How long to boil milk. Boiling milk

Ingredients:

Milk

Do you need to boil milk?

We have heard about the benefits of milk since childhood. It contains calcium, which is beneficial for the growth of teeth and bones. Milk has a beneficial effect on cardiovascular system and has a beneficial effect on the nervous system.

Giving raw milk to a child is dangerous, as it can be the source of many diseases. In addition there are many culinary recipes, where boiled milk is used.

To prevent milk from burning when boiling, rinse the pan cold water and add a little sugar to the milk while it is boiling. It is better to have dishes in your arsenal that you will only use for boiling milk.

If you are not sure about the freshness of the milk, then first boil a small portion of milk to test. It's not easy to save fresh milk A pinch of soda added to the milk when it boils will help prevent curdling during boiling. And most importantly, keep an eye on the milk during the process so that it does not run away. After all, it’s easier to watch for a few minutes than to wash the stove and dishes later.

How to boil milk step by step instructions with photos:

Step 1

In order to boil milk, we need milk, a saucepan (preferably with a thick bottom and stainless steel), water, sugar, soda (as needed).

Step 2

Rinse the pan well with cold water, or better yet, pour a thin layer of water on the bottom of the pan.

Step 4

Add sugar, and if you are not sure that the milk will not curdle, then instead of sugar, add a pinch of soda. She must neutralize a small amount of lactic acid, which begins to form when milk sits for a while.

Step 5

Bring the milk to a boil over low heat. Watch the foam that will form so that the milk does not “run away”. After boiling, remove the foam.

In the world of modern and convenient technologies, natural products are increasingly valued. Pasteurized milk on store shelves is already ready for use - there is no need to boil it. Just open the pack and enjoy the taste. In addition, it does not spoil for a long time and can stand in the refrigerator for weeks. Have you ever wondered why industrial milk does not spoil for so long? Surely, in its composition and on the walls of the packaging there are special preservatives that seem to freeze the properties of milk. The drink becomes dead - there are no useful substances. That is why many housewives try, whenever possible, to buy “live” natural milk from under a cow. However, there are risks here too. In order for milk to be safe and suitable for consumption, it must be boiled.

The dangers of raw milk

The fact is that harmful microorganisms can get into milk at any stage of its production. An unscrupulous milkmaid may start milking a cow with dirty hands. The container in which milk is milked may also not be clean enough. In addition, germs and harmful bacteria can enter the container during the milk transportation stage.

However, even if you have a cow at home and you are absolutely sure that the dishes and hands of the milkmaid are clean, the milk must be boiled. The fact is that a cow can be sick, even if it does not appear outwardly. Any changes in the animal's diet can also cause a change in the composition of the milk. As they say, God protects the best, so don’t drink fresh milk. And especially, do not give it to children.

Boiling milk not only protects you from harmful microorganisms, but also significantly increases the shelf life of the product. If raw milk stored in the refrigerator for no more than three days, then boiled can easily stand for a week.

This process is not complicated, and even the most inexperienced housewife can cope with it. However, there are several nuances that will help you avoid milk burning and running away.

