Boiling milk doesn’t have to be stressful. Just use a proven trick that our grandmothers already knew. Thanks to this simple procedure, you will see how quickly and effectively you can simplify your time spent in the kitchen.
Milk is a unique liquid – it is a mixture of water, fat and protein. This composition is what makes it so difficult to cook. Under the influence of high temperature, water vapor begins to rise upwards, creating foam, and a thin layer of proteins appears on the surface of the milk. She is the main culprit of the boiling over – acts as a tight lidwhich blocks the couple from getting outside freely. As a result, the pressure in the pot increases until the milk suddenly flows out, flooding the stove.
The pace of this process is also influenced fat content — the fattier the milk, the faster it boils over. The foam then forms a denser layer, which is even more difficult for steam to penetrate. No wonder that even a moment of inattention is enough for the milk to boil over.
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There are many tricks to deal with this problem. However, we will focus on one of the most reliable ones, which was already known to our grandmothers. We will need a bit of neutral-tasting fat, such as butter or rapeseed oil. Use it to gently grease the upper walls of the pot in which you will boil the milk. You don’t need to use a lot – a thin layer at the edge of the dish is enough. Only then can you pour the milk and start cooking.
Why does it work? Fat affects the foam that forms during heating – air bubbles that form they crack upon contact with a greased surface. Thanks to this, the milk not only stops flowing from the pot, but can even “flow back” if necessary.
And if you want to make sure your kitchen stays clean, you can use another proven trick – place a wooden spoon across the pot. Wood, by absorbing moisture and steam, also breaks up the foam, effectively stopping the boiling process. This is extra security that really works.
