Milk Recipe

Measure milk

Pour 4 cups of whole milk into a small saucepan. If using milk powder for extra creaminess, dissolve 2 tablespoons of milk powder in about 2 tablespoons of the milk first to make a smooth slurry, then add that to the saucepan.

Optional: add seasonings

If you want slightly sweetened or salted milk, add 1 teaspoon sugar (or preferred sweetener) and a pinch of salt to the milk now and stir to combine.

Heat milk gently

Place the saucepan over medium-low heat. Stir frequently with a wooden spoon or heatproof spatula, scraping the bottom to prevent scorching. Warm the milk until it reaches a gentle simmer (small bubbles forming at the edges) or to about 180°F (82°C) if using a thermometer. Do not boil vigorously — avoid large rolling boils which can cause overflow or change the milk's texture.

Hold or cool

If your goal is pasteurization/home heat treatment, hold the milk at 160–180°F (71–82°C) for 15 seconds to a minute, then remove from heat. For a warm serving, remove once steaming and small edge bubbles appear. For cold use, let the milk cool at room temperature for 10–15 minutes, then transfer to a pitcher and chill in the refrigerator until cold (about 2–4 hours).

Skim foam and store

If foam formed on top, you can skim it off with a spoon. Pour the milk into a clean pitcher or serving container. Use fresh milk within 3–5 days refrigerated. If you added milk powder, stir or shake the chilled milk before serving to re-incorporate any settled solids.

Serving suggestions

Serve cold over cereal, use in coffee or tea, or warm gently before serving. Shake or stir before pouring if components settled. Discard if there is an off smell, sour taste, or curdling.

Rinse the saucepan and utensils immediately after use to remove milk residue. Wash with warm soapy water and dry thoroughly to prevent odors or bacterial growth.