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Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver.
While beef liver can be quite tough, calf liver will be more tender than that from an older cow. However, if you canât find calf liver or you want to tenderize the beef liver even further, try soaking it in milk for at least two hours before you cook it. Place your beef liver in a bowl. Make sure you choose a bowl that is large enough for the liver to lay flat and high enough for the milk to completely cover it. Pour milk into the bowl over top of the beef liver. Continue pouring until you have completely covered the liver. It doesnât matter what type of milk you use.