Cow milk

Pasteurised and UHT milk is ready to drink; boiling it is unnecessary. If you have raw milk, bring it to a boil before drinking, then cool it promptly and refrigerate it.

Keep it refrigerated, ideally on a shelf rather than in the warmer door, and close the cap after pouring. Use it by the date on the pack; UHT milk also needs refrigerating once opened.

Yes. Pour a little out first to leave room for expansion, freeze the milk in a sealed container, and thaw it in the fridge; shake it well afterwards, as the texture can separate slightly.

Rinse the pan with cold water first, then heat the milk gently and stir often, especially around the base and corners. Take it off the heat as soon as it is hot enough; a skin forms if it is left to simmer.

Use it for porridge, pancakes, custard and béchamel sauce. For a smooth white sauce, whisk cold milk gradually into a butter-and-flour roux, then simmer gently while stirring until thick.

For pancakes, porridge and many cakes, unsweetened soya or oat drink usually works as a one-for-one swap. In custard or béchamel, the flavour and thickening can differ, so choose an unsweetened drink and stir carefully as it heats.

Micro-organisms multiply in milk when it is kept too warm or for too long, producing sour smells and flavours. Keep it cold, and discard it if it smells or looks unusual rather than tasting it to check.