Milk

Milk is a versatile and essential ingredient in many kitchens, with no specific seasonality due to year-round availability. It is a cornerstone of dairy products and is widely used in both sweet and savory dishes. Milk is prevalent in a variety of cuisines, particularly in European, Indian, and American cooking, where it's used in everything from sauces and soups to baked goods and desserts.

Milk Synonyms

Cow's milk
dairy milk
whole milk
skim milk
2% milk
full-fat milk

Milk Substitutes

Different Forms/Types of Milk

Whole Milk

Milk in its most natural form, with all its fat content, providing a rich taste and creamy texture.

Organic Milk

Milk produced following organic farming practices, without the use of synthetic pesticides or fertilizers.

Skimmed Milk

Milk that has had the majority of its fat removed, offering a lighter option with less creaminess.

Powdered Milk

Dehydrated milk that can be reconstituted with water, useful for long-term storage and as a backup option.

Condensed Milk

Milk that has been reduced and sweetened, often used in desserts and sweet dishes.

Evaporated Milk

Canned milk with about 60% of the water removed, used for cooking and baking to add creaminess without additional moisture.

Semi-Skimmed Milk

Milk that strikes a balance between whole and skimmed, with a moderate fat content.

UHT (Ultra-Heat Treated) Milk

Milk that has been processed at high temperatures to extend its shelf life, available in shelf-stable cartons.

How to Choose Milk

When selecting milk, consider the expiration date, the integrity of the packaging, and the storage temperature at the market. For fresh milk, choose containers that are cold to the touch and have the furthest expiration date. For UHT or shelf-stable milk, ensure the packaging is intact with no swelling or damage. Organic milk is often preferred by those looking for milk from cows raised without antibiotics or growth hormones.

Cooking/Prep Tips for Milk

Milk is a versatile ingredient that serves as a foundational element in many recipes. For intermediate and expert home cooks, understanding the behavior of milk under heat is crucial. Milk can scorch or form a skin when heated too rapidly or at too high a temperature. To prevent this, heat milk gently over medium-low heat and stir it frequently. If incorporating milk into a hot mixture, such as a roux for béchamel sauce, warm the milk beforehand to prevent curdling. When reducing milk for sauces or desserts, a heavy-bottomed pan is ideal to distribute heat evenly and minimize the risk of burning. Additionally, be mindful of the milk's fat content; higher-fat milks add richness and body to dishes but can also separate under high heat if not handled carefully.

Shelf Life of Milk

Fresh milk should be stored in the refrigerator and kept at a temperature of 38°F (3°C) or below. It should be consumed by the expiration date on the packaging. UHT milk can be stored at room temperature until opened, after which it should be refrigerated and used within 7-10 days. Powdered milk should be kept in a cool, dry place and, once mixed with water, treated as fresh milk. Condensed and evaporated milk should be stored in a cool, dry place until opened, and any unused portions should be transferred to airtight containers and refrigerated.

Recommended Brands for Milk

UHT milk: Parmalat

whole milk: Horizon Organic

organic milk: Stonyfield Farm

skimmed milk: Organic Valley

powdered milk: Nestle Nido

condensed milk: Eagle Brand

evaporated milk: Carnation

semi-skimmed milk: Borden

Cooking Techniques for Milk

Scalding: Heating milk to just below boiling point, around 180°F (82°C), is known as scalding. This technique is often used in baking and custard preparation to ensure a smooth texture and to deactivate enzymes that can affect the final product.

Steaming: For coffee and tea beverages, steaming milk creates a creamy, frothy texture. It involves heating the milk with steam from an espresso machine, which introduces air and creates microfoam.

Simmering: Gently cooking milk at a low temperature is essential for making sauces, hot beverages, and some desserts. It allows flavors to meld without the milk boiling over or forming an unwanted skin.

Popular Milk Recipes

Bechamel Sauce
Creme Brulee
Macaroni and Cheese

Milk Nutritional Information (100g)

fat: 3.25 g
fiber: 0 g
sugar: 5.1 g
protein: 3.15 g
calories: 61 kcal
carbohydrates: 4.80 g

Flavor Combinations

Milk pairs well with a variety of ingredients, enhancing both sweet and savory dishes. Common pairings include chocolate, vanilla, and coffee for sweet applications, and it blends well with spices like nutmeg and cinnamon. In savory dishes, milk complements cheeses, mustard, and herbs such as parsley and chives. It also works well with starchy components like pasta and potatoes, creating a creamy consistency and rich flavor.

Allergen Information

Milk is a common allergen known as lactose intolerance, where individuals lack the enzyme lactase to properly digest lactose in milk. Symptoms can include bloating, gas, and diarrhea. People with a milk allergy should avoid dairy products and can consider lactose-free or plant-based alternatives.

Ingredient Comparisons

Recipes with Milk

One Pot Mini Meatball Orzo