Milk

A glass of about 200 ml is a common serving; use less in tea or coffee, or pour it over cereal. A 200 ml glass provides 48 kcal.

Warm it gently in a heavy-based pan over low to medium heat, stirring often and watching closely. Take it off the heat as soon as it starts to steam and form bubbles at the edge; milk can foam up suddenly.

Yes. Stir milk into the oats and simmer gently for about 5 minutes, stirring frequently to stop it catching; add a splash more milk if you prefer a looser bowl.

Keep it in a clean, closed container in the fridge, rather than in the door where the temperature fluctuates. Return it to the fridge promptly after pouring and follow the storage guidance on its packaging.

Yes, freeze it in a suitable container with room for expansion, or freeze it in portions for cooking. Thaw it in the fridge and shake or stir well, as the texture may separate; use it soon after thawing.

You can use milk in soups, sauces and baking, but it is much thinner and less rich than cream. For a thicker sauce, whisk a little flour into the milk and simmer until it thickens.

Whole milk has more fat and energy: about 3.5 g fat and 64 kcal per 100 g, compared with 0.8 g fat and 39 kcal in semi-skimmed milk. Semi-skimmed milk still works well in tea, coffee and cooking.

Milk is a source of iodine and riboflavin (vitamin B2). A 200 ml glass provides 24 µg of iodine and 0.24 mg of riboflavin.

No: cow’s milk should not be a baby’s main drink before 12 months. After that, it can be offered as a drink alongside a varied diet; use whole milk for young children unless a health professional advises otherwise.