milk 1 vanilla bean

Milk is a nutrient-rich liquid secreted by the mammary glands of female mammals to nourish their young. In culinary contexts, cow's milk is the most common form, though milk from goats, sheep, buffalo, and other animals is used regionally. Cow's milk typically contains about 87% water, with the remainder comprising fat, proteins (casein and whey), lactose, and minerals. The flavor profile is subtle and slightly sweet, with variations depending on the animal's diet, breed, and processing method.

Commercial milk is available in several fat content levels: whole milk (3.25% milk fat), reduced-fat (2%), low-fat (1%), and skim milk (less than 0.5%). Beyond these standard forms, milk is also sold as raw (unpasteurized) or pasteurized; some regions also offer ultra-high-temperature (UHT) processed milk for extended shelf life.

Milk serves as a foundational ingredient in cuisines worldwide, functioning as a beverage, cooking medium, and binder in countless preparations. It is essential in the production of butter, cheese, yogurt, and cream, and forms the base for sauces (béchamel, crème anglaise), custards, ice cream, and puddings. In baking, milk hydrates flour, contributes to browning through the Maillard reaction, and adds richness to breads, cakes, and pastries. It is also used to create fermented beverages and in Asian cuisines for preparing congee, curries, and desserts. The choice of milk fat content affects the final texture and mouthfeel of dishes.