How to heat milk without it catching on the bottom of the pan


How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
268 K 3.7/5 (252 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 250 ml, you will need:
  • 1 water 1 tablespoon water
  • 2 milk 250 ml milk
  • Total weight: 265 grams

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 min.

Step by step recipe


Stage 1 - ⌛ 1 min.
How to heat milk without it catching on the bottom of the pan : Stage 1
You need to rinse the pan with cold water, leaving about a tablespoonful in the pan, this water will form a kind of protective laye,r between milk and pan.

Then pour in milk without drying the pan.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=5 %8 RDI=1 %10 RDI=2 %200 RDI=10 %830 RDI: 10 %
Per 100 g4 RDI=2 %3 RDI=0 %4 RDI=1 %70 RDI=4 %310 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 250 ml : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011373 K4.0 1 hour 15 min.
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020338 K5 2 hours 25 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27th 2013518 K5 50 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15th 20182.83 M 23.4 40 min.
Coconut paste
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13th 2010309 K 14.2 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • Maybe you made a mistake when weighing, if your dough is too liquid it probably lacks cornstarch?
    Posted by jh march 16th 2022 at 17:53 n° 2
  • I followed a recipe for fish balls containing squid, prawns, coriander, egg and cornflour. Unfortunately, despite leaving for 24 hours to firm up, it hasn't, and they are still squishy. As this recipe has to be formed into balls and coated with flavoured breadcrumbs to be fried. How can I get the mixture to firm up? I'm at my wits-end and do not want to throw it away. Squid and prawns are not cheap!
    Posted by ex jenny march 16th 2022 at 11:52 n° 1

Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page