.5 l milk
Rich in calcium and high-quality protein (whey and casein), milk also provides B vitamins, phosphorus, and potassium. Whole milk contains fat-soluble vitamins A and D, particularly in grass-fed sources.
About
Milk is a nutrient-dense liquid secreted by mammary glands of lactating mammals, most commonly sourced from domesticated cattle (Bos taurus) though also produced by goats, sheep, and other species. Cow's milk is the most widely consumed globally and comprises approximately 87% water, with proteins, fats, lactose, and minerals suspended or dissolved within. The flavor is mild and slightly sweet, with subtle variations depending on the animal's diet, breed, and processing method. Key processing forms include raw milk, pasteurized milk, and ultra-high temperature (UHT) treated milk, each affecting shelf life and subtle flavor characteristics.
Milk is available in various fat percentages: whole milk (typically 3.5-4% fat), reduced-fat or semi-skimmed milk (1.5-2%), and skim or non-fat milk (less than 0.5% fat). These variations affect flavor intensity, mouthfeel, and cooking properties. Regional milk traditions produce distinct products such as standardized industrial milk in Western nations and less-processed milk in traditional dairy cultures.
Culinary Uses
Milk is a fundamental ingredient across global cuisines, functioning as a base for sauces (béchamel, mornay), soups, and custards; a cooking medium for grains and legumes; and an essential component in baking for texture, browning, and structure. It is central to dairy-based beverages including coffee drinks, hot chocolate, and lassi. In cheese and yogurt production, milk is the primary raw material. Milk is essential in desserts ranging from ice cream and panna cotta to rice pudding and crème brûlée. Different milk fat contents serve distinct purposes: whole milk for richer applications, skim milk for lighter preparations and baking where fat might interfere with leavening.