Milk Recipe

Measure

Measure 4 cups of whole milk using a measuring cup and pour into a saucepan. If you prefer thinner milk, add up to 1/2 cup water—otherwise omit.

Optional flavoring

If you want sweetened or flavored milk, add 1 tablespoon sugar and 1/2 teaspoon vanilla extract to the milk now and stir to dissolve. For a lightly salted savory milk, add 1 teaspoon salt instead (omit sugar/vanilla).

Heat (optional)

Place the saucepan over low to medium-low heat if you want warm milk. Stir gently and continuously to prevent a skin from forming and to avoid scorching. Heat until it reaches 120–140°F (49–60°C) for warm milk, or up to 180°F (82°C) if you need scalded milk for recipes. Use a thermometer if precise temperature is required. Do not let the milk boil vigorously; if small bubbles appear around the edge and steam rises, it has warmed sufficiently.

Cool or serve

If you warmed the milk and want it cooled, remove the saucepan from heat and let it cool to the desired temperature. If serving cold, chill the milk in the refrigerator until cold (about 1–2 hours).

Strain (optional)

If any skin formed on top, skim it off with a spoon or strain the milk through a fine mesh sieve into a pitcher or serving glass to remove any solids.

Serve

Pour milk into glasses or a pitcher and serve as a beverage, with cereal, or use in recipes as needed.

Use a clean saucepan and measuring cup. If using a thermometer, clip or hold it so the probe is in the milk away from the pan bottom for an accurate reading.

Store any unused milk in a sealed container in the refrigerator and consume within 3–5 days. Reheat gently when reheating.