Milk is one of the top ten foods we throw away the most. According to USDA data, dairy accounts for 17 percent of the food wasted in the US, while the UK throws away 330,000 tonnes of milk each year. And there's no need.
So, instead of dumping your milk down the drain, show it some love and turn it into delicious sweet and savoury dishes instead.
First up, watch Massimo Bottura as he challenges Takahiko Kondo, his sous chef at Osteria Francescana,who will inspire you to think about milk and dairy differently, as part of our new Why Waste? series.
What to do with leftover milk?
Too much of the white stuff in your fridge? Don’t worry, there are plenty of ways to use up the excess, everything from simply freezing it for later to making a white sauce, sweet treats and baked goods or even using it to tenderise meat. As the evenings pull in, a cosy hot chocolate by the fire is our pick.
Why waste leftover milk?
1. Keep it cool
Try to keep your milk on a shelf inside the fridge, in the spot that is consistently the coolest, rather than in the door where the temperature fluctuates each time it is opened. This will improve the longevity of your fresh milk.
2. Freeze it
If you realise you've probably bought too much milk, simply freeze it for another day. Milk freezes easily and it's great to have an emergency ration in the freezer on stand by. Just be sure to leave enough ‘head space’ in the container to give the milk room to expand as it freezes.
Milk should keep well in the freezer for up to a few months. When you want to use it simply defrost it overnight in the fridge and shake well before using.
3. Whisk up a white sauce
Milk is one of the three cornerstones of a classic rich and velvety béchamel sauce. This staple is a great way to use up large quantities of milk at once. Turn your milk into béchamel and the sauce will stay fresh for up to 4 to 5 days in the fridge, or keep fresh for 6 to 12 months in the freezer.
What's more, béchamel can be turned into a wide variety of family favourite recipes like lasagne and mac n cheese.
Whether you're going for a thick vanilla British custard to envelop a steamed pudding, or a more sophisticated pastry cream to pipe into patisserie, milk is your friend when it comes to making these essential dessert time treats.
Watch how to make a simple pastry cream in the clip below:
Why Waste? - the video series that turns kitchen waste into stunning, Michelin-star-worthy food - is back. This episode is dedicated to stale bread, with recipes from Sat Bains and Dominque Crenn. Don't miss it.
Why Waste? - the Fine Dining Lovers series turning food waste into taste - is back for a second season. This time, Massimo Bottura is joined by Dominique Crenn and Cesar Troisgros to show us how to use overripe fruits. Take a look.