoghurt
• 1/3 cup (40g) grated Parmesan cheese

Directions:
1. Preheat oven to 190 degrees C. Cut bread slices in half diagonally, and arrange around edge of 23cm pie plate.
2. In a medium frypan, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into centre of the bread-lined pie plate.
3. In a bowl, mix the cottage cheese, eggs, yoghurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
4. Bake 30 minutes in the preheated oven until firm in centre. Read more about this recipe HERE

#6 Masala Chai Tea

Ingredients:
Makes about 100 cups
3/4 cup water
2-4 whole green cardamom pods, smashed
1-2 thin slices fresh ginger
1 1-inch cinnamon stick
1 piece star anise
3/4 cup milk
1 1/2 teaspoons loose black tea leaves
Sweetener, to taste (I prefer honey or maple syrup)

Method:
In a small saucepan, combine the water, cardamom, ginger, cinnamon stick and star anise. Bring the mixture to a boil then lower the heat and simmer for a few minutes until the mixture is fragrant. Add the milk and tea leaves, and simmer for another minute then turn off the heat and let steep for 2 minutes. Pour into a cup through a fine mesh sieve. Discard the leaves and spices. Add sweetener, to taste.
If you want deeply flavorful tea in the morning, follow these alternate directions starting the night before.
In a small saucepan, combine the water, cardamom, cinnamon stick and star anise. Do not add the ginger yet. Bring to a boil then turn it off and cover the pan. In the morning, add the sliced ginger and bring to a boil then lower the heat and simmer for a few minutes until the mixture is fragrant. Add the milk and tea leaves, and simmer for another minute then turn off the heat and let steep for 2 minutes. Pour into a cup through a fine mesh sieve. Discard the tea and spices. Add sweetener, to taste. Read more about this recipe HERE

#7 Mardi Gras Milk Punch

Ingredients:
Serves 6 to 8
2 cups milk
1/2 cup heavy cream
1/2 cup bourbon or whiskey
6 tablespoons confectioners sugar
Splash of pure vanilla extract
Chocolate syrup, for garnish

Directions:
Place milk, cream, bourbon, sugar, and vanilla in a blender. Add a handful of ice cubes. Blend until frothy and chilled. Serve with a drizzle of chocolate syrup. Read more about this recipe HERE.

#8 How To Make Yogurt at Home

Makes about almost 2 liters of yogurt

Ingredients:
3.8L milk — whole or 2% are best, but skim can also be used
1/2 cup commercial yogurt containing active cultures

What You Need:
4L pot or larger Dutch oven or heavy saucepan with a lid
Spatula
Instant-read or candy thermometer (one that can clip to the side of the pan)
Small measuring cup or small bowl
Whisk

Instructions:
1. Heat the milk. Pour the milk into the Dutch oven and set over medium to medium-high heat. Warm the milk to right below boiling, about 93°C. Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over. According to the National Center for Home Food Preservation, this heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.
2. Cool the milk. Let the milk cool until it is just warm to the touch, 44°C to 46°C. Stir occasionally to prevent a skin from forming. (Though if one does form, you can either stir it back in or pull it out for a snack!) You can help this step go faster by placing the Dutch oven in an ice water bath and gently stirring the milk.
3. Thin the yogurt with milk. Scoop out about a cup of warm milk with a measuring cup and add the yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
4. Whisk the thinned yogurt into the milk. Pour the thinned yogurt into the warm milk while whisking gently. This inoculates the milk with the yogurt culture.
5. Transfer the pot to the (turned-off) oven. Cover the Dutch oven with the lid and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 43°C, though some variance is fine). You can also make the yogurt in a dehydrator left at 43°C or using a yogurt maker.
6. Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.
7. Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer the to storage containers, cover, and refrigerate. Homemade yogurt will keep for about 2 weeks in the refrigerator.
8. Your next batch of homemade yogurt. Once you start making your own yogurt, you can use some of each batch to culture your next batch. Just save 1/2 cup to use for this purpose. If after a few batches, you notice some odd flavors in your yogurt or that it’s not culturing quite as quickly, that means that either some outside bacteria has taken up residence in your yogurt or that this strain is becoming weak. As long as this batch still tastes good to you, it will be safe to eat, but go back to using some store-bought commercial yogurt in your next batch.

