I finally discovered the secret to not letting the bottom of the pan burn while boiling milk. I used skim milk. I have 2 separate recipes. They are two independent recipes. Try them and let me know how it works out for you.
The background: In the North American dairy industry, it is their procedure to take out the fat from the milk and only leave in less-than-1%, 1%, 2%, or 3.25% milk fat. This removal of milk fat causes the milk to burn when boiled on a stove. Boiling milk is a very essential step in preparing Indian food, especially desserts, so obviously this is a problem. Burnt milk smells really awful.
There are 2 ways to overcome this problem. "METHOD 1" below "tricks" the milk into boiling without sticking. The second "METHOD 2" essentially turns the milk back into what it was when it came out of the cow. I have given measurements for the milk available in my region. You may need more whipping cream in the milk, depending on where you live.
METHOD 1:
Ingredients:
1-2 cups water
4 cups Milk
2 tsp butter
Steps:
1. Take a non-stick pot. Fill it with about 1/4 cups of water and set it to boil. Let it come to a gentle boil on medium-low heat.
2. Take the milk you will boil, put it in a microwave safe container, and boil it in the microwave. Stop the microwave as soon as the milk starts boiling.
3. Take your non-stick pan with boiling water, and discard all but 2-3 Tbsp of boiling water. Set it back on the stove. Pour your boiled milk in this pot now. Add 2 tsp of butter to this.
4. Stir the milk and scrape the milk off the sides of the pan periodically.
Now you can boil the milk and make your milk-based dessert.
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METHOD 2:
Ingredients:
3 cups milk (can be skim, 1%, 2%, 3.25%/homo)
1 cup of full-fat whipping cream (36% or more)
1. Take milk container out of the fridge. Let the milk come to room temperature. Should take 10-15 minutes.
2. Take a non-stick pot. Pour the whipping cream in it and on medium-low heat let it come to a gentle boil.
3. Once the whip cream has started to boil gently, add 1/2 cup of milk at a time, till it comes to a gentle boil. It is important to add the milk only 1/2 cup at a time.
4. Once the cream+milk mixture is gently boiling again, add another 1/2 cup of milk.
5. Keep repeating above step till all the milk has been added and is boiling.
4. Keep stirring continuously throughout steps 1, 2 and 3.
And VOILA! No milk solids sticking to the bottom of the pan!
Enjoy!
The background: In the North American dairy industry, it is their procedure to take out the fat from the milk and only leave in less-than-1%, 1%, 2%, or 3.25% milk fat. This removal of milk fat causes the milk to burn when boiled on a stove. Boiling milk is a very essential step in preparing Indian food, especially desserts, so obviously this is a problem. Burnt milk smells really awful.
There are 2 ways to overcome this problem. "METHOD 1" below "tricks" the milk into boiling without sticking. The second "METHOD 2" essentially turns the milk back into what it was when it came out of the cow. I have given measurements for the milk available in my region. You may need more whipping cream in the milk, depending on where you live.
METHOD 1:
Ingredients:
1-2 cups water
4 cups Milk
2 tsp butter
Steps:
1. Take a non-stick pot. Fill it with about 1/4 cups of water and set it to boil. Let it come to a gentle boil on medium-low heat.
2. Take the milk you will boil, put it in a microwave safe container, and boil it in the microwave. Stop the microwave as soon as the milk starts boiling.
3. Take your non-stick pan with boiling water, and discard all but 2-3 Tbsp of boiling water. Set it back on the stove. Pour your boiled milk in this pot now. Add 2 tsp of butter to this.
4. Stir the milk and scrape the milk off the sides of the pan periodically.
Now you can boil the milk and make your milk-based dessert.
_________________________________________________________________________
METHOD 2:
Ingredients:
3 cups milk (can be skim, 1%, 2%, 3.25%/homo)
1 cup of full-fat whipping cream (36% or more)
!This is not a low fat recipe!
Steps:1. Take milk container out of the fridge. Let the milk come to room temperature. Should take 10-15 minutes.
2. Take a non-stick pot. Pour the whipping cream in it and on medium-low heat let it come to a gentle boil.
3. Once the whip cream has started to boil gently, add 1/2 cup of milk at a time, till it comes to a gentle boil. It is important to add the milk only 1/2 cup at a time.
4. Once the cream+milk mixture is gently boiling again, add another 1/2 cup of milk.
5. Keep repeating above step till all the milk has been added and is boiling.
4. Keep stirring continuously throughout steps 1, 2 and 3.
And VOILA! No milk solids sticking to the bottom of the pan!
Enjoy!
Doesn't that defeat the purpose of using Skimmed Milk to avoid using fat?
ReplyDeleteExactly and what is the point of using a milk pan when the microwave was used to heat the milk anyway.
ReplyDeleteInteresting science experiment but not practical at all, a little bit of water in the pan, before pouring the milk reduce the milk residue, not perfect but better, next time I will try to dip the bottom of the pan in cool water before pouring the milk out to avoid the milk residue from drying and bake from the pan's remaining heat.The 2 methods are complex recipes, sorry but I think I'd rather scrub...
ReplyDelete