Scalded milk, or milk heated to a temperature just below boiling, is good to use in recipes. If the milk is unpasteurized or if it’s been stored at room temperature, boil it instead. 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. Impurities can spoil the milk, so clean the pot thoroughly.
If you have an infrared thermometer, confirm that the milk has reached 82ºC (180ºF).
Raw milk should be boiled whenever possible. Pasteurized milk should be boiled if it has been stored at room temperature. It does not need to be boiled if it’s been in the refrigerator or a very cold room. A sealed tetra pack with “UHT” on the label is safe to drink, even if it’s been stored at room temperature. UHT stand for “ultra high temperature,” a type of processing which kills all harmful microbes.
Clean the pot thoroughly, or residue might curdle your milk. If this becomes a problem, choose a pot to use only for milk. Copper, aluminum, and stainless steel heat up much faster than cast iron and other heavy material. This saves time, but you’ll need to pay extra close attention to prevent burning and overflow.
You may heat the milk over high heat to save time, but watch it constantly and be ready to reduce heat. Over high heat, the milk will rapidly move from the first bubbles to a rising layer of foam.
Reduce heat until the milk bubbles at a steady rate. 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. [4] X Research source Just make sure the utensil can handle prolonged heat without burning.
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.
