Organic whole milk

No, if it has been pasteurised or treated at ultra-high temperature (UHT); those processes make it ready to drink. Organic describes how the milk is produced, not whether it is pasteurised, so check the pack if you are unsure.

Warm it gently over a low to medium heat, stirring often and scraping the bottom of the pan. Take it off the heat as soon as it steams; a heavy-based pan helps prevent scorching.

Use cold milk and keep the steam wand just below the surface at first to draw in air, then lower it to create a smooth whirlpool. Stop when the jug feels hot but is still comfortable to hold briefly, then tap it on the worktop and swirl out large bubbles.

Keep it covered in the fridge at 5 °C or colder, rather than in the door where the temperature fluctuates. Follow the pack’s after-opening advice and use-by date; return it to the fridge promptly after pouring.

Yes. Freeze it in a sealed, freezer-safe container with room for expansion, or portion it into smaller containers. Thaw it in the fridge and shake well, as the cream may separate; use it in cooking if its texture is no longer smooth.

Usually, yes, but whole milk makes sauces, soups and mashed potatoes richer. For a closer match, replace some of it with water; in baking, use the same amount unless the recipe relies on a specific fat content.

Organic refers to farming and production standards, while whole describes the milk’s fat level. Both can be pasteurised or UHT, and organic status does not mean the milk is raw.

Yes. Its fat helps give steamed milk a creamy texture, though technique matters more than whether it is organic: start with cold milk, aerate briefly, then swirl until the foam is fine and glossy.