Your guide to different types of milk
Discover milk types, tips and tasty recipes
Milk is a common household staple, and it’s not just dairy lining our fridge doors anymore. A world of plant-based and dairy-free milks means those with lactose intolerances or dietary preferences are well looked after. Even if you only keep a carton to splash into coffee or tea, discover more about milk and its uses here.
Types of milk explained
Dairy milk
Cow’s milk is perhaps what everyone traditionally thought of when mentioning “milk”. This includes full fat or whole, which is rich and creamy; skim or reduced fat, which is lighter and thinner; lactose-free; and nutrient-fortified. Fresh milk is sold refrigerated and should be stored that way, too.
Soy milk
Soy milk is made by boiling and filtering soaked, ground soy beans. It is generally available in lite, fortified and flavoured options.
Rice milk
Rice milk is considered to be one of the closest taste matches to dairy milk, although it is much thinner. Its sweet taste makes it ideal for desserts rather than savoury dishes.
Oat milk
Oat milk is incredibly versatile. It can be used to thicken soups and stews, steamed for coffees, and as a stand-in for dairy milk in baking.
Almond milk
Almond milk is sweeter than other popular plant-based options, so works best in desserts and baking or in a breakfast cereal.
Cashew milk
Cashew milk is slightly richer and is great in curries, smoothies and homemade ice creams.
Coconut milk
Coconut milk is a staple in cuisines such as Indian, Thai and Vietnamese, although these recipes often call for canned coconut milk, not the one available in UHT cartons. Carton coconut milk is good for pouring over cereal, in porridge or in baking.
Condensed and evaporated
Condensed milk is made from removing all water from dairy milk. It has a thick and sticky texture and is available sweetened or unsweetened. Its most popular use is in desserts, however it can also be added to coffee and tea. Evaporated milk is similar to condensed milk, but has less water content removed. It’s usually not sweetened, and is frequently used in custards, frozen desserts, pie fillings and savoury sauces.
Buttermilk
Buttermilk is slightly fermented cow’s milk that has a subtle sour taste and thicker texture. It’s typically low in fat and is also often called cultured milk. You can drink buttermilk as is, but its most popular use is in baking or as a dredge for fried chicken. Other uses for buttermilk are for mashed potatoes and in salad and slaw dressings.
Cooking with milk
- Milk is a key ingredient in bechamel sauce. To make bechamel, melt butter in a saucepan. Add in flour, then add milk gradually while mixing. Watch our easy video to see how.
- Condensed milk can be used to make caramel. Try it in this easy recipe.
- Milk is also the foundation of batter, both for fried food and pancakes. Watch our video to see how easy a pancake batter is to make.
Fresh swaps
- Evaporated milk is a good substitute in recipes needing cow’s milk. Mix in half evaporated milk with half water and then use as you would a dairy milk.
- Plant-based milk alternatives can be swapped out for regular cow’s milk, particularly in baking. Alternatives do have flavours of their own, so remember that the final taste may be slightly different.
- For creamy textures in smoothies, mousse or ice-cream, try using avocado or frozen bananas.
Milk storage tips
- Long life milk can be bought at room temperature. It is found in a carton and includes dairy as well as plant-based options. These milk cartons can be kept in the pantry and out of direct light when unopened. Once opened, store in the fridge for as long as the carton says is safe.
- Condensed and evaporated milks are both shelf-stable. Opened cans should be covered and stored in the fridge. Use within 3 to 5 days.
Milk recipes
Make the most of milk with these tasty meal ideas.