Use Leftover Milk for Fried Milk, No Churn Ice Cream and Paneer by Erwan Heussaff

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 won’t have to worry about your milk supply going bad! 

We always use premium ingredients from Emborg in making our recipes come to life! You’ll 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!)

Fried Milk


500mL Emborg Full Cream Milk

40g sugar

70g cornstarch




2 tbsp cornstarch

1 pc egg

1 cup Japanese Breadcrumbs

2 tbsp powdered sugar



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 Cream


1 cup Emborg Full Cream Milk

2 pc egg yolks

¼ cup milk powder

¼ cup sugar

¼ cup condensed milk

½ cup white chocolate chips

1 cup Emborg Whipping Cream, whipped to stiff peaks



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 servings


Paneer/Cottage Cheese


1 liter Emborg Full Cream Milk

juice of 1 lemon

1 tsp salt


Kare-kare Sauce


1 cloves garlic, minced

3 tbsp atsuete oil

1 tbsp bagoong

½ cup peanut butter

¼ cup vegetable stock

2 tbsp rice flour, dissolved in ¼ cup vegetable stock

⅛ tsp salt



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.

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