Rich milk
Found a recipe in an old cookbook calling for rich milk. My best guess is that this means whole milk, but that seems like the standard back then (and I've never seen skim milk noted in old recipes) so can anyone confirm?
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8 Comments
Peter c
I would suggest using half and half.
Hence "rich milk" or "top milk" (another term you sometimes see in old recipes). You can approximate it for baking by adding light cream to homogenized whole milk, 50/50 or so.