Content

• Method 2 of 3: Boil the milk in the microwave
• Method 3 of 3: Pasteurize the milk
• Tips
• Warnings

1 Check if the milk needs to be boiled. Sometimes milk can be drunk without first boiling. Follow our guidelines to determine whether to boil it:

• Fresh milk should always be brought to a boil.
• You should also boil pasteurized milk that has been stored at room temperature. You don't need to do this if it was in a refrigerator or cool room.
• Milk from a hermetically sealed tetra-bag, the label of which is marked "SVT", is good for consumption, even if it was stored at room temperature. SVT stands for Ultra High Temperature. This type of treatment kills all pathogenic microbes.

2 Transfer the milk to a large, clean saucepan. Choose a saucepan with higher sides than usual so that it is roomy enough. Boiling, the milk froths and escapes through the top of the pan.

• Clean the pan thoroughly, otherwise food residues may cause the milk to clot. Or allot for these purposes separate stewpan.
• Copper, aluminum and stainless steel pots heat up much faster than cast iron or other heavy metal pans. This will save time, but you will have to watch closely so that the milk does not burn or run away.

3 Heat the milk until it starts to boil. It needs to be heated over medium heat, giving the process all your attention. A layer of glossy foam forms on the surface of the heated milk. Over time, small bubbles will begin to rise from under the foam along the inner edge of the pan. Reduce heat to low as soon as this happens.

• To speed up the process, put the milk on a high heat, but watch it constantly so that you can reduce the flame in time. On high heat, the first milk bubbles will quickly turn into a rising layer of froth.

4 Stir the milk occasionally. If the saucepan is unevenly heated, the milk will burn in some places. Stir it occasionally with a wooden spoon, rubbing carefully along the bottom of the pot.

5 Knock down the resulting foam. During the boiling process, cream accumulates on the surface of the milk, which does not allow steam to pass through. This steam whips the cream into a froth, which rises quickly, causing the milk to escape from the pan. To prevent this from happening, a quick response is needed:

• Reduce heat to simmer the milk at a constant intensity.
• Stir continuously to avoid foaming.
• Place a spoon in the pot (optional). It breaks up the foam layer, creating a steam outlet. But make sure this cutlery does not melt when exposed to high temperatures.

6 Boil the milk for two to three minutes, stirring constantly. This time is enough for the milk to become usable. Further boiling will only destroy all the nutrients.

7 Transfer the milk immediately. Take a closed container and pour the milk into it. Put it in the refrigerator or the coldest place in the house. Milk hidden in the refrigerator does not need to be boiled again. However, milk that is stored at room temperature will need to be boiled before each use.

• Repeated boiling will kill all the nutrients in milk. If you don't have a refrigerator, buy as much milk as you can use at a time.

Method 2 of 3: Boil the milk in the microwave

1. 1 This method will not make fresh milk drinkable. A microwave can boil milk in a short amount of time without letting it escape. At the same time, it will destroy some germs, but this is not enough to drink fresh milk or milk stored at room temperature. It is better to boil raw milk on the stove.
2. 2 Pour milk into a clean mug. Do not put metal utensils in the microwave.
3. 3 Place a wooden spoon in the mug. Place a wooden stick or spoon in the mug. The appliance must be long enough not to sink in the milk. This will allow steam to escape through the opening and not accumulate, thus preventing the foam from erupting quickly.
4. 4 Heat the milk for 20 seconds at a time. Take out the milk and stir every 5-10 seconds between each pass. Such foresight will prevent the milk from escaping.

Method 3 of 3: Pasteurize the milk

1. 1 Pasteurize milk for use in recipes. Pasteurization is the process of heating milk to a temperature below boiling. It alters the properties of milk for use in bread recipes. Some people prefer to heat milk as an additional anti-microbial precaution, but this is not necessary if it has been refrigerated.
   • Boil milk if unpasteurized or stored at room temperature.
2. 2 Pour milk into a clean saucepan. The thick-bottomed saucepan heats up evenly, thus reducing the risk of burning.
   • The pot must be completely clean, as dirt will spoil the milk.
3. 3 Heat milk over medium heat. Never put it on high heat, otherwise it will burn or escape to the stove.
4. 4 Stir the milk from time to time. Watch the milk by stirring it every minute. A wide spatula is best for this, as it can be used to scrape the bottom of the pan if the milk starts to stick to it.
5. 5 Watch for light boiling and vaporization. Milk is considered "pasteurized" when a thin layer of froth forms on its surface. Small bubbles will start to appear along the inner edge of the pan, and the surface will barely simmer.
   • With an infrared thermometer, you will be able to determine that the milk has reached the required 82ºC.
6. 6 Continue heating for another fifteen seconds. Stir constantly to prevent milk escaping.
7. 7 Store leftover milk. If you still have milk left after drinking, pour it into an airtight bag and refrigerate. In the absence of the latter, store the container in a cool place. Bacteria multiply at room temperature, so milk can be stored for up to four hours.

Tips

• If you want to add sugar or spices to the milk, do so after removing it from the heat after boiling.
• You can purchase a metal flame divider and place it between the stove and the pan. This will allow the pan to heat up more evenly, preventing burning. However, using it will take you much longer than boiling it in a regular saucepan.
• You can skim the cream off the surface of the milk while it is simmering. Add them to your pasta or curry sauce.

Warnings

• Contact with acidic foods can lead to clotting. This applies to ginger and some other spices.
• Watch the milk while heating. It boils much faster than water.
• A hot pot should be picked up with a thick cloth, oven mitts, or a pair of kitchen tongs. Do not leave her unattended, especially when children or animals are around.