What is the reason for cooking milk paste pot

Boiling milk in a batter pot is usually caused by excessive temperature or insufficient stirring, resulting in the protein and sugar in the milk coking and adhering to the bottom of the pot. The main reasons include improper fire control, uneven thermal conductivity of pot materials, differences in milk composition, failure to stir in a timely manner, and insufficient residual moisture at the bottom of the pot.

1. Improper fire control

When using high heat to directly heat milk, the local temperature at the bottom of the pot quickly exceeds 100 ℃, and lactose and milk protein undergo Maillard reaction at high temperatures, forming brown coke. It is recommended to heat the milk over low to medium heat throughout the process to avoid causing it to boil violently.

2. Uneven thermal conductivity of cookware material

Stainless steel pots or overly thin aluminum pots are prone to hot spots at the bottom, resulting in uneven heating of milk. Choosing a thick bottomed composite steel pot or enamel pot can better disperse heat, and using it in conjunction with a heat-conducting plate can reduce the probability of sticking the pot.

III. Differences in Milk Composition

Whole milk has a higher fat content and is more prone to emulsification and separation at high temperatures; The thickening agent added to partially modulated milk enhances its viscosity when heated. Choose fresh milk with moderate protein content and ensure that the product is within its shelf life.

4. Failure to stir in a timely manner

Solid substances in milk will naturally settle at the bottom of the pot, forming an insulation layer and accelerating coking when continuously heated. During the heating process, a wooden spoon should be used to continuously and slowly stir in the same direction to ensure even heat transfer.

5. Insufficient residual moisture at the bottom of the pot

Milk in direct contact with the dry bottom of the pot will quickly dehydrate and carbonize. Wet the bottom of the pot with clean water before pouring milk, or use a water bath heating method to effectively delay the occurrence of pot sticking.

To prevent milk from sticking in a pot, it is important to choose suitable cookware and control the heating intensity. It is recommended to use a thermometer to monitor and maintain the temperature between 75-85 ℃. Immediately turn off the heat after cooking, pour in cold water and soak, avoiding scratching with a metal spatula to prevent damage to the pot body. Regularly clean cookware with white vinegar or baking soda solution to maintain thermal conductivity. For lactose intolerant individuals, it is more important to pay attention to low temperature and slow cooking when heating plant-based milk, as its stability is worse than animal milk.