The lactic acid in milk can act as a tenderizer for the meat. But even better, it makes the most intensley flavored cream sauce! Definitely #uglydelicious food. | Jess Pryles

Marinating meat in milk, particularly milk products like buttermilk or yogurt, is a method to tenderize and add flavor to the meat, often with a milder effect than traditional acid-based marinades. The acid in milk (lactic acid) gently breaks down the muscle fibers, and the milk's fat helps trap moisture, resulting in a more tender and juicy cooked product. | Meatdad