Whole Milk
Whole milk is fresh milk as it comes from the cow, with a butterfat content of about 3.25–3.5%. It is the richest and most flavorful of the standard milks, and the best choice for cooking, baking, and making dairy products like butter, cheese, and yogurt.
Whole milk has a clean, mildly sweet flavor and a smooth, slightly viscous mouthfeel from its fat content. The fat carries flavor and gives milk its satisfying richness — which is why skim milk tastes thin by comparison.\n\nThe creaminess is most noticeable in coffee, custards, and sauces, where the fat emulsifies and enriches. The natural sweetness comes from lactose, milk's inherent sugar.
Whole milk is available year-round. Choose milk that is cold to the touch and well within its use-by date. At farmers' markets, look for low-temperature (vat) pasteurized milk, which retains more of the fresh, sweet flavor.\n\nHomogenized milk has its fat evenly dispersed; non-homogenized milk has a cream layer on top that you can shake in or skim off.
Drinking & Coffee
The richest standard milk for drinking and the best for coffee — the fat carries flavor and gives lattes their body.
Baking
The fat tenderizes cakes, breads, and pancakes and is the liquid in custards, puddings, and ice cream bases.
Sauces
The base of béchamel and cream soups — the fat prevents curdling and enriches the result.
Making Dairy
The starting point for homemade butter, cheese, yogurt, and buttermilk — the fat and protein are what you need.
Keep whole milk in the main body of the refrigerator below 40°F and use within 5–7 days of opening. It can be frozen for up to 3 months but may separate slightly on thawing — best used for cooking afterward.