What is the reason for the milk paste pot

Milk paste pot is usually caused by protein denaturation and coagulation due to excessive heating temperature or delayed stirring. The main reasons include excessive firepower, uneven thermal conductivity of the pot bottom material, failure to refrigerate milk in advance, lack of continuous stirring, and incomplete cleaning of the pot utensils.

1. Excessive heat

Proteins in milk are prone to denaturation and coagulation when the temperature exceeds 80 degrees Celsius. Direct high-temperature heating will cause a sudden increase in local temperature at the bottom of the pot, and whey protein and casein will quickly form a network structure, adhering to the bottom of the pot to form a gelatinized layer. Using a medium low heat to slowly heat can effectively avoid this phenomenon. It is recommended to adjust the furnace heat to a state where small bubbles appear at the bottom of the pot.

2. Material problem of pot bottom

A stainless steel or aluminum pot bottom that is too thin can cause uneven heat conduction, and the high temperature zone of the metal can cause carbonization of milk components. Cast iron pots have strong heat storage capacity and are also prone to overheating at the bottom. Choosing a compound bottom milk pot or a thick bottom enamel pot can ensure even heat transfer. Using cooking oil to maintain the bottom of a new pot before its first use can also improve its anti sticking effect.

3. Improper Milk Temperature

Directly pouring refrigerated milk into a hot pot will produce a drastic temperature difference, causing the bottom milk to instantly denature due to heat. Placing the milk at room temperature in advance or using a water-resistant heating method can avoid sudden temperature changes. Whole milk is easier to cook than skim milk because it contains more lactoglobulin.

4. insufficient stirring

The solid particles in milk will float and deposit when heated, and continuous stirring can break protein aggregation. Suggest using a silicone spatula to stir in a circular motion, with a focus on the edges of the pot bottom. After boiling, it should be immediately removed from the heat, as the continued effect of residual temperature may still cause a burnt bottom.

5. The influence of pot residue

The oil or food residue left at the bottom of the pot will coking at high temperatures, becoming nucleation sites for milk protein adhesion. Before boiling milk, thoroughly clean the cookware and use baking soda to remove stubborn burn marks. When the pot used to cook salty soup is not thoroughly cleaned, electrolytes can accelerate protein aggregation.

To prevent milk from sticking in the pot, it is necessary to comprehensively control the temperature and operation details. Choose a thick bottomed pot and heat it over low to medium heat. Stir at a constant speed throughout the process until it boils slightly, then turn off the heat immediately. If there is a slight burnt bottom, soak it in a small amount of cold water and simmer slowly over low heat to soften the burnt layer. Pay attention to distinguishing specialized milk boiling pots in daily life and avoid mixing them with other cooking utensils. For lactose intolerant individuals, plant-based milk can be chosen as a substitute, as its protein structure is different and not easily burnt. Mastering these techniques can preserve the nutrition of milk while avoiding wasting ingredients.