Content

• Method 2 of 3: on the stove
• Method 3 of 3: in a double boiler
• Tips
• What do you need

1 Pour the required amount of milk into a microwave safe container. Glassware is generally preferred, but you can also use a plastic bowl if it is microwave-safe. It is important to measure the required amount of milk in advance, since after heat treatment, excess milk cannot be poured back into the bag with unboiled milk.

2 Place a microwave-safe chopstick in a container of milk. You can also use a bamboo skewer or any other long-handled item that is made of microwave-safe material. This step is necessary to prevent the milk from heating over 212 degrees Fahrenheit (100 degrees Celsius). Very hot milk can burn and cause severe burns if it comes into contact with the skin. The stick or bamboo skewer should not be completely immersed in milk, otherwise it will be useless to use.

3 Set the power control to maximum and heat the milk for three to four minutes. If your microwave oven has a turntable, make sure the settings are correct and the dish rotates evenly. The milk is pasteurized as soon as it boils.

• If your microwave does not have a turntable, stop microwave operation after 2 minutes and turn the milk container 180 degrees. Otherwise, the milk may heat up unevenly.

4 Remove the container with milk using oven mitts. The bowl will be very hot, so the use of oven mitts is necessary. Move the container of milk carefully to prevent milk from spilling onto your skin. Place the bowl on the stove or any other heat-resistant surface and use the milk as soon as possible.

Method 2 of 3: on the stove

1. 1 Take a heavy-bottomed saucepan and rinse it with cold water. Chilling the inside of the pan briefly will help regulate the temperature of the milk without letting it heat up too quickly on the stove.
2. 2 Pour milk into a saucepan. Measure out the exact amount of milk you will need for cooking, as it will be difficult to add an extra portion later. Also, do not measure out more than you need, since boiled milk cannot be poured back into the unboiled bag.
3. 3 Heat a saucepan of milk slowly over medium-low heat. A slow heat will not heat the pot to the correct temperature, and a high heat will likely heat the pot too quickly, causing the milk to burn and boil before you can turn off the hotplate. A medium-low heat is most suitable, but you can also use medium if you are constantly watching the milk.
4. 4 Stir the milk constantly. Stirring is necessary to prevent milk from burning and sticking to the bottom of the pot. Do not leave milk motionless for more than 30-60 seconds while heating.
5. 5 Watch for steam and bubbles. The milk is hot enough to be pasteurized when small bubbles begin to form around the edges of the saucepan. In any case, don't let the milk boil. As soon as the milk boils, it means that it is overheated, and as a result, certain proteins in the milk can be destroyed. The breakdown of this protein can lead to a loss of bulk in baked goods.In addition, once the milk is heated to a boil, it is almost impossible to prevent it from sticking to the bottom of the pot and forming a burnt film.
6. 6 Remove the milk from the stove and let cool. Remove the pot from the hotplate and place it on a heat-resistant surface. You can pour the milk into a container at room temperature to keep it from heating up further, or you can just keep stirring the milk until the steam stops forming. Most recipes require the milk to be cooled to a certain temperature, so you will need to check it periodically using a food thermometer until the milk is at the correct temperature.

Method 3 of 3: in a double boiler

1. 1 Pour a small amount of water into the bottom of the steamer. Usually 1 or 2 inches (2.5-5 cm) of water is sufficient. You need to add enough water to generate a lot of steam, but you do not need the water to reach the bottom of the top of the steamer.
2. 2 Pour milk into the top of the steamer. Do not use the approximate amount of milk. Instead, pour in the exact amount you need for your recipe.
3. 3 Place the top of the steamer on the bottom. The top of the steamer should lie on the bottom, without touching the water surface at the bottom. If the top does touch the water, pour out some water and try again.
4. 4 Heat a double boiler over medium to medium-high heat. A medium heat is recommended for this method, but since you are not heating the milk over direct heat, but instead using the steam of boiling water, you can use a higher heat. At a minimum, the water at the bottom should bubble and form steam, but ideally if it reaches a boil.
5. 5 Stir the milk occasionally. It does not need to be stirred as often as would be necessary if heated over direct heat, but it does need to be stirred a little every minute or two to prevent skin from forming or sticking to the bottom of the pot.
6. 6 Skim the milk as soon as it starts to steam. Small bubbles should also form around the edges of the pot. You can remove the entire steamer from the heat, or simply remove the top.
7. 7 Let the milk cool on a heat-resistant surface. Check milk using a food thermometer until it reaches the desired temperature.

Tips

• Besides regular milk, powdered milk can also be pasteurized. For pasteurizing powdered milk, it is best to use the traditional stovetop method.

What do you need

• Microwave ovenware
• Heavy Bottom Casserole
• Double boiler
• A spoon
• Chopstick or bamboo skewer
• Food thermometer