Milk should be boiled as soon as you bring it home. The sooner you do this, the longer the product will last.
If you buy milk from an unverified seller, check the product for quality. To do this, drop a drop of milk into a glass of cold water. If the drop immediately begins to dissolve, the product is diluted with water. If the drop sinks to the bottom, the milk is good.
First you need to decide on the container in which you are going to boil the milk. A glass, aluminum or steel pan is suitable for boiling. Milk will burn in enamel dishes.
Rinse the boiling container and pour some clean water (one cup) into it. When the water boils, add a little milk to it. This is done in order to check the milk for freshness. If the milk starts to curdle, it is sour - it is better not to boil it. You can make pancakes or pancakes from this milk, and drink it in pure form not recommended. If the milk does not curdle, you can add the rest of the product. Don't worry about diluting the milk with a little water - it will evaporate quickly.
It is better to boil milk in a saucepan with high sides so that it does not run away. If the container is completely filled with milk, you can place an inverted saucer on the bottom. It prevents strong bubbling, which protects the milk from “escaping.”
The pan with milk needs to be placed on slow fire and be nearby all the time. Stir the container from time to time so that the milk heats evenly. Before the milk starts to boil, skim off the foam. Then, after boiling, there is no need to remove the foam - the most useful microelements are collected in it.
How long should milk be boiled so that it retains its properties? beneficial features, but all harmful microorganisms were destroyed? You need to boil the milk for at least two minutes. When the liquid is hot enough and the foam starts to rise, simply reduce the heat to low. The milk should boil, but not run away. Two minutes is enough to get rid of pathogenic microbes and bacteria. If you want to get a thicker, richer and full fat milk, boil it for at least half an hour.
After boiling, the milk does not need to be immediately poured into a jar. Let it cool down room temperature, and then put it in the refrigerator.

This boiling method will allow you to prepare the product for safe consumption.

We have collected various educational tips related to milk for you.

To prevent the milk from running away and burning, you can use regular butter instead of a saucer at the bottom. Just brush the edges of the dish with it just above the edge of the milk and the liquid will not overcome this obstacle.
If you notice small pieces of hay in the milk (and if the product is natural, this may well happen), you just need to strain the liquid through several layers of gauze.
Do not leave the stove while the milk is heating. Find something to do within the kitchen. This way you won’t miss the moment when the milk is ready to “run away”.
Add a little sugar to milk to increase its shelf life.
Pasteurized and ultra-pasteurized milk, which is sold in the store, does not need to be boiled - it is already ready for use. The same applies to special milk bags for children.
If you forgot to check the milk for freshness and it has completely curdled, don’t despair. Boil the milk for a few more minutes, and then drain the liquid onto cheesecloth. You will receive delicious (absolutely not sour) cottage cheese and whey, from which airy and delicate pancakes are obtained.
If you bought too much milk and are afraid that you won’t have time to drink it, make condensed milk from it! Natural, thick and incredibly tasty, just like before. To do this, add a couple of cups of sugar to two liters of milk and cook over low heat for at least 3-4 hours.
Stir the milk regularly to prevent it from burning. To make the process easier and faster, you can simmer the milk and sugar in a slow cooker. It won’t burn there and you won’t need to watch it so carefully. At the exit you will get 700-800 ml natural product without any preservatives, which can be given to a child without fear.
If the milk burns while boiling, it should be immediately poured into a clean container, which is then placed in a bowl of cold water. Add a pinch of salt to the milk and stir. This will rid the drink of rancid taste and smell.
Store milk in an airtight container, as this product easily absorbs odors.
Do not leave milk in direct sunlight. Light deprives the product of vitamins A and E.

These simple tips will help you properly boil, store and consume milk.

Milk and dairy products are the main component in the diet of any person. Along with meat products, cereals, vegetables and fruits, milk is an integral part of human nutrition. It contains great amount vitamins and minerals. Drink milk and take care of your health!

Video: how to boil milk

Milk is an exclusive waste product of mammals, intended for feeding young animals unable to digest other foods. Questions whether it should be subjected to heat treatment, before feeding a child, and how to properly boil milk for a baby, are of interest to all young parents, without exception. Consequences of improper pasteurization

Why boil

Why do you need to boil milk for your baby? Like any product of natural origin, it provides a comfortable environment for the growth of bacteria. Heat treatment helps make the product safe, but entails the following changes:

Destroys the bacterial environment that comes into contact with the surface of the cow's skin, air, production equipment, etc.
Destroys lactic acid components. As a result, it is not possible to make curdled milk from a pasteurized product, but it is better stored.
Decomposes enzymes responsible for the absorption of the product by the body. They are needed mainly by newborns. More suitable for children, teenagers and adults dairy products– they contain much more such enzymes.
Dissolves vitamin C, which is unstable to heat treatment. But its content in the product is negligible, which is why it is not the main supplier of this useful element.

