How to boil milk?
In order to increase the shelf life of milk, as well as to protect themselves from various harmful microorganisms that may be in unpasteurized product, it must be boiled. However, before boiling milk, you need to figure out how to do it correctly. After all, this is quite a responsible procedure, as milk can burn or run away. For boiling milk, it is better to use an aluminum, glass pan or stainless steel utensils. Milk can burn in enamelware; therefore, it is undesirable to use it. A pan with a thick or double bottom can help avoid burning.
Before pouring the milk into the container, rinse it with cold water. Such an action will prevent burning. There is another secret that allows you to boil milk without boiling. Take a small saucer and place it on the bottom of the container in which you are going to boil the milk upside down. Pour the milk into the container.When the milk starts to boil, the saucer will knock a little on the bottom of the pan, however, it should not form foam on the surface, therefore, the milk will not boil, and therefore it will not run away.
How much to boil milk
You can just not for a minute to move away from the plate. Milk should be boiled over low heat for 2-3 minutes after boiling, while constantly stirring it and removing the foam. Milk froth should only be removed during boiling. After the product has cooled, the film should not be removed, since it contains the majority of nutrients.
To increase the shelf life of milk, when boiling, you can add sugar (1 teaspoon to 1 liter of milk). Milk should be stored in a sealed container (milk tends to absorb various extraneous odors) in the refrigerator. Pasteurized milk should not be boiled, since this product has already undergone heat treatment (up to 80 degrees for some time) and all pathogenic bacteria in it have died.