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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.
I usually only soak beef liver overnight in milk, just to make the taste milder as beef liver is quite strong. Some folk used to blanch liver with boiling water for two purposes: 1. To easily remove the outer surface membrane or 'skin' of the liver in order to make a marinade penetrate more deeply and easily.