79 Milk Recipes From 51 Cuisines.

The base of more sauces than any other liquid: bechamel, gravies, custards, porridges and the braising liquid for Italian pork in latte. Fat content changes results more than people expect, and low-fat milk splits more readily and thickens less convincingly. Acid and high heat both curdle it, so temper it into hot pans gradually rather than pouring it in cold. In baking it feeds browning through its sugars, which is why milk breads colour faster than water doughs.

79 recipes on this route