½ cup milk + extra milk for glazing
Rich in calcium, vitamin D, and protein; provides essential amino acids and B vitamins. Whole milk contains fat-soluble vitamins A and D, which enhance nutrient absorption and support bone health.
About
Milk is a nutrient-dense liquid secreted by mammary glands of lactating mammals, most commonly from cattle (Bos taurus). The most widely consumed variety in culinary applications is cow's milk, which comprises approximately 87% water, 3.2-3.7% protein, 3.2-3.9% fat, and 4.6-4.9% lactose. It ranges in color from white to slightly cream-colored and has a mild, naturally sweet flavor. Milk is available in various fat percentages—whole milk (3.5-4% fat), reduced-fat (2%), low-fat (1%), and skim (0%)—each affecting richness and cooking properties.
Milk has been a foundational ingredient in cuisines worldwide for millennia, with regional variations reflecting local dairy traditions and lactose tolerance patterns. Beyond cow's milk, goat, sheep, buffalo, and other mammalian milks are employed in specific culinary traditions, each with distinct flavor profiles and compositional properties.
Culinary Uses
Milk functions as both a primary ingredient and a cooking medium across virtually all culinary traditions. It serves as the base for sauces (béchamel, cream sauces), custards, and cream soups; enriches batters for pancakes, waffles, and baked goods; and is essential in cheesemaking, yogurt production, and butter creation. In glazing applications, milk (often combined with powdered sugar or melted chocolate) creates a thin, glossy coating that sets to a light finish on pastries, donuts, and baked goods. Whole milk is preferred for richness in custards and cream sauces, while lower-fat varieties suit everyday baking and cooking applications.