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Also known as: whole milk, full cream milk, 3.25% milk
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, full fat milk typically stays fresh for 5 to 7 days if kept refrigerated at or below 4°C (40°F).
Yes, it can be frozen for up to 3 months. However, the texture may become slightly grainy or separated upon thawing; shake well before use.
The best substitute is a 1:1 ratio of soy milk or a mix of 3/4 cup 2% milk and 1/4 cup heavy cream to match the fat content.
It is called whole milk because the fat content has not been removed; it remains at its natural state of approximately 3.25% to 3.5% milkfat.
Stir the milk frequently while heating, or cover the pot with a lid to trap steam and keep the surface moist.
Yes, the higher fat content creates a creamier texture and a more stable foam for lattes and cappuccinos.
Check the expiration date, ensure the carton is not bloated, and make sure the container feels very cold to the touch.
Boiling can slightly reduce the levels of some heat-sensitive vitamins like B12 and B6, but the mineral content like calcium remains stable.
No, full fat milk contains lactose. Those with intolerance should look for lactose-free versions or plant-based alternatives.
Full Fat Milk is a versatile ingredient found in cuisines around the world. With 61 calories per 100g and 3.15 grams of protein, it's a nutritious addition to many dishes.
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This usually happens if the coffee is very acidic or if the milk is nearing its expiration date, causing the proteins to clump.