Dairy & Eggs

Whole Milk

Full-fat cow's milk that adds moisture, richness, and helps tenderize baked goods while contributing to browning.

Conversion Chart

Volume	US Cup (g)	Imperial (oz)	Metric Cup (g)
1 cup	244	8.6	258
¾ cup	183	6.5	193
⅔ cup	163	5.7	172
½ cup	122	4.3	129
⅓ cup	81	2.9	86
¼ cup	61	2.2	64
1 tbsp	15	0.5	15
1 tsp	5.1	0.2	5.1

1 cup = 244g. Slightly denser than water due to dissolved solids. Can substitute with lower fat milk, but texture may be less rich.

Nutrition Facts

Serving Size 100g

Calories61

Protein3.2g

Carbohydrates4.8g

Fat3.3g

Sugar5.1g

Sodium43mg

History

Milk has been consumed for over 10,000 years since the domestication of cattle. In baking, whole milk became the standard in the 20th century as refrigeration became widespread. The fat content (3.25%) provides optimal results in most recipes, though buttermilk and other variations offer different characteristics.

Baking Tips

1Room temperature milk blends better with batters
2Scald milk for yeast breads to improve texture
3Buttermilk substitute: 1 cup milk + 1 tbsp vinegar/lemon juice
4Powdered milk can be reconstituted for baking

Storage

How to Store

Refrigerator

Shelf Life: 7-10 days after opening

Substitutes

2% milk (slightly less rich)
Half-and-half (richer)
Non-dairy milks (varies by type)