Milk

Pasteurised and UHT milk is ready to drink, so you do not need to boil it. If you use raw milk, bring it to a boil before drinking, then cool it quickly and refrigerate it.

Put it straight back in the fridge, ideally at 5°C or colder, and keep it in its original container with the lid on. Use opened UHT milk within three days; for fresh milk, follow the use-by date.

Yes. Freeze it in a container with room for expansion, or pour some out of a full bottle first. Thaw it in the fridge and shake well, as the fat can separate; use it within a month for best quality.

Warm it gently to about 60–65°C, without letting it boil, then whisk briskly or shake it in a tightly closed jar. If you use a jar, leave plenty of space for the milk to expand and remove the lid before heating.

Yes: use the same volume of milk for softer, more golden pancakes with a richer flavour. Unsweetened soya or oat drink also works as a one-for-one substitute.

Milk is the base for béchamel sauce, custard and rice pudding, and it makes porridge and mashed potato creamy. For a smooth béchamel, whisk cold milk gradually into a butter-and-flour roux, then simmer until thick.

Raw milk has not been pasteurised, so it can contain harmful bacteria; boil it before drinking, especially if serving it to a young child, an older person or someone pregnant. Keep it refrigerated and avoid using it after its use-by date.