Though infrequently, when boiling milk, it gets burnt if you forget about the milk on stove. I usually boil 2-3L of milk in one big pan on stove/induction. When it gets burnt, it develops a peculiar smell and taste and in our house nobody can bear it. Even if I make curd or cottage cheese from that milk, they all have that burnt flavour. Hence I have to throw that whole quantity of milk.
Hence, is there anyway of removing that bad burnt flavour or else, utilising that flavoured milk into something which can be consumed by us?