Milk

Milk is a creamy staple loaded with lactose and casein, giving body and carrying flavors in cooking.

Flavor

How to use it

Prevent Curdling. Heat milk slowly to stabilize its casein proteins, avoiding curdles from heat or acidity.

Create Creamy Sauces. Thicken milk-based sauces with a roux or reduce them through evaporation for smoothness.

Common mistakes

• Boiling denatures casein, causing curdling and a bad taste.
• Light exposure degrades riboflavin and its flavor.

What goes with milk

• Vanilla. Vanilla deepens milk's creamy profile into a comforting, classic taste.
• Egg. Milk loosens egg into a soft custard or scramble.
• Cardamom. Milk's fat carries cardamom's essential oils, enriching its taste.
• Cinnamon. Cinnamon adds spice and warmth to milk's mild, creamy character.
• Bread. Milk soaks into bread and softens it into a tender crumb for puddings and panade.
• Cocoa. Milk's fat and sugars soften cocoa's bitterness.
• Cod. Poaching cod in milk keeps it tender and mild.
• Coffee. Milk's fat and sugar soften coffee's bitterness.

Try tonight

• Use in béchamel sauce for lasagna.
• Whisk into mashed potatoes for creaminess.
• Add to pancake batter.

Storage

Refrigerate milk and consume by the sell-by date for freshness.