cup: milk
Rich in calcium, protein, and vitamin D (when fortified), milk also provides B vitamins and is an important source of essential amino acids. It contains lactose, which some individuals cannot digest due to lactase deficiency.
About
Milk is a nutrient-rich liquid secretion from the mammary glands of lactating mammals, most commonly obtained from domesticated cattle (Bos taurus), though goat, sheep, buffalo, and other animals also contribute to the global milk supply. Cow's milk is the predominant form in Western cuisine and comprises approximately 87% water, with the remaining 13% consisting of lactose (milk sugar), proteins (primarily casein and whey), and fats. The flavor profile is subtly sweet, creamy, and mild, though this varies with animal breed, diet, and processing method. Commercial milk is typically pasteurized to eliminate pathogens and homogenized to create a uniform consistency, though raw and minimally processed variants exist in many culinary traditions.
Culinary Uses
Milk functions as both a primary ingredient and a foundational component across virtually all culinary traditions. It is essential in the production of cheese, yogurt, butter, and cream, and serves as a base for sauces (béchamel, mornay), custards, ice creams, and baked goods. In beverage applications, milk is consumed plain, steamed for coffee and tea preparations, and incorporated into smoothies and traditional drinks such as Indian lassi or Mexican champurrado. Different milk varieties—whole, low-fat, skim, and plant-based alternatives—are selected based on desired fat content and richness in specific applications.