Difference between revisions of "Boil Milk"
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#*Reduce heat until the milk bubbles at a steady rate. | #*Reduce heat until the milk bubbles at a steady rate. | ||
#*Stir constantly to break up the foam. | #*Stir constantly to break up the foam. | ||
| − | #*Leave the utensil in the pot (optional). This breaks up the cream surface, creating a gap for steam to escape through.<ref>http://www.pitara.com/science-for-kids/5ws-and-h/why-does-milk-spill-over-when-it-boils/</ref> Just make sure the utensil can handle prolonged heat without burning. | + | #*Leave the utensil in the pot (optional). This breaks up the cream surface, creating a gap for steam to escape through.<ref name="rf1">http://www.pitara.com/science-for-kids/5ws-and-h/why-does-milk-spill-over-when-it-boils/</ref> Just make sure the utensil can handle prolonged heat without burning. |
| − | #Boil for two or three minutes, stirring constantly. This is long enough to make your milk safe to drink. Further boiling will just destroy nutrients in the milk.<ref>http://timesofindia.indiatimes.com/city/pune/Do-you-boil-your-milk-the-right-way/articleshow/10561075.cms</ref> | + | #Boil for two or three minutes, stirring constantly. This is long enough to make your milk safe to drink. Further boiling will just destroy nutrients in the milk.<ref name="rf2">http://timesofindia.indiatimes.com/city/pune/Do-you-boil-your-milk-the-right-way/articleshow/10561075.cms</ref> |
#Store immediately. Pour the milk into a closed container right away. Store in the refrigerator, or in the coldest place in your home. If you keep the milk in the refrigerator, it does not need to be boiled a second time. If storing the milk at room temperature, you may need to boil it before each use. | #Store immediately. Pour the milk into a closed container right away. Store in the refrigerator, or in the coldest place in your home. If you keep the milk in the refrigerator, it does not need to be boiled a second time. If storing the milk at room temperature, you may need to boil it before each use. | ||
#*Boiling too many times will destroy nutrients. If you do not have a refrigerator, try to buy only as much milk as you can use in one sitting. | #*Boiling too many times will destroy nutrients. If you do not have a refrigerator, try to buy only as much milk as you can use in one sitting. | ||
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===Scalding Milk=== | ===Scalding Milk=== | ||
| − | #Scald milk for use in recipes. Scalding, or heating to a temperature just below boiling, changes the milk's behavior in bread recipes.<ref>http://www.thekitchn.com/scalding-milk-is-it-really-nec-112360</ref> Some people like to scald pasteurized milk as an extra precaution against microbes, but this is not necessary if it's been stored in a refrigerator. | + | #Scald milk for use in recipes. Scalding, or heating to a temperature just below boiling, changes the milk's behavior in bread recipes.<ref name="rf3">http://www.thekitchn.com/scalding-milk-is-it-really-nec-112360</ref> Some people like to scald pasteurized milk as an extra precaution against microbes, but this is not necessary if it's been stored in a refrigerator. |
#*If the milk is unpasteurized or if it's been stored at room temperature, boil it instead. | #*If the milk is unpasteurized or if it's been stored at room temperature, boil it instead. | ||
#Pour the milk into a clean pot. A thick-bottomed pot will heat the milk more evenly, reducing the chance of burning. | #Pour the milk into a clean pot. A thick-bottomed pot will heat the milk more evenly, reducing the chance of burning. | ||
#*Impurities can spoil the milk, so clean the pot thoroughly. | #*Impurities can spoil the milk, so clean the pot thoroughly. | ||
#Heat over medium heat. Never heat over high heat, which is much more likely to burn the milk or cause overflow. | #Heat over medium heat. Never heat over high heat, which is much more likely to burn the milk or cause overflow. | ||
| − | #Stir occasionally. Keep an eye on the milk, stirring every minute or so. A wide spatula works best, since you can scrape the base of the pot if the milk starts to stick.<ref>http://pastrychefonline.com/2014/05/30/how-to-scald-milk/</ref> | + | #Stir occasionally. Keep an eye on the milk, stirring every minute or so. A wide spatula works best, since you can scrape the base of the pot if the milk starts to stick.<ref name="rf4">http://pastrychefonline.com/2014/05/30/how-to-scald-milk/</ref> |
| − | #Watch for light bubbling and steaming. The milk is "scalded" once it has a tiny layer of foam at the top of the milk. Small bubbles will appear around the edge of the pot, and the surface will just barely steam.<ref | + | #Watch for light bubbling and steaming. The milk is "scalded" once it has a tiny layer of foam at the top of the milk. Small bubbles will appear around the edge of the pot, and the surface will just barely steam.<ref name="rf4" /> |
#*If you have an infrared thermometer, confirm that the milk has reached 82ºC (180ºF). | #*If you have an infrared thermometer, confirm that the milk has reached 82ºC (180ºF). | ||
#Continue heating for about fifteen seconds. Stir constantly to prevent overflow. | #Continue heating for about fifteen seconds. Stir constantly to prevent overflow. | ||
| − | #Store the leftover milk. If you have milk left over after drinking or cooking, store it in an airtight container in the refrigerator. If this is not possible, store the container in a cool room. At warm temperatures, where bacteria thrive, milk will only stay good for four hours at most.<ref>http://www.stilltasty.com/fooditems/index/17687</ref> | + | #Store the leftover milk. If you have milk left over after drinking or cooking, store it in an airtight container in the refrigerator. If this is not possible, store the container in a cool room. At warm temperatures, where bacteria thrive, milk will only stay good for four hours at most.<ref name="rf5">http://www.stilltasty.com/fooditems/index/17687</ref> |
== Tips == | == Tips == | ||
