The first rule of boiling milk is this: Don’t walk away. Boiling milk — or scalding it to just beneath the boiling point — is a delicate operation.

Even though milk is mostly made up of water, its protein and lactose contents are potential troublemakers when boiling, as they can burn and stick to the bottom of your pan, creating both a mess and a terrible taste. When milk climbs toward its boiling point of roughly 100 degrees celsius, the cream rises to the top and the water beneath creates steam, causing the milk to rise and spill over as soon as you turn your back.

Here’s a trick: When heating milk, many chefs advise rinsing out your (preferably heavy bottomed) pan before adding milk, which can help prevent burning. Also, keep the heat down. Milk will boil just as easily on medium heat. And don’t be afraid to stir the milk every few minutes to keep it from sticking.

Reference: What’s the point of scalding milk? (Cookthink)

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