Nutrient content

Even if you boil milk for a long time, its content and absorption by the body will not change in relation to:

calcium, one of the most valuable components of the product;
most vitamin-containing microelements;
milk protein and fat compounds.

If the properties are practically unchanged, the microenvironment becomes cleaner, and the shelf life increases, then it is not only possible, but also necessary to boil the milk.

How to pasteurize

Boil homemade milk not difficult. But there are often cases when it burns, and sometimes it “runs away” even from experienced housewives. To prevent this from happening, follow these recommendations:

For pasteurization, you should choose dishes made of steel, glass or aluminum. Usage enamel cookware- a step towards its burning.
The container is selected with a large margin of free rim above the liquid. If this is not possible, then place a saucer upside down on the bottom of the dish to prevent the liquid from reacting excessively when boiling.
Before boiling the milk, rinse the container and add a few tablespoons of water. When it boils, add a little milk. The curdling of the latter indicates that it has become sour and should not be consumed. If the reaction is normal, add all the product to be pasteurized. The remaining water will evaporate first.
Place the pan on the small burner of the hob and set the heat to minimum. To distribute heat evenly, stir constantly. Before the boiling point, the foam is removed; during this period, the foam is not touched - useful elements accumulate in it.
There is still debate about how long to boil milk. At this time, most of the harmful bacteria are destroyed, but the beneficial properties remain. Most housewives believe that the boiling time cannot be less than two minutes. But how long do you need to boil for the milk to be rich and dense? To obtain this effect you need at least twenty minutes.
After pasteurization, it is necessary to give the product time to cool to normal temperature, and only then put it in the refrigerator.

The following video shows how to boil milk at home:

Expert opinion

Lyubov Korshunova

Experienced housewife.

Ask a question to an expert

Attention! Pasteurization should be carried out immediately after returning home. The sooner bacteria are eliminated, the longer the shelf life of the product will last.

The following recommendations will simplify the pasteurization procedure:

can replace the inverted saucer at the bottom of the dish purchased special device- “gatehouse”;
prevents “running away”, oil, which should be used to lubricate the inside of the dishes above the filling line;
if the product is not fresh, then a small amount of soda will help to boil without curdling;
a teaspoon of sugar per liter of product will extend the shelf life;
if you do not plan to use the product for its intended purpose immediately after boiling, then it should be poured into a glass container “under the lid”;
When storing in the refrigerator, be sure to cover the dishes tightly with a lid to prevent the absorption of foreign odors.

Wooden spoon prevents escape

Cow's milk is a popular and useful product, which is consumed daily by many children and adults, but it is often drunk not only raw, but also boiled, so in this article we will look in detail at how many minutes and how to cook milk so that it does not burn and “run away” from the pan.

How long to boil milk

It’s worth noting right away that you don’t need to boil the milk for a long time, and it won’t work, since it will “run away” from the pan (it greatly increases in volume when heated). Moreover, with long-term heat treatment, there will not really be any beneficial substances left in the milk.

How long should you cook milk in a saucepan? It is enough to bring the milk to a boil and immediately remove the pan from the heat so that it cools; if the milk is being cooked for a child, you can boil it for 2 minutes.

Having found out how many minutes to boil milk in a saucepan, we will further consider the process of boiling it and boiling it so that it does not burn and does not run away from the saucepan.

How to boil milk in a saucepan

Boiling milk in a saucepan is a quick and easy task that anyone can do, the main thing is to carefully monitor the milk until it boils and use small secrets, which we will consider below:

Choose a pan suitable for boiling milk (preferably aluminum or steel with a thick bottom and high edges).
First of all, prepare the pan for boiling milk: rinse the inside with cold clean water, and grease the edges of the pan (inside) with a piece of butter so that the milk does not run away.
Pour cold milk into the pan (it is better to fill the pan incompletely, but at most 2/3 of the volume) and bring it to a boil over low heat, while there is no need to cover the pan with a lid, but it is better to stir the milk itself periodically with a spoon.
As soon as the milk boils (it begins to foam and rise to the edges of the pan), leave the pan from the stove and cool the milk (you can wait until it cools at room temperature or put the pan with milk in a larger pot of cold water).

