How to cook goat milk without burning the pot

The key to avoiding burning the pot when boiling goat milk is to control the heat and continue stirring. There are mainly methods such as slow cooking over low heat, using a thick bottomed pot, soaking the cookware in advance, adding a small amount of water, and heating with residual heat.

1. Slow cooking over low heat

Goat milk is rich in lactose and protein, and is prone to coking at high temperatures. It is recommended to heat the entire process with minimal heat to evenly raise the temperature to around 80 degrees Celsius. This temperature can kill bacteria without damaging nutrients, and requires the assistance of a thermometer for monitoring. Excessive firepower can cause local overheating at the bottom of the pot, and the solid components in the goat milk quickly clump and adhere.

2. Use a thick bottomed pot

stainless steel composite bottomed pot or enamel pot with uniform thermal conductivity, which can reduce the formation of hot spots. It is recommended that the thickness of the pot bottom exceed 3 millimeters, and the material should be food grade 304 stainless steel. Avoid using thin iron or aluminum pots, as these materials conduct heat too quickly and are prone to react with acidic substances in goat milk.

3. Soak the cookware in advance

Soak the cookware in clean water for 10 minutes before boiling milk to allow the metal pores to absorb water and form a protective layer. Moist pot walls can delay protein adhesion, especially suitable for handling high-fat goat milk. Pay attention to pouring out the water after soaking to avoid diluting the goat milk and affecting its taste.

4. Add a small amount of water

Pour 50 milliliters of water into the bottom of the pot before adding goat milk. After boiling, add goat milk. The water layer can buffer the impact force of direct heating, and the water will naturally evaporate when the temperature of the goat milk rises. This method is particularly suitable for thawing and heating frozen goat milk.

5. Heating with residual heat

When small bubbles appear at the edge of the goat milk, immediately turn off the heat and use the residual heat to bring the whole to a suitable drinking temperature. This method can avoid boiling and overflowing caused by continuous heating, while retaining more heat sensitive nutrients such as immunoglobulin.

Fresh goat milk is recommended to be refrigerated for no more than 48 hours and boiled before drinking as soon as possible. Overnight goat milk needs to be boiled again for sterilization, but repeated heating will accelerate nutrient loss. Eating it with oatmeal or whole wheat bread can delay lactose absorption, and people with gastrointestinal sensitivity should drink it in small portions. The appearance of flocculent substances during the cooking process is a normal phenomenon, and filtering does not affect the safety of consumption. If the goat milk has developed a burnt taste, it is recommended to stop consuming it to avoid ingesting harmful substances.