Whole milk
Bos taurus · Dairy
Top 10 pairings
Whole milk is cow's milk left at its natural full-fat strength — standardised to about 3.25% milkfat — making it the richest, creamiest of the everyday milk grades. That fat gives it a fuller body, a rounder mouthfeel and a more pronounced milky-sweet flavour than reduced-fat, low-fat or skim milk, and it carries the fat-soluble aromas that make milk taste "creamy." It is the reference point against which the leaner grades are defined.
Picking a good onedrag
Cold, sweet, pours cleanSour, curdled or left out warm
SoundEveryday bestChoose pasteurised, not raw. A milk allergy is a reaction to its protein.
Pack and chillOpened, straight back in the cold
The pourEven; a cream plug shakes back in
Colour and surfaceEven white, nothing on top
Smell on openingClean but faint; skim smells less
These cues are Milk's, and hold across its varieties; where this one differs, its own page says so.