Note: if the milk still escapes and burns in the pan, it is better to immediately pour it into a clean container after boiling so that there is no burnt smell, and also, if you do not use it all at once, cool it quickly, pour it into a glass bottle or jar, close the lid and put it in the refrigerator.

Answers to popular questions on the topic of how to boil milk

Do you need to boil milk? It is better to always boil milk bought at the market before drinking, as there is a high risk of getting food poisoning(in most cases, milk sold “by hand” may contain E. coli).
At what heat should you boil milk in a saucepan? It is better to simmer milk over low heat so that it boils gradually and warms up evenly.
How to boil fresh milk? Whole fresh milk is boiled, like regular milk, over low heat, stirring until it comes to a boil.
Should pasteurized milk be boiled? Pasteurized milk bought in a store does not need to be boiled; it can be consumed raw, since it is processed in production and bottled under sterile conditions.
How to boil milk without it burning? To prevent the milk from burning, when cooking it is important to keep an eye on it all the time and periodically stir with a spoon, and it is also better to use a pan with a thick bottom, and rinse the inside of the milk with cold water before cooking. Also, during cooking, to prevent the milk from running away and burning, add a teaspoon of sugar (at the very beginning of cooking).
Is it possible to boil milk with a boiler? Milk can be boiled in a boiler, only after that it will be difficult to wash it off.
How long is it stored? boiled milk? It is recommended to store boiled milk at room temperature for no more than 18 hours, and in the refrigerator for 3 days.
Why does boiled milk sour? As with fresh milk, over time, boiled milk gets bacteria from the external environment, which gradually cause souring, but if stored correctly, milk after boiling in the refrigerator will last longer.

In conclusion to the article, it can be noted that knowing how to boil milk correctly and how long to cook it, you can quickly boil it in a saucepan at home to eliminate the risk of getting an upset stomach, especially if the milk is not pasteurized and was boiled for a child. Your reviews and useful tips how and how long to boil milk in a saucepan, leave it in the comments to the article and share it in in social networks, if it was useful to you.

Not only kills germs, but also destroys many beneficial nutrients. Is there a way out? If you buy pasteurized milk in a store, then this question most likely does not confront you. Well, what if you buy milk at the market, from a farmer living next door, or from a grandmother who still has the strength to keep a cow or a goat? Every morning, when you open a bottle of milk, you probably wonder: why do you boil milk, and should you boil it at all? Some do it out of habit, some know that boiling kills germs, and some do it so it can be stored longer. Boiling is an effective way to combat pathogens. Although it does not remove impurities, it does kill most dangerous bacteria and other organisms. But, at the same time, it destroys some nutrients. Milk is a real storehouse of nutrients. This is a rich source, and... Minerals, especially calcium, vitamins such as A, D, B1, B2, B12 and K are found in milk in large quantities. Temperature affects many of these vital nutrients in milk, robbing you of the benefits they provide. B vitamins are especially vulnerable when boiled. Is there a way to preserve nutrients? Yes, I have. Here are some basic restrictions that must be observed when boiling milk:

Do not boil milk at very high temperatures for long periods of time.
Do not leave milk in an open container after boiling.
After boiling, cool it immediately.
Do not heat milk several times.
Don't forget to stir the milk while boiling.
Do not use a microwave oven to heat milk.

By observing these simple rules, you will retain many of the valuable nutrients in the milk. If you want to boil milk, make sure you do it correctly. So it all comes down to walking a tightrope between safety and nutritional value. Unfortunately, in order to protect yourself from infection by pathogenic bacteria, more effective method than boiling has not yet been invented. Whether to boil milk or not is up to everyone to decide for themselves. If you want to make some kind of compromise, that will be your choice.