– 2 tbsp milk
Excellent source of calcium, vitamin D (when fortified), and high-quality protein containing all nine essential amino acids; whole milk provides fat-soluble vitamins A and E.
About
Milk is a nutrient-dense liquid secreted by mammary glands of lactating mammals, most commonly consumed from cows, though goat, sheep, buffalo, and plant-based alternatives are also used culinarily. Bovine milk comprises approximately 87% water, 4.7% lactose (milk sugar), 3.2% protein, and 3.7% fat, with composition varying by breed, diet, and lactation stage. The flavor profile ranges from subtle and naturally sweet in fresh milk to more complex in fermented or heat-treated varieties. Commercial milk is typically pasteurized and available in whole, reduced-fat (2%), low-fat (1%), or skim forms, each with distinct culinary properties due to fat content affecting richness and emulsification capability.
Culinary Uses
Milk serves as a fundamental ingredient across global cuisines, functioning as a binder, emulsifier, tenderizer, and flavor base. It is essential in baking (cakes, breads, pastries), sauce-making (béchamel, cream sauces), custards, and beverages (coffee, tea, smoothies, hot chocolate). In savory applications, milk appears in soups, risottos, and curries throughout European, Indian, and Southeast Asian cuisines. The choice between whole and reduced-fat milk affects texture and mouthfeel; whole milk produces richer results in custards and sauces, while lower-fat versions suit lighter preparations. Milk also serves as a tenderizing marinade and is crucial in cheesemaking and yogurt production.