If you need to simmer some milk for homemade yogurt, a creamy sauce, or even some hot cocoa, you can keep the milk from scorching and sticking to the pan with this simple trick.
Scorched milk affects the flavor of whatever you’re making, and it sticks to the pot making it really difficult to clean. The next time you go to simmer some milk on your stove top, Melissa Clark at The New York Times Cooking Blog suggests you rub an ice cube over the inside bottom of your pot first. You can also rinse the pot with a little cold water (leaving a little bit of the water in the bottom). If you keep the milk to below 200 degrees Fahrenheit and stir the milk occasionally as it heats, you shouldn’t have any scorching problems.
Creamy Homemade Yogurt | New York Times Cooking Blog
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This article was written by Patrick Allan from Lifehacker and was legally licensed through the NewsCred publisher network.