What should I do if the bottom of the pot gets burnt while heating milk

When boiling milk, if the bottom of the pot is burnt, turn off the heat immediately, soak it in warm water, and gently scrub it. Milk burning may be caused by excessive heat, improper pot material, failure to stir in a timely manner, high milk concentration, distracted operation, and other reasons.

1. Excessive firepower

Direct heating with open flames or induction cookers can cause a sudden increase in local temperature at the bottom of the pot. Lactose and protein in whole milk are prone to coking and adhesion when the temperature exceeds 80 degrees. It is recommended to heat slowly with a medium to low flame, and use a thermometer to monitor to 60-70 degrees before turning off the flame. Use the remaining temperature to complete the heating process.

2. Improper material of cookware

Stainless steel pots have uneven thermal conductivity and are prone to hot spots, while aluminum pots are heated too quickly and difficult to control. Choosing a thick bottomed enamel pot or a milk pot with a non stick coating can effectively disperse heat. Before use, apply a thin layer of cooking oil on the bottom of the pot to form a protective layer, but avoid scratching with a shovel.

3. Failure to stir in time

casein in milk can form a thin film and sink to the bottom when heated. continuously stir in circles along the bottom of the pot with a wooden spoon, paying particular attention to the boundary between the edge and center of the pot bottom. The mixing action should be gentle to avoid generating too much foam and help to distribute heat evenly.

4. High milk concentration

Fresh milk with high fat content or concentrated milk mixed with milk powder is more prone to gelatinization. It can be diluted with water appropriately, with a ratio not exceeding 1:5. When opening boxed milk and allowing it to stand and separate into layers, it is necessary to shake it well and then heat it to prevent solid material from depositing at the bottom.

5. distraction operation

Leaving the stove for more than 1 minute during the heating process may cause burning. Suggest setting a mobile timer reminder to keep the stove clean and unobstructed.

When handling burnt cookware in daily life, soak it in cold water for half an hour to soften the charred material, then mix it into a paste with baking soda and apply it to the charred area for 15 minutes. Avoid using hard objects such as steel wire balls to scrape, choose nylon brushes or sponges with neutral cleaning agents. If the burnt paste is severe and difficult to remove, soak white vinegar and water in a ratio of 1:2 and boil it, then turn off the heat and let it simmer for 10 minutes. Long term burnt cookware may release harmful substances, and should be replaced promptly if deformation or coating peeling occurs. To prevent burning, it is necessary to develop a habit of low temperature and slow heating. Choosing a constant temperature milk pot with temperature control is safer and more reliable.