Milk Recipe

Warm or serve fresh

Measure 4 cups of whole milk using a measuring cup. If you want creamier milk, whisk in 2 tablespoons of milk powder until dissolved before heating.

Pour the milk into a small saucepan. If using sweetener or a pinch of salt, add them now and whisk briefly to combine.

To serve chilled: refrigerate the milk in a covered container until cold (at least 1 hour). Stir or shake before serving. If you added milk powder, whisk or shake again to reincorporate any settled powder.

To serve warm: place the saucepan over low to medium-low heat. Warm the milk gently, stirring frequently with a wooden spoon or silicone spatula to prevent a skin from forming and to avoid scalding. Heat until it reaches your desired temperature — about 5–8 minutes to reach warm (around 120–130°F / 49–54°C). Do not boil; remove from heat as soon as steam begins to rise and small bubbles appear at the edge.

If a skin forms on the surface while warming, skim it off with a spoon or strain the milk through a fine-mesh strainer into a serving container.

Serve immediately warm or chilled. Store any unused milk in the refrigerator in a sealed container for up to 3 days.

Use the wooden spoon or spatula for stirring while warming to prevent scorching. Use a fine-mesh strainer to remove any solids (skin or undissolved milk powder) if desired.