Pasteurized milk is safe to drink because it is boiled.Pasteurized milk can be drunk cold, but boiling can extend its shelf life.It is quicker and easier to heat milk for cooking or to enjoy a warm cup if you only need to.
Step 1: If the milk needs to be boiled, check.
Some milk is safe to drink.If you follow this guide, raw milk should be boiled whenever possible.Pasteurized milk should be boiled if it has been refrigerated.If it's been in the fridge or a cold room, it doesn't need to be boiled.Even if it's been stored at room temperature, a sealed pack with "UHT" on it is still safe to drink.Ultra high temperature is a type of processing that kills harmful microbes.
Step 2: The milk should be poured into a pot.
There's plenty of space if you choose a taller pot.Milk overflows from a small pot when it's boiled.It's a good idea to clean the pot thoroughly.Pick a pot to use only for milk if this becomes a problem.Cast iron and other heavy material are not as hot as copper, aluminum, and stainless steel are.You need to pay attention to prevent burning and overflow, but this saves time.
Step 3: The milk will start to bubble.
Give it your full attention when you heat the milk.As it warms, a shiny layer of cream will rise to the top.The bubbles will start around the outside edge.Cut heat to low once this happens.You can heat the milk to save time, but watch it and be prepared to reduce heat.The milk will move quickly from the first bubbles to a rising layer of foam.
Step 4: Stir occasionally.
Milk may burn in places if your pot is too hot.Stir once every couple minutes with a wooden spoon or a heat-safe spatula.
Step 5: As the foam forms break it up.
The steam comes from the cream at the top of the milk.The steam will break up the cream into foam, which will overflow out the pot.When the milk bubbles at a steady rate, reduce heat.To break up the foam, stir constantly.The utensil can be left in the pot.The gap for steam to escape through is created by this break up of the cream surface.Make sure the utensil can handle the heat.
Step 6: Bring it to a boil for two or three minutes.
It's long enough to make your milk safe to drink.The milk will be destroyed by further boiling.
Step 7: Store now.
The milk should be put into a container immediately.It's best to store in the fridge in your home.The milk doesn't need to be boiled a second time if you keep it in the refrigerator.You may need to boil the milk if it's stored at room temperature.It's best to boil too many times.If you don't have a fridge, try to buy as little milk as possible.
Step 8: Do not rely on this method for raw milk safety.
Milk can only be boiled for a short time before it overflows.This won't be enough to treat raw milk or milk stored at room temperature.You can heat these over the stove.
Step 9: Milk can be put in a mug.
mugs with metallic paint are not microwave safe.
Step 10: A wooden utensil can be placed in the mug.
There is a wooden spoon in the mug.If you use a long utensil, it won't fall under the milk.Instead of causing a foamy explosion, steam escapes up the handle.
Step 11: For 20 seconds at a time you can microwave.
Between each "zap," take out the milk and stir it.The method reduces the risk of overflow.
Step 12: Milk is used for recipes.
Milk's behavior in bread recipes can be changed by heating to a temperature just below boiling.If the milk has been stored in a refrigerator, it's not necessary for people to scald it.If the milk is unpasteurized, you should boil it.
Step 13: Milk should be put into a pot.
The thicker the pot, the hotter the milk will be.The milk can be ruined if the pot is dirty.
Step 14: Allow the heat to reach medium heat.
It is more likely to cause overflow if you heat over high heat.
Step 15: You can stir occasionally.
It's a good idea to keep an eye on the milk.If the milk starts to stick, you should use a wide spatula.
Step 16: Light bubbling and steaming, watch for it.
The foam at the top of the milk causes it to bescalded.There will be small bubbles around the edge of the pot.The milk has reached a temperature of at least 80oC (180oF).
Step 17: Continue for fifteen seconds.
To prevent overflow, stir constantly.
Step 18: The milk should be kept in the store.
If you have left over milk, store it in a container in the fridge.Store the container in a cool room if this is not possible.Milk only lasts for four hours at warm temperatures.