Milk for soaking (optional)

Description

Soaking milk (optional) is usually regular cow's milk or plant-based milk with a creamy, white color and a mild, slightly sweet taste that discreetly enhances the dish without overpowering the aroma. Its consistency facilitates the soaking of ingredients, giving them moisture and tenderness. Nutritionally, milk provides protein, calcium, B vitamins, and often vitamin D, as well as fat depending on the percentage content; choosing plant-based versions can reduce saturated fat or avoid lactose. Regular, moderate consumption supports bone health, a feeling of fullness, and muscle recovery, although those with lactose intolerance or allergies should opt for alternatives. In the kitchen, it is used for soaking bread before meatballs, cakes, puddings, oatmeal, or soaking dried fruits; optionally softens meat and improves the texture of baked goods. It should be stored in the refrigerator in a sealed container (best used within 3–5 days after opening), UHT should be kept in a cool place before opening, and freezing is possible but may change the texture.