Boiling Milk

[Monica Bhide]

Okay maybe the century -- help me anyway -- please

When I boil milk ( to make desserts), not matter what I try -- low heat, high heat, different pan, I always end up with scalding the pan and having burnt milk at the bottom -- what the heck and I doing wrong. Also the milk has to boil and then reduce for a LONG TIME.

And all you chefs -- dont laugh at my question -- pity is more like it

Someone suggested I boil a bit of water first and then add the milk -- does not help

Laugh if you must, but help me

[Varmint]

I've also heard that if you put a small, bowl (inverted) in the pot, that'll work, but it doesn't.

The only solution I'm aware of is frequent stirring and plenty of wine and good music to take your mind off the task.

[Marlene]

Lower heat or double boiler?

[Monica Bhide]

Been using low heat

[tighe]

Don't know if you've ever heard Emeril say this, its pretty rare, but be careful when you're simmering milk unless you want to remodel your kitchen!!.....

Sorry, couldn't help myself......

[MsRamsey]

I'm guessing you have electric burners?

[Monica Bhide]

YES electric burners is right

[Stone]

Non-stick or regular pans?

Milk from Happy Cows or Pissed Off Cows?

What altitude are you at?

Do you watch the pot, or don't you?

[torakris]

are do boiling it in a milk pan?

[Monica Bhide]

Just a regular non stick deep pan

[Suzanne F]

Do you put a heat diffuser between the pan and the heat coil?

(I don't know if that would actually help as much as constant stirring, but you never know )

[afoodnut]

Someone suggested I boil a bit of water first and then add the milk -- does not help

Laugh if you must, but help me

I've heard that you should rinse the pan with *cold* water first.

[elyse]

Not a stupid question at all. What are you making? I have a flat bottomed wooden spoon for this sort of thing, and it really reduces the bottom coating.

[Lesley C]

Monica, put half the sugar needed for your recipe into the milk when you get it going (for something like custard).

It's an old pastry chef's trick and it totally works .

[Monica Bhide]

Not a stupid question at all.  What are you making?  I have a flat bottomed wooden spoon for this sort of thing, and it really reduces the bottom coating.

Most Indian dessert recipes call for boiling milk and then reducing it. It makes a MESS. I have found alternatives and that is fine. But I am determined not to make the milk burn -- leaves a nasty aftertaste in addition to the mess..

THere has to be a way

I will try the sugar tip and let you all know what happens.

[Louisa Chu]

Monica, don't feel bad. You would not believe how many very experienced chefs always let their milk or cream boil over! I use electric burners too and what have to be the worst pots in the world. The aforementioned tips should help. Also consider using a very large pan - a saute pan - for a larger surface area for reducing. Rinse it out with cold water. Add the milk. Whisk in 1/2 the sugar. Bring to a boil over medium/high heat. Then at simmer, move to low/medium heat. Allow to reduce slow. Do not scrape the bottom. If the pan becomes too coated with burned milk, just change pans.

[Monica Bhide]

Okay, I am not succeeding at this and it is making me mad!! The suggestions helped but I still get this layer of burnt milk at the bottom.... is there really nothing I can do..

Steve Klc?

[Mistinguett]

Someone suggested I boil a bit of water first and then add the milk -- does not help

Laugh if you must, but help me

I've heard that you should rinse the pan with *cold* water first.

Monica, I've heard about the cold water, too. I actually called a friend that boils a lot of milk, and this is what she said. However, she never boiled the milk longer than 5 minutes after the boiling point.

[elyse]

This is weird. I've made my own condensed milk and nothing too catastrophic happened.