It’s National Milk Day! I’ve soured a little to National Milk Day (haha, pun intended) over the past year, as I’ve discovered I’m a little lactose intolerant when it comes to drinking whole cow’s milk. (It also happens when I try to eat genuine ice cream, made from real, fatty cream, but not when I’m eating store brands full of ice cream-like artificial substances, or small amounts of dairy products like yogurt or creamer.) I had been transitioning over to non-dairy milks for my drinking and cereal consumption, anyway, because you can get coupons for soy and almond-based milks but not for the plain ol’ cow’s stuff you get in the supermarket. (Coupons are a big thing for me! lol ;-)) So now I know, a little bit of real dairy products is fine for me, but I need to think twice before downing a whole glass of moo juice or digging into an ice cream sundae.

Hopefully, I’ll still be able to eat the food I highlighted on 2012’s National Milk Day! Momofuku Milk Bar, the dessert jewel in David Chang’s crown of Momofuku brand of restaurants, takes nostalgic and memorable tastes of one’s impulsive youth–sugary birthday cake, candy bars, animal crackers–and elevates them into desserts adults love. One of their most popular flavors is cereal milk, that familiar flavor of Saturday morning when you’d eaten all the cereal out of the bowl and are left with sugary, starchy, delicious milk. Momofuku Milk Bar’s transformed this flavor into a soft-serve ice cream, and it’s won its fair share of fans. I highlighted their cereal milk soft serve for last year’s National Milk Day; if you’re interested in trying out the soft-serve but can’t get yourself to one of their locations in the city, fear not! The Momofuku Milk Bar cookbook has a great recipe for the milk that you can recreate at home. Freeze it into an ice cream, or just drink it plain to celebrate a great dairy day!

Momofuku Milk Bar’s Cereal Milk
from Serious Eats

2 ¾ cups (100 grams) cornflakes
3 ¾ cups (825 grams) cold milk
2 tablespoons (30 grams) light brown sugar, tightly packed
¼ teaspoon (1 gram) kosher salt

1. Heat the oven to 300°F.
2. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.
3. Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.
4. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve. (We compost the cornflake remains or take them home to our dogs!)
5. Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.