Whole Milk

Whole milk, a staple in the dairy category, is prized in baking for its ability to impart moisture, tenderness, and a rich flavor to baked goods. It consists of about 3.25% fat, which contributes to the creamy texture and enhances the mouthfeel of cakes, breads, and pastries. The lactose in whole milk adds a subtle sweetness, while the proteins and fats help create a fine crumb and structure in baked goods. Its balanced profile of nutrients supports browning and promotes emulsification, making it indispensable for home bakers seeking consistent, flavorful results.