I don't drink a lot of milk. It's not really my drink of choice (water or Dr pepper are generally my drinks of choice), I don't use very much of it for cooking. Like, to the point where I have a container of powdered milk to mix up if I ever need it for cooking. Sometimes I buy those little containers of milk made for drinking in one sitting, and part of it will go bad because I don't even use all of that.
So when I say I have too much milk, that could mean anything. But this time it means that my neighbor ended up with 6 gallons of milk, and foisted one off on me. And then a friend of mine showed up in the middle of the night, and gave me another gallon. So I, who never uses milk, had two gallons of milk to try to consider what to do with. I don't even know what to do with a pint of milk much less 2 gallons, so I thought I should make a lot of pudding. Because pudding uses two cups of milk per batch! I don't know of anything else that uses that much milk. I don't even think cheese sauces use that much milk.
But I had failed to consider what I would do with that much pudding. I know you can freeze milk, so I looked up if you can freeze pudding and it turns out that you can, and it doesn't even really change the consistency.
What it CAN do is become pudding pops, if you add it into some kind of container that has little individual spots. Some people probably have containers that make popsicles or whatever, and I probably do somewhere in my house, but what I did have on hand and easily accessible was ice cube trays.
I also, due to a weird fluke of recent crafting, had popsicle sticks. Way too long for popsicles made out of an ice cube tray, except I also had a pair of garden shears to cut sticks with.
Which is to say I now have four dozen tiny pudding pops to eat. Chocolate, banana, choco banana, and chocolate swirl cheesecake.
My partner suggested that I should have done strawberry cheesecake. Which prompted me to wonder what the hell kind of pudding he's been eating. But I bet that if I added a little bit of strawberry gelatin to a pudding mix, I could probably make a good approximation without changing the consistency too much, it would just at worst have a longer set time which doesn't matter because it's going in the freezer... EXCEPT. Freezing gelatin makes a weird texture.
So I guess stay tuned to see how it goes, because I still have some cheesecake/chocolate swirl pudding in the fridge and 6 spaces in one tray from what we ate of them.
