9,674 milk recipes

Dak's sourdough starter cultured from yogurt and milk before adding flour. A beginner-friendly starter that bypasses weeks of wild-yeast capture. Ready in 5 days.

Knock You Nakeds, a gooey layered chocolate caramel bar made with cake mix, melted caramels, chocolate chips, and nuts. A rich, fudgy Southern potluck favorite.

Three-ingredient mousse made with instant pudding mix, milk, and Cool Whip folded together. Light, fluffy, and ready in 5 minutes with any Jello pudding flavor you like.

Traditional Amish Friendship Bread starter that lives on your counter for 10 days, then splits into four batches to share. The foundation for sweet, tangy quick breads.

Fried Egg dessert made with homemade clabber from milk and buttermilk, topped with a peach half to mimic a sunny-side-up egg. A fun, three-ingredient no-cook treat.

A tiny two-ingredient cake made for the Easy Bake Oven. Just 3 tablespoons of cake mix and a splash of milk for kid-sized baking fun in 15 minutes.

Two-ingredient microwave cheese sauce with Velveeta and milk, melted together in under 5 minutes. The quickest cheese sauce for pasta, vegetables, or fish.

This mousse is very quick and simple, and very tasty!

Try to make your own cheese, it sounds a little bit crazy, but the homemade cheese tastes a lot fresher and more tasty; it can be used in lots of recipes!

A large-batch egg omelet folded with cold lard for a rich, old-fashioned filling. This heritage-style recipe scales for crowd cooking and harks back to traditional farmhouse breakfasts.

Oyster St. Laurent simmers fresh oysters in buttery milk with their own liquor stirred in at the end. A simple four-ingredient French-Canadian oyster stew with pure briny flavor.

Cajun-style cafe au lait made with chicory coffee and hot milk, poured simultaneously for a rich, smooth cup with deep roasted flavor.

Amish friendship bread starter ferments flour, sugar, and milk for five days to create the sweet, yeasty mother that fuels the famous chain-letter cinnamon quick bread.

Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Blarney stones are tender cake bars coated in powdered sugar icing and rolled in chopped peanuts or pecans. A classic Irish-American holiday treat with a crunchy, nutty shell.