Why Do You Soak Liver In Milk Before Cooking

Liver is one of the most nutritionally dense foods on the planet. However, it's taste and texture can sometimes be polarizing, and people love it or hate it. Try these two liver and onion recipes and discover a recipe that's just right for you.

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Beef Liver. Do you love it or hate it? Most people have a strong opinion one way or another. That's why this blog post has TWO liver and onions recipes. Both versions of the recipe are very easy to make. The first is an old fashioned liver and onions recipe with a handful of pantry ingredients, and the second features breaded liver.

Is Eating Beef Liver Good for You?

Liver is one of the most nutritionally dense foods on the planet. A little liver goes a long way.

Liver is an excellent source of Vitamin B, Vitamin C, Iron, Potassium, Phosphorus, Folate, Copper, Riboflavin, and Niacin.

Three ounces of beef liver is very low in saturated fat and provides more than the recommended daily adult intake of vitamin A, riboflavin and niacin and more than 50 percent of the recommended daily amounts of protein and phosphorus.

Something to keep in mind is that liver is a food that is low in saturated fat and high in cholesterol: three ounces of beef liver contain 375 milligrams of cholesterol (this is also why you don't want to have liver at every meal). If you have cholesterol issues, you may want to check with your doctor before using liver cubes or avoid it all together.

Why Soak Liver in Milk Before Cooking?

The secret to making good liver and onions is to soak it in milk before cooking. Don't skip this step!

Some people think that liver tastes bitter or gamey. If you soak it in milk for 1-2 hours prior to cooking, it removes much of the bitter taste.

Where to Buy Beef Liver?

When you order a sixteenth, quarter, half or whole beef from our family farm, you get liver with your order.

Beef liver can also be found in grocery stores and at local Farmer's Markets.

Old Fashioned Liver and Onions Recipe – Recipe #1

This recipe is a classic. You simply add a little salt and pepper and pan fry the liver. This recipe is from the big red Better Homes & Gardens cookbook that many home cooks have.

There are two secrets to making liver and onions. First, always soak the liver in milk for 1-2 hours before cooking. Second, have everything ready to go in advance. The liver cooks quickly so you'll want your ingredients ready to add to the skillet.

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Liver & Onions (Classic)

This is the classic way to make Liver and Onions without flour

1 medium onion cut into rings
2 Tbsp butter
1 lb sliced beef liver
2 tsp water
2 tsp lemon juice
1 tsp Worcestershire sauce
Dash of salt and pepper

Rinse liver in water. If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)
Place liver in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn't bitter.
Remove from milk. Thinly slice liver into 1/2-3/4″ thick slices.
Slice onion into rings. Set aside.
Melt butter in a large skillet
Cook onions in butter until soft, and then remove onions from butter
Add liver to skillet, and sprinkle salt and pepper. Cook over medium heat for 3 minutes, turn.
Add onions back to skillet with liver. Cook until liver is slightly pink in center, approximately 3 minutes.
Remove liver and onions from skillet
If desired, mix water, lemon juice and Worcestershire sauce. Heat liquid sauce and pour over the liver and onions

How to Cook Liver and Onions With Flour – Recipe #2

Another great way to make Liver and Onions is to dredge the liver in flour before frying. The flour gives the liver a flavorful crust and a more nutty flavor, which some people find more palatable.

Liver & Onions (with flour)

Cast Iron Skillet

1 lb sliced beef liver
2 Tbsp butter
1 cup milk (or more if needed)
1 large onion, sliced into rings
1/2 tsp garlic powder
1 tsp white sugar
1 cup all-purpose flour, or as needed
salt and pepper to taste

Rinse liver in water. If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)
Place in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn't bitter.
Drain the milk from the liver, and cut it into slices about 1/4 inch think.
In a large bowl, mix the flour with the garlic powder, salt and pepper. Set aside.
Place liver in flour mixture and coat evenly on both sides.
Cut an onion in to rings. Set aside.
Melt 2 Tbps butter in a large skillet, and the 1 tsp white sugar and stir.
Add the individual onion rings to skillet and sauté until they're soft on medium-high heat. Remove the onions, and set aside on another plate.
Place coated liver into skillet with butter. Cook on medium-high heat until golden brown. It will be about 2 minutes per side.
Add the onions and cook about 3-4 minutes longer.

Does liver and onions taste good? Other ways to eat liver.

If liver and onions isn't your thing, but you still want to eat liver for the nutritional benefits, we recommend hiding it!

Our favorite way to do this is with beef liver cubes. Simply cut liver into chucks and put it in a food processor. Turn it on and watch it become all chopped up and liquefied. Then, spoon the mixture into an ice tray. Cover and freeze. When you're cooking something with ground meat, add a cube of liver.