Fresh Milk is the liquid milk commonly used in baking recipes as part of the liquid content.
Fresh milk can be processed into a varied range of liquid milk:
- Whole milk: nothing removed or added (except for vitamin D), usually contains about 3.5% fat, 8.5% nonfat milk solids and 88% water,
- Skim or nonfat milk: most or all of the fat removed, fat content is about 0.5% or less,
- Fortified nonfat or low-fat milk: contains added substances to add to the nutritional value (usually vitamins A, D, and extra milk solids).
Acid ingredients (such as lemon juice, baking powder or cream of tartar) shouldn’t be added directly to liquid milk, since they will curdle it.