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Keep milk refrigerated at or below 40°F (4°C) and always tightly sealed to maintain freshness.

Yes, milk can be frozen for up to 3 months. Thaw in the refrigerator and shake well before use, as it may separate.

Yes, but heat it slowly and stir frequently to prevent scorching or forming a skin.

Use a heavy-bottomed pan, heat gently, and stir often. Placing a wooden spoon across the pot can also help prevent spills.

Slightly sour milk is safe for baking and can sometimes improve certain recipes like pancakes or quick breads.

Heat milk gently and use a frother or whisk vigorously to create foam, or shake vigorously in a sealed jar, then heat.

Stir regularly and cover the pot to minimize skin formation on top.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Milk usually lasts 5-7 days after opening if kept refrigerated and handled properly.

You can substitute milk with plant-based milks (such as almond, soy, or oat), cream, or water, depending on the recipe.

Milk can curdle if heated too quickly or when exposed to acids, such as lemon juice or vinegar.

Check for sour smell or taste and unusual texture. If milk smells or tastes off, discard it even if the date hasn’t passed.

Milk adds moisture, improves texture, and enhances browning and flavor in baked goods.

Yes, heat milk, cool slightly, add a yogurt starter, and incubate at a warm temperature for several hours.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Mix cold milk with cocoa powder and sugar, then stir or blend until smooth. For hot chocolate, heat the milk before mixing.