Ingredient hub

Whole Milk

Whole milk is the primary hydrator in baking, providing fat and sugar (lactose) for browning. While close to water in density, it is slightly heavier (1.03 g/mL). For custards and soufflés, precision is key. Weighing pours allows for exact hydration without the ambiguity of reading a meniscus line on a measuring jug.

Essential for béchamel sauce, custards, mashed potatoes, and most baked goods that require a tender crumb.

Dairy specifics

Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.

• Fat content shifts density; pick the correct milk/cream/fat level if variants exist.
• For cheese, shredded vs grated vs cubed changes volume—prefer grams.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Always keep refrigerated. Do not store it in the refrigerator door, where the temperature fluctuates.

Sources: CDC · FDA

FAQ

Can I substitute Skim Milk for Whole Milk?

You can, but the texture will change. Whole milk contains ~3.5% fat, which tenderizes gluten and adds richness. Using skim milk may result in tougher, drier baked goods unless you add extra fat (butter/oil).

Milliliters vs. Grams for milk?

They are very close (100ml = 103g), but for large batches, the difference adds up. Professional kitchens always weigh liquids for consistency.

All conversions for this ingredient

• Cup → g /en/convert/milk_whole/cup-to-grams/
• g → Cups /en/convert/milk_whole/grams-to-cups/
• Tbsp → g /en/convert/milk_whole/tbsp-to-grams/
• Tsp → g /en/convert/milk_whole/tsp-to-grams/
• mL → g /en/convert/milk_whole/ml-to-grams/
• oz → g /en/convert/milk_whole/oz-to-grams/