Need leftover milk recipes? Erwan Heussaff shares his easy milk dishes that will surely blow your mind! We are trying three different recipes today: homemade ice cream, fried milk, and paneer/cottage cheese, so you wont have to worry about your milk supply going bad! We always use premium ingredients from Emborg in making our recipes come to life! Youll only need the Emborg Full Cream Milk and Emborg Whipping Cream for these dishes, so head to your nearest grocery and retailer to grab a box (or two! Since you already have all these amazing leftover meal recipes to try!)RECIPESFried Milk500mL Emborg Full Cream Milk40g sugar70g cornstarchCoating:2 tbsp cornstarch1 pc egg1 cup Japanese Breadcrumbs2 tbsp powdered sugarProcedure:1. In a saucepan, add milk, sugar, and cornstarch. Stir continuously until it simmers and let it cook for 4-5 minutes until the mixture becomes very thick.2. Transfer into a heatproof container lined with parchment paper or cling wrap, flatten, top with another paper or wrap then rest in the fridge overnight or at least 2 hours.3. Cut into preferred squares and dredge in cornstarch followed by egg then breadcrumbs. Fry each nugget for 3-5 minutes or until golden brown. Serve with powdered sugar.No Churn Ice Cream1 cup Emborg Full Cream Milk2 pc egg yolks cup milk powder cup sugar cup condensed milk cup white chocolate chips1 cup Emborg Whipping Cream, whipped to stiff peaksProcedure:1. Combine milk, eggs, milk powder, sugar, and condensed milk. Blend until uniform using a hand/immersion blender.2. Place in a pot over low heat and cook until you get a light simmer. Turn off the heat and add chocolates. Mix until smooth or use an immersion blender if necessary. Cool down completely.3. Fold in whipped cream and place in a container. Freeze overnight or at least 10 hours. Makes 4 servingsPaneer/Cottage Cheese:1 liter Emborg Full Cream Milkjuice of 1 lemon1 tsp saltKare-kare Sauce:1 cloves garlic, minced3 tbsp atsuete oil1 tbsp bagoong cup peanut butter cup vegetable stock2 tbsp rice flour, dissolved in cup vegetable stock tsp saltProcedure:1. Bring your milk to a boil. Take off heat and stir in lemon juice and salt. Make sure to stir well then set aside.2. After 5 minutes, when the milk starts to separate, strain the curds but reserve the liquid or the whey.3. Rinse the curds under cold water and gently push down to squeeze out as much liquid from them as possible. Wrap in cheese cloth and weigh down with anything clean and heavy in the refrigerator for two hours.4. Make the sauce by sauteing garlic in hot oil. Add bagoong and peanut butter followed by the stock. Bring to simmer and mix in rice flour mixture and cook until thick. Makes 4 servings.Jump to:(0:00) Intro(0:35) No Churn Ice Cream(2:36) Fried Milk(4:54) Paneer Cottage Cheese in Kare-Kare Sauce, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at
[email protected]The Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
