tblsp milk
Rich in calcium, vitamin D (when fortified), and high-quality complete protein; also contains phosphorus and B vitamins, though fat and lactose content vary by type.
About
Milk is a nutrient-dense liquid secreted by the mammary glands of mammals to nourish their young. In culinary contexts, cow's milk is the standard, though milk from goats, sheep, buffalo, and other mammals is used regionally. Milk is composed primarily of water, lactose (milk sugar), casein and whey proteins, and fat, with the exact composition varying by animal species, breed, and diet. The flavor is mild and slightly sweet, with whole milk containing approximately 3.5–4% fat, while skim milk contains less than 0.5%.
Milk exists in several forms: whole milk with full fat content, low-fat (2%) and skim varieties with reduced fat, and ultra-pasteurized versions with extended shelf life. It serves as a foundational ingredient in countless recipes and culinary traditions globally.
Culinary Uses
Milk functions as both a primary ingredient and a foundational component in cooking and baking. It is essential in sauces (béchamel, crème anglaise), soups, custards, and desserts, where its proteins provide structure and richness. In baking, milk contributes moisture, browning through the Maillard reaction, and tender crumb structure. Milk is also used to create dairy products including cheese, yogurt, butter, and cream through fermentation and separation processes. Across cuisines—from European béchamel to Indian kheer to Japanese custard—milk provides body, richness, and subtle sweetness.