The Turkish pantry

Milk (whole cow)

Plain whole milk supplies liquid and dairy richness; read the fat, fortification and storage information on the carton.

Last updated: 17 October 2026

This guide concerns plain, pasteurized whole cow milk. It does not cover raw milk, goat or sheep milk, cream, sweetened condensed milk or plant-based drinks. Homogenization concerns fat distribution; pasteurization is the heat treatment used for safety. Neither property can be verified from a picture of white liquid.

A clear glass jug of white milk on a cream saucer, with a softly blurred sea view behind.

Types & forms

Chilled pasteurized whole milk

Keep refrigerated; check the labeled fat percentage and use-by guidance.

UHT whole milk · comparison

An unopened shelf-stable carton and a chilled carton can have different storage instructions. Refrigerate after opening as directed.

Reduced-fat milk, cream or condensed milk · comparison

Different fat, water or sugar content; do not assume the same result in a pudding or dough.

What to look for when buying

Choose plain cow milk labeled whole and pasteurized. Check for fortification, added flavor or sugar rather than assuming that all white dairy drinks are equivalent.
Use an intact container stored as its label requires. For an unfamiliar product, read both the milk source and fat declaration; a scenic or farm image is not evidence of either.

Prepare & cook

Measure the amount the recipe needs and return the remaining milk to refrigeration. Use a clean jug or saucepan rather than pouring unused milk back into the carton.
Heat gently as directed and stir where the recipe requires it so the base of a milk mixture does not catch. A recipe using starch, rice or egg needs its own cooking sequence.

Store it well

Keep chilled pasteurized milk refrigerated and follow the carton’s date and after-opening directions. Pasteurization does not make opened milk suitable for prolonged room-temperature storage.
Keep the cap closed and avoid cross-contamination. Follow the labeled storage requirements for UHT milk; its unopened shelf life does not apply after opening.

Substitutions depend on the dish

Reduced-fat cow milk

It may give a lighter result. Follow a recipe that permits it rather than compensating with an invented amount of cream.

Plant-based drink

Flavor, protein, sweetness and thickening behavior differ. Use a recipe developed for that drink when the result depends on dairy.

Nutrition

Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D ^[1]

Per 100 g edible portion
Nutrient	Amount
Energy	61 kcal
Protein	3.15 g
Total fat	3.27 g
Saturated fat	1.86 g
Carbohydrate	4.78 g
Dietary fiber	0 g
Total sugars	5.05 g
Sodium	43 mg
Cholesterol	10 mg
Calcium	113 mg
Iron	0.03 mg
Potassium	132 mg
Vitamin D	0.1 µg

Reference whole cow milk at 3.25% milk fat, without added vitamins A or D. Actual whole-milk fat and fortification vary by product. The separately labeled comparison contains added vitamin D; do not combine the two records. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.

Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.

At the Turkish table

The linked milk-based recipes use the whole cow-milk identity stored in this collection. Their finished nutrition also depends on rice, starch, sugar and other additions; the milk reference table describes milk alone.