The all new using what you have from your Freezer, Cupboard or Shed (Barn)

Cherryfudge

Frugalistamama said:

I have a pack of salami that I'm not sure is great for eating fresh now as it's been there a while. Any ideas on how to use up. I could put some on pizza but that will only use a small amount.

I've added spicy sausage to fishfinger sandwiches before now - it might sound odd but to me, it works!

Frugalistamama said:

Also I have natural yoghurt about a week or two  after it's sell by date. What do you think? It looks ok?
 

Live yogurt often lasts longer than it says on the tub. If it smells slightly sweet, it's fine. It seems to smell more sour as it ages. Has it been opened? Once someone's put a spoon in, things change. Licked spoon = introduction of bacteria, un-licked spoon with traces of other food like fruit or cereal = those traces of other food may start to go off. However, yogurt naturally separates, so a layer of whey on top can be used, separately, poured off or stirred in. If it doesn't smell or taste nice, it's probably past it, but I'd trust your instincts. Sorry, that accidentally turned into a lecture on yogurt, it wasn't meant to be but I make it quite a lot and I don't know what you already know.

I, too, have much yogurt in the fridge at the moment.

Frugalistamama said:

Also any idea for  semi skimmed milk that already very sour? 

If you pour some off into a cup and smell what you've poured off, and it's sour, personally I'd ditch it. I do know sour milk can be used in scones but I'm not the one to advise on that. The reason I'd pour it off is that sometimes it's the rim of the milk bottle that doesn't smell right but the actual milk is fine. Milk that's just about go off can be given a slightly longer life by heating it to 80C (where the surface is beginning to shift in the pan). This kills the bacteria that are beginning to form. It might change the taste slightly (which is why UHT milk doesn't taste quite the same as fresh), but it's safe.

I often have milk that needs to be used up, hence all the yogurt I make!

Nelliegrace

I finished a large jar of limited edition Marmite, the one with England Cricket on the label, dated 2011. I remember buying a few jars on offer. There was a food programme on the wireless which said it kept for many years so long as you didn’t get butter or crumbs in the jar from your knife. They were right. 

Cherryfudge

We are now two meals into the latest chickpea tikka. Plenty left for other meals but probably not tonight. It will keep well for a few days in the fridge, thankfully.

The reason we have so much of it is a) we like it, b) it's vegan which I prefer though I'm not vegan and c) the spices are anti-inflammatory, which helps DH's condition and probably does me good as well. It also provides a good handful of the '30 a week' plant products that are now being recommended.

There's also, as mentioned above, lots of yogurt so I will make an overnight oats to sustain me through work this evening.

I used up the long life milk in a very large rice pudding, so there's a portion of that for DH tonight if he wants it.

DH is also planning to make cakes to take to an event tonight but he's at work all day so I will make a batch and surprise him - if I can fit that in with the other things I need to do.

Frugalistamama

rtandon27 said:

@Frugalistamama

Soured milk pancakes, yogurt should be fine just sniff and taste and same with salami but to be safe fry it like bacon and have with eggs.

Fried up with bacon is a great idea thanks!

rtandon27

Frugalistamama said:

rtandon27 said:

@Frugalistamama

Soured milk pancakes, yogurt should be fine just sniff and taste and same with salami but to be safe fry it like bacon and have with eggs.

Fried up with bacon is a great idea thanks!

haha - I actually meant instead of bacon , but as we all know everything tastes better with bacon!

Frugalistamama

Not at all @Cherryfudge I don't know too much about yoghurt except it's already fermented so I don't trust the used by date. That's all welcome information!

I think I might chuck the sour milk as I can't stand the smell of off milk it makes me gag, literally. I have to get my husband to smell milk if I have any inkling it's on the turn. But I was hoping maybe I could make cheese? 

Cherryfudge

I really don't know about the cheese (I've made soft cheese with short dated milk but not sour milk), so I Googled 'use of sour milk' and there are lots of things you - or maybe your husband - can make with it. 

Let us know if you try it!

P.S. I fancy some fried salami now!

greent

Add salami (after frying off) to pasta sauce?

Yogurt will be fine

Only thing other than pancakes I can thunk of for millk is scones?

Frugalistamama

I tried cottage cheese, there was about a liter of milk and it made a tiny tiny amount and the leftover still looked like milk but not sour smelling. Think I'll make some pancakes now with it! 

Cherryfudge

That's interesting - I wonder what happened to the smell?! It's nice when you can take something that seemed at the end of its usefulness and turn it into good food again.