Christina Tosi’s concoctions for the Momofuku Bakery and Milk Bar are fearless.

This dessert is loosely based on the Moroccan seffa, essentially sweetened couscous sprinkled with rosewater.

Dancing Ewe Farm make delicately tangy, almost fluffy sheep’s milk ricotta, a specialty they sell only in the Union Square Greenmarket on Fridays.

Fried milk is a centuries-old street food with variations throughout the world and, increasingly, on local menus.

A simple change to the design of the gallon milk jug keeps the milk fresher and holds costs down.

In a desperate effort to force a price increase, the Federation of German Dairy Farmers began a delivery boycott on Tuesday.

The executives of the Dairy Farmers of America, the nation’s largest cooperative of its kind, have often seemed more concerned about pleasing industry executives than members.

In the culture wars, one yogurt dominates.

For a tutorial on the complex set of factors driving up the price of a quart of milk, a good person to talk to is Modesto Baez, a Dominican who is the proprietor of the Quisqueya Super Market.

An advocacy group has started a counteroffensive to stop the proliferation of milk that comes from cows that aren’t treated with synthetic bovine growth hormone.