Many of us don’t follow the correct procedure of boiling milk. When we heat and re-heat the milk again and again, at a high temperature for a long time, thus, killing all the essential nutrients, particularly the B group (B1, B2, and B12) of vitamins and proteins. Vitamins evaporate when heat increases.
Milk should ideally be boiled not more than twice and not for more than 2-3 minutes. If you buy milk directly from the milkman, you should heat it at 100 degree Celsius for less than 8 to 10 minutes. In case of milk packets, the content is already pasteurized so no need to boil it at high temperature and heat it for less than for 6 to 8 minutes at 100 degree Celsius. This will retain the nutrients and in case of UHT (ultra high temperature) milk that come in tetra packs it guarantees both nutrition and convenience. The UHT is a type of milk that is germ-free and does not need boiling. But if required warm it, do not heat it, before consumption.
Right Procedure to boil milk.
1. Wash the milk vessel before pouring the milk, this helps to prevent milk getting stuck on the bottom of the pan.
2. Always use right size of vessel not too small or too big.
3. Heat the required amount of milk
4. A small amount of water can be added to thin down the milk.
5. Always heat the milk in low to medium flame or when it bubbles sim the stove. Stir it continuously for even boiling and avoiding burning at the bottom.
6. Do not boil milk for extended period of time.
7. Do not leave the milk open after boiling; refrigerate it immediately.
8. Do not heat the milk repeatedly.
9. Do not use microwave-ovens to heat and re-heat milk.
10. Sometimes you have to do many things at same time once in the kitchen and your milk might overflow. A trick to avoid overflowing is, before pouring milk into the vessel rub the butter around the edge of the pot and a little onto the inside part also. Then boil the milk as usual and stirring occasionally. In this way, the milk will stop rising when it hits the limit fed butter.