oat milk

Fresh liquid from lactating dairy cattle, standardized to a fat percentage (whole ~3.25%, 2% reduced-fat, 1%, or skim) and typically pasteurized and homogenized. Beyond drinking, milk is structural in baking (gluten development, tender crumb), enriches sauces (béchamel, bread pudding), and tenderizes meats via slow protein digestion (*milk-braised pork*). Heat above 180°F denatures whey proteins and can cause skin formation; acid or long reduction curdles it. Store sealed at 35–40°F.