Okay, I made the heading kind of general.
I have an issue of too much milk.
I am learning cheese making, and am still working on the soft cheeses.
I am also making yogurt and buttermilk.
I do freeze some yogurt for the next culture, and some buttermilk to get new going.
I made some frozen yogurt/peach ice cream in the freezer, yesterday, the family loved it.
I also made some cheese that is a non-melting cheese, that you batter and fry.
But, from the gallon of milk the recipe calls for is alot too much of this cheese. It will spoil before we use it.
I am debating, should I cut it up and freeze it, then batter at point of use?
Should I batter the slices, then freeze them, and simply take them out to fry?
Should I batter the slices, and lightly fry them, and then freeze them, so I can just barely fry them on reheat. (they cook fast anyhow though)
Or should I just cook them like to eat, and then freeze them?
And what about all the soft cheeses like cream cheese and cottage cheese.
All recipes call for a gallon or two of milk... that is alot of soft cheese, we just can't eat it before we lose it.
I get a gallon of milk everyday, 7 days a week, I can't get ahead of it, can't keep the fridge emptied of milk, and have all these containers of soft cheeses, yogurt, buttermilk, chocolate milk, strawberry milk, banana milk... give me a break... how do I best store this? Okay I can pressure can it, but a gallon per day is 8 pints daily, it wouldn't take long to have alot too much in that area too.
I do make yogurt for grandkids that like it, and send jugs of milk home with my milk loving grandkids, but still, they aren't using enough!
I really must get started on hard cheeses!
But any suggestions for in the meantime? I need to use up or store large quantities of milk, yogurt, buttermilk, cottage cheese, cream cheese, and frying cheese.