Boiling raw milk can kill microbes and make the milk safe to drink. Pasteurized milk is safe to drink cold, but boiling it can extend its shelf life. If you only have to heat the milk for cooking or to enjoy warm milk, heating will be quicker and easier.
Step
Method 1 of 3: Boiling Milk Using a Stove
Step 1. Check whether the milk should be boiled or not
Some types of milk are safe to drink without boiling. Follow these guidelines to decide whether milk should be boiled or not:
- Fresh milk should be boiled whenever possible.
- Pasteurized milk should be boiled if it is stored at room temperature, but should not be boiled if stored in the refrigerator or in a very cold room.
- Tetra pack milk sealed with "UHT" on the label is safe to drink, even if stored at room temperature. UHT stands for "ultra high temperature," the type of process that kills all harmful microbes.
Step 2. Pour the milk into a large, clean saucepan
Choose a pot that's taller than you need, so there's plenty of room. Milk foams when it boils and often overflows when boiled in a small saucepan.
- Clean the pan thoroughly, or the residue may stick to your milk. If this creates a problem, use a saucepan that is used only for milk.
- Copper, aluminum, and stainless steel heat up much faster than iron and other metals. Using it will save you time, but you should pay close attention to it to prevent the milk from scorching and overflowing.
Step 3. Heat the milk until bubbles appear
Heat the milk on medium heat and watch carefully. A layer of shimmering cream will rise to the top as the milk is heated. Eventually, small bubbles will appear from under the cream, starting at the outer edges. When this happens, lower the heat to low heat.
You can heat the milk over high heat to save time, but keep an eye on the milk and you should be prepared to lower the heat. With high heat, the bubbles will turn into a layer of foam in a short time
Step 4. Stir occasionally
If the heat is not spread evenly, the milk may be scorched in some places. Stir every few minutes using a wooden spoon or heat-resistant spoon. Stir until the bottom of the pan.
Step 5. Stop foaming
As the milk boils, the cream on top of the milk prevents steam from escaping. This heat will make the cream foam, which will rise quickly and overflow from the pan. Respond quickly to prevent this from happening:
- Lower the heat until milk bubbles form at a steady rate.
- Stir continuously to break the foam.
- Place the utensil (wooden spoon or spatula) in the pot (optional). This is to break up the surface of the cream and create a gap for steam to escape. Just make sure the cookware is heat resistant.
Step 6. Boil the milk for two or three minutes, and stir the milk continuously
This time is long enough to make the milk safe to drink. Longer boiling will only destroy the nutrients in the milk.
Step 7. Immediately store the milk
Immediately pour the milk in a closed container. Store in the refrigerator, or in the coldest place in your home. If you store it in the refrigerator, the milk doesn't need to be boiled again. However, if you store them at room temperature, you may have to boil them before each use.
Milk nutrition will be destroyed if the milk is boiled too often. If you don't have a refrigerator, try buying single-use milk
Method 2 of 3: Boiling Milk in the Microwave
Step 1. Do not rely on this method to make fresh milk safe to drink
The microwave can only boil milk for a short time before it overflows. This boiling will still kill some microbes, but not enough to handle fresh milk or milk stored at room temperature. Heat the type of milk with the stove.
Step 2. Pour the milk into a clean cup
Avoid cups with metallic paint, as they are not microwave safe.
Step 3. Place the wooden cutlery in the cup
Place a wooden spoon or chopsticks in the cup. Use a cutlery long enough so it doesn't fall or sink into the milk. This is to let steam escape through the handle and not create a foam explosion.
Step 4. Heat the milk in the microwave for 20 seconds each time
Between each heating, take the milk out of the microwave and stir for 5-10 seconds. This method is done to minimize the risk of overflowing milk.
Method 3 of 3: Heating Milk
Step 1. Heat the milk that will be used in the recipe
Scalding, or heating to a temperature of a few degrees below 100ºC, changes the behavior of milk in bread recipes. Some people like to boil pasteurized milk as an added precaution against microbes. However, this is not important if the milk was previously stored in the refrigerator.
If the milk is not pasteurized or stored at room temperature, boil it
Step 2. Pour the milk into a clean saucepan
A pot with a thick bottom will allow the heat to spread more evenly and reduce the chances of the milk burning.
Dirt can spoil the milk, so clean the pan thoroughly
Step 3. Heat the milk over medium heat
Never heat milk on high heat, as it will most likely cause the milk to burn or overflow.
Step 4. Stir occasionally
Watch the milk and stir every about a minute. A wide spatula is the best tool for stirring, as it can scrape the bottom of the pan if the milk starts to stick.
Step 5. Watch for the formation of small bubbles and steam
Milk is called scald when a small layer of foam appears on the top of the milk. Small bubbles will appear around the edges of the pan, and the surface is just starting to evaporate.
If you have an infrared thermometer, make sure that the temperature of the milk is 82ºC
Step 6. Continue to heat the milk for about 15 seconds
Stir constantly to prevent the milk from overflowing.
Step 7. Save the remaining milk
If any milk remains 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, bacteria will grow and the quality of the milk will only stay good for up to four hours.
Tips
- If you want to add seasoning or sugar, add it after the milk has boiled and removed from the stove or microwave.
- You can buy a heat-resistant metal plate to place between the stove and the pot. This will allow the heat to spread more evenly and prevent the milk from scorching. However, this can take more time than using a regular pan.
- You can take the cream that appears on the surface when the milk is heated over low heat. Add the cream to pasta or curry sauces.
Warning
- Acidic foods, including ginger and some other spices, can thicken milk.
- Always make sure the milk has not gone stale before cooking. Stale milk will smell sour and must be discarded and should not be used again because it can cause food poisoning.
- Be sure to watch the milk as it heats up. Milk begins to boil much earlier than water.
- Hold the hot pan with a cloth, oven mitt, or tongs. Do not leave the pot unattended, especially when children or animals are around.
