Whole milk (3.2%)

Whole cow's milk of standard fat content with a clean creamy-milky taste for drinking, coffee, sauces and baking.

Whole milk (3.2%) is whole cow's milk of standard fat content, white, with a clean creamy-milky taste, pasteurised or ultra-pasteurised. It is drunk, added to coffee, cocoa, tea and porridges, used for bechamel sauce, custard, pancakes, batter, puddings, ice cream and for souring into yoghurt, curd cheese and soured milk.

Calories, proteins, fats and carbohydrates per 100 g of product

Whole milk (3.2%), Raw: Calories 61.0 kcal, Proteins 3.2 grams, Fats 3.3 grams, Carbohydrates 4.8 grams per 100 g of product.

Calories61.0 kcal

Proteins3.2 grams

Fats3.3 grams

Carbohydrates4.8 grams

Data: USDA FoodData Central

Recipes with this ingredient

Chicken pancakes with fillingRussian cuisine | Main courses

Chicken pancakes with filling are a refined dish of Russian cuisine, combining the tenderness of chicken dough and the richness of mushroom filling. The origins of this recipe trace back to home dining traditions, where each hostess aimed to surprise guests with original variations of pancakes. The pancakes turn out airy, with a light aroma of spices, while the filling is hearty and rich thanks to sautéed onions and mushrooms combined with the creaminess of sour cream and mayonnaise. This recipe is perfect for a cozy family dinner or festive gathering, where each piece is filled with the warmth of home cooking. When serving them, they can be complemented with fresh herbs and sour cream to enhance the harmony of flavors. The dish captivates with its versatility and will be a true decoration for any table.

Potatoes with chanterelles and parmesan mousseEuropean cuisine | Main courses

Brand chef Ilya Blagoveshchensky shared a recipe from the Sapiens restaurant menu with us.

Pancakes with caviar and cream sauceRussian cuisine | Breakfast

Brand chef Alexey Podlesnykh shared the recipe from the Uryuk chain with us.

Pancakes with tuna and Caesar sauceRussian cuisine | Breakfast

Brand chef Alexey Podlesnykh shared the recipe of the Uryuk chain with us.

Rice porridge with coconut and mangoEuropean cuisine | Breakfast

Brand chef Gianmaria Sapia shared with us a recipe from the Il matto restaurant menu.

Baked carrots with black truffleEuropean cuisine | Main courses

The recipe was shared with us by the brand chef of the Sapiens restaurant Ilya Blagoveshchensky.

Apple and Cinnamon PiesRussian cuisine | Baking and desserts

Apple and cinnamon pies are a classic of Russian cuisine, where the cozy aroma of cinnamon blends with sweet, caramelized apples. The dough is soft and airy thanks to kefir and yeast, enveloping the filling to create a delicate combination of flavors. These pies evoke a sense of home warmth and remind one of family tea gatherings on autumn evenings. Historically, apples and cinnamon have been a traditional pairing used in Russian baking for ages. The dish is perfect for morning coffee or evening tea and can also adorn a festive table. The pastry acquires an appetizing golden crust while the filling remains juicy and fragrant. Enjoying each bite brings harmony between sweetness and spice, turning an ordinary day into a small celebration.

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