Years ago I made a milk braised pork tenderloin which my former husband loved and I thought was very too. Last night I made almond milk braised chicken. It needed a little more seasoning, but the chicken really benefited from it's milk bath. The sauce was so rich, almost as rich as if used cream. I did some checking on the web and even saw a recipe for goat milk braised lamb. Definitely worth looking into. Are there any other milk braising ideas out there?