Milk Recipe

Measure

Measure 4 cups of whole milk using a measuring cup. If you prefer lighter milk, replace up to 1/2 cup of milk with water (measure 0.5 cups) and set aside.

Combine in saucepan

Pour the measured milk (and optional water) into a medium saucepan. Place the saucepan over medium-low heat.

Warm gently

Stir occasionally with a whisk or spoon to prevent skin forming and to avoid scorching. Warm the milk until steam rises and small bubbles form around the edge — about 5–8 minutes. If using a thermometer, aim for 140–150°F (60–65°C) for serving warm, or 165°F (74°C) briefly if you plan to pasteurize at home, then cool quickly.

Sweeten or flavor (optional)

If you want sweetened or flavored milk, add 1 tablespoon sugar and 1/2 teaspoon vanilla extract to the warm milk. Stir until dissolved. For a lightly salted savory milk, stir in 1 teaspoon salt instead of sugar/vanilla.

Cool or serve

For chilled milk, remove the pan from heat and let the milk cool for 10–15 minutes at room temperature, stirring occasionally, then transfer to a pitcher and refrigerate until cold (at least 1 hour). For immediate serving warm, pour into cups and serve. If you pasteurized the milk at higher temperature, cool rapidly in an ice bath before refrigerating.

Store

Store any unused milk in a sealed container in the refrigerator. Use within 3–5 days for best quality. Shake or stir before serving if separation or skin forms.

Rinse the saucepan and utensils with warm water immediately after use to remove milk residue. Wash with hot, soapy water and dry thoroughly.