optional: 1tsp milk
Rich in calcium, phosphorus, and vitamin D (especially in fortified versions), and a good source of complete protein containing all essential amino acids. The fat-soluble vitamins A and K are present, particularly in whole milk.
About
Milk is a nutrient-dense liquid secreted by mammary glands of lactating mammals, most commonly cattle, to nourish their offspring. In culinary contexts, cow's milk is the standard, composed of water, lactose, casein and whey proteins, milk fat, and various minerals and vitamins. The flavor is mild and slightly sweet, with a creamy mouthfeel that varies with fat content (whole, 2%, skim). Regional variations in production methods—such as pasteurization, ultra-high temperature (UHT) treatment, or raw milk production—affect shelf life and subtle flavor characteristics.
Culinary Uses
Milk serves as a foundational ingredient across global cuisines, functioning as a liquid base for sauces, custards, and baked goods, and as a primary component in cheese and butter production. It appears in both sweet applications (puddings, ice cream, desserts) and savory dishes (béchamel, cream soups, curries). Beyond cooking, milk is consumed as a beverage and used to enrich coffee, tea, and other drinks. Its emulsifying and binding properties make it essential in pastry work and sauce-making.