Why does boiling milk make the pot burn

Boiling milk in a batter pot is usually caused by excessive temperature or improper stirring, which leads to the protein and sugar in the milk coking and adhering to the bottom of the pot. The main reasons include excessive heat, improper pot material, differences in milk composition, failure to stir in a timely manner, and incomplete cleaning of the pot bottom.

1. Excessive firepower

Milk contains a large amount of protein and lactose, and is prone to Maillard reaction at high temperatures. When the heating temperature exceeds the boiling point of milk and continues to be heated, the bottom milk will quickly dehydrate and carbonize. It is recommended to heat slowly over low to medium heat to avoid direct boiling.

2. Improper material of cookware

Stainless steel pots have uneven thermal conductivity and are prone to local high temperatures, while aluminum pots are prone to react with milk. Thick bottomed enamel pots or pots with non stick coatings can better disperse heat and reduce the probability of sticking the pot. Before use, wet the bottom of the pot with clean water to form a protective layer.

3. Differences in Milk Composition

Whole milk has a high fat content, and the rupture of fat globules at high temperatures can accelerate coking. The stabilizer added to partially sterilized milk may alter its thermal conductivity. Choose pasteurized milk with moderate protein content and control the heating time within 5 minutes.

4. Failure to stir in time

Static heating will create a temperature gradient at the bottom of the pot, causing the bottom milk to continue to be heated while the surface temperature is lower. Continuous stirring with a wooden spoon can evenly distribute heat, especially when the temperature reaches 60 ℃ or above, it is necessary to maintain a stirring frequency of about 15 times per minute.

5. Incomplete cleaning of the bottom of the pot

Residual food residue or scale can become a catalyst for coking. Soak in white vinegar to remove mineral deposits before each use, and immediately soak the cookware in warm water after cooking to avoid hardening and adhesion of burnt material.

To prevent milk from sticking in the pot, it is necessary to comprehensively control the temperature and operation mode. Choose a thick bottomed stainless steel composite pot, keep heating on low to medium heat and continuously stirring throughout the process. Wet the bottom of the pot with a small amount of water before heating, and control the amount of milk to not exceed two-thirds of the pot's capacity. When there is a slight burnt pot, immediately remove it from the heat and soak the pot in baking soda solution overnight to easily remove the burnt layer. Pay attention to the differences in thermal stability of different dairy products. When preparing coffee or milk tea, it is recommended to heat the milk to 70 ℃ before mixing with other ingredients.