Dairy/Liquid | Vegetarian Gluten Free

Lukewarm Milk

Bos taurus (for cow's milk) Allergens: Milk
Lukewarm Milk

Sourcing & Taxonomy

  • Family N/A (Mammalian product)
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Cow's milk (or other animal/plant source)

The Forktionary Angle

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Definition

Milk that has been gently heated to a temperature between room temperature and body temperature (approx. 35-45°C), commonly used in baking.

Sensory Profile

TasteSweet, Creamy, Neutral
TextureSmooth, Viscous
AromaMilky, Subtle
AcidityNeutral

Technical Metrics

Nutrition Facts

Per 1 cup (240g)
Calories50 kcal
Total Fat2 g
Saturated Fat1.2 g
Trans Fat0.1 g
Cholesterol8 mg
Protein3.4 g
Total Carbohydrate5 g
Dietary Fiber0 g
Total Sugars5 g
Calcium120 mg
Iron0.03 mg
Potassium150 mg

Chef’s Secret

When heating milk for yeast, ensure it's not too hot (above 50°C/120°F) or it will kill the yeast; use a thermometer for precision.

Substitutions

Best Match

Plant-Based Milk (e.g., Soy, Almond)

1:1

Excellent dairy-free substitute, performs similarly in baking, check unsweetened versions.

Water (with added fat/sugar)

1:1

Can be used in a pinch, but will lack richness and flavor of milk; add a little butter/oil and sugar.

Evaporated Milk (diluted)

1:1 (dilute 1:1 with water)

More concentrated milk flavor, good for baking, but requires dilution.

Powdered Milk (reconstituted)

As directed

Convenient pantry staple, provides milk solids and flavor, needs to be mixed with water.

Buying Guide

Use whole or 2% milk for richness in baking. For dairy-free, choose unsweetened varieties.

Flavor Pairings

Yeast doughs custards sauces oatmeal hot chocolate coffee.