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Pour the milk into a microwave-safe beaker or cup.
Strain the infused milk into a mug.
Strain the milk into a bowl.
She poured the hot milk into a cup for me.
Strain the milk into a clean pan and add the butter.
Measure the milk into a jug and beat in the egg.
For the filling place the milk into a saucepan and set over medium heat.
Pour the milk into a medium, heavy-based saucepan and turn the heat to medium-low.
For halvah cream, pour milk into a saucepan, and bring to a simmer.
Pour the rest of the milk into a saucepan on a medium-high flame.
Meanwhile, pour the milk into a small pan with the saffron and bring to a boil.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com