Milk is the basis of dairy cooking, from tea and sauces to yogurt, paneer and desserts.
- Source
- Cow, buffalo, goat, sheep (and plant milks)
- Main parts
- Water, fat, protein, lactose
- Fat levels
- Skim, semi-skimmed, whole
- Flavor
- Mild, slightly sweet
- Allergen
- Yes: milk is a major allergen
History
People began keeping dairy animals about ten thousand years ago. Fresh milk spoils fast, so people turned it into yogurt, butter, ghee and cheese. In India, milk has long been part of daily food and ritual.
Where it comes from
Dairy farming started in the Near East and spread across Europe, Africa and Asia.
Where it is used most
Milk goes into tea and chai across South Asia, custards and desserts in Europe, and sauces, bread and drinks around the world.
Varieties and types
Whole milk is richest. Low-fat and skim milk are lighter. Buffalo milk is common in India and creamier. Plant milks (oat, almond, soy) can substitute in many recipes.
Flavor and how to use it
Heat milk gently and stir to avoid scorching. In chai, whole milk gives body. Do not boil acidic mixtures with milk, which may curdle.
Buying, storing and substitutes
Keep refrigerated and use before the date. Note allergies and lactose intolerance.
Recipes that use it
- British-Style Scones
- Classic Overnight Oats
- Classic Stovetop Mac and Cheese
- Easy French Crêpes
- Fluffy Pancakes
- Mango Lassi
- Masala Chai (Indian Spiced Milk Tea)
- Pão de Queijo (Brazilian Cheese Bread)
- Swedish Meatballs (Köttbullar) with Cream Sauce
Photo credit: Engin Akyurt on Pexels.