Many recipes call for first bringing milk up to boil.
I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan:
- use low heat
- keep scraping the bottom of the pan every 1-2 minute
- Milk comes to a boil in about 40-45 minutes
In spite of my carefully watching the milk, at the end, when I pour of the milk, I see a "crust" form on the pan. This makes cleaning up a pain.
Further, it is hard to constantly watch and scrape the milk every 1-2 minutes.
Is there a more convenient way to bring milk up to a boil?
- Unattended, fool-proof method
- Easy clean-up at the end.
Yes, I am aware of this other question:
However, my question is a bit different.