whole milk

Dairy milk with its naturally occurring ~3.25% butterfat retained after standardization. The fat carries flavor and fat-soluble vitamins (A, D, E, K), contributes richness and body, and gives whole milk a rounder mouthfeel than reduced-fat versions. Indispensable in café culture for steaming a stable microfoam, in baking for tender crumb, and in homemade cheese-making where fat content affects yield and texture. Ultra-pasteurized whole milk has a longer shelf life but slightly cooked flavor.