In order to extend the shelf life, as well as to protect yourself from harmful microorganisms of unpastized milk, it should be boiled. However, boiling milk is a responsible procedure, since it can both escape and burn. How to properly boil this product?
Instructions
Step 1
For boiling, do not use an enamel pan - the drink will probably burn in it. Better take a glass, aluminum or stainless steel pot. Cookware manufacturers offer special milk cookers - pots in which milk will definitely not burn and will not run away. Also, these unpleasant consequences will be avoided by a saucepan with a thick bottom.
Step 2
Rinse with very cold water before pouring milk into the pot. This will prevent sticking. There is one more secret of boiling milk without violent boiling. Place a small saucer upside down on the bottom of the pot. Pour milk into a saucepan. When boiling, the saucer will lightly tap on the bottom of the pan, while foam will not form on the surface, which means that the milk will not boil and will not run away.
Step 3
You can simply not leave the stove for a minute. Boil milk only over low heat. At the same time, constantly stir the boiling drink and remove the foam from its surface. It is this that is the main reason for escaped milk, since during the heating of the drink it does not allow the bubbles formed during boiling to burst. However, the film should be removed from the surface only during boiling, but not after the milk has cooled down, because it is in it that most of the nutrients are contained.
Step 4
To keep the milk longer, add 1 teaspoon sugar per liter of milk when boiling. Store boiled milk in the refrigerator in an airtight container, as it instantly absorbs foreign odors.