Recipe Notes:
• Holding the Temperature: If your milk drops below 43°C while it’s incubating, that’s fine. It will take a little longer to set and might end up a little looser, but the bacteria in the yogurt culture will keep the milk from spoiling. By the way, even after 8 hours in the oven (overnight), our yogurt made in the Dutch oven still usually registers about 43°C when I take it out of the oven!

• Homemade Greek Yogurt: You can make Greek-style yogurt by straining your homemade yogurt until it is as thick as you like.  Read more about this recipe HERE

#9 How to Make Homemade Ricotta

Ingredients:
Makes 2 cups
1.9L whole milk, not UHT pasteurized (see Recipe Notes)
1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers)
1 teaspoon salt, optional

What You Need:
4L pot
Instant read thermometer or candy thermometer
Measuring spoons
Cheese cloth
Strainer
Mixing bowl
Slotted spoon

Instructions:
1. Warm the milk to 93°C: Pour the milk into a 4L pot and set it over medium heat. Let it warm gradually to 93°C, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
2. Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine.
3. Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
4. Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.)
5. Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
6. Use or store the ricotta: Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.
Recipe Notes
• Whole vs. 2% vs. Non-Fat Milk: While whole milk is our favorite for making ricotta, 2% milk can also be used, though the ricotta is slightly less rich and creamy. Avoid using skim and nonfat milks; these don’t separate as easily into curds and whey.
• Pasteurized Milk: Pasteurized milk is fine to use for making ricotta, but avoid UHT (Ultra High Temperature) pasteurized milk as this process changes the protein structure of the milk, preventing it from separating.
• Making Fresh Ricotta Salata: If you’d like to make a fresh farmer’s cheese (ricotta salata) from this ricotta, wrap it in cheese cloth and press it beneath a weighted plate in the refrigerator overnight.
• Using the Leftover Whey: The leftover whey can be used in place of water in any baking recipe, whizzed into smoothies, or drunk on its own over ice. Read more about this recipe HERE 

#10 How to Make Homemade Mozzarella

Makes about ½ kg of Mozzarella

Ingredients:
1 1/4 cup water
1 1/2 teaspoon citric acid
1/4 rennet tablet or 1/4 teaspoon liquid rennet (Not Junket rennet, see note below)
3.8L milk, whole or 2%,
1 teaspoon kosher salt

You will need:
4L pot
Measuring cups and spoons
Thermometer
8″ knife, off-set spatula, or similar slim instrument for cutting the curds
Slotted spoon
Microwavable bowl
Rubber Gloves

Directions:
Microwave the Curds to 57°C: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 57°C, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.

1. Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.
2. Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 32°C, stirring gently.
3. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.
4. Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.
5. Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 40°C. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
6. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
7. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
8. Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
10. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
11. Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.
Additional Notes:
• Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just below boiling (about 87°C). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 57°C, let the curds sit for another few minutes until it does. Once the curds have reached 57°C, lift them from the water and stretch as directed.
• Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.
• Melting Homemade Mozzarella: I’ve found that homemade mozzarella doesn’t always melt as completely as store-bought mozzarella, especially if I’ve overworked the cheese and it has become very stiff. If you’re planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.
• Using Junket Rennet: Junket rennet is less concentrated than other kinds of rennet and isn’t ideal for making cheese. If this is all you have access to, try using 1-2 whole tablets to achieve a curd.
• Using Leftover Whey: Making mozzarella leaves you with almost 10 cups of whey! You can use this whey in place of water in bread recipes and other baked goods, mix it into smoothies, or add it to soups. Read more about this recipe HERE

We hope that our leftover bread and milk recipes have given you some inspiration.  Of course if all this sounds way too hard, put your bread and milk in the freezer, just remember the milk is in there and remove the lid once frozen.