Boiling Milk – Tip

Whether we are making yogurt, paneer or dessert, we all have to boil milk at one point or another. Here are a couple of helpful tips to reduce the amount of milk that sticks to the pot and prevent it from boiling over. Enjoy this week’s Tip Tuesday video.

Whether we are making yogurt, paneer or dessert, we all have to boil milk at one point or another. Here are a couple of helpful tips to reduce the amount of milk that sticks to the pot and prevent it from boiling over. Enjoy this week’s Tip Tuesday video.

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How to boil milk without it sticking on the bottom, how to keep milk from boiling over, useful household kitchen tips, tricks and hacks.

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0 thoughts on “Boiling Milk – Tip

    1. Hi Jyoti,

      Yogurt gets slimy if the milk is not heated enough before culturing it. Ideally, you should heat milk to 180-185 degrees Fahrenheit and maintain the temperature for about 20 minutes before cooling it down to 100-110 degrees. Then you can add your starter yogurt and proceed with the rest of the process.

  1. hi hetal and anuja.
    i have a very important question. how can i keep snacks warm for a party. i do not want o fry or bake in front of the guests,
    secondly how can i keep chapatis warm and dosas warm. i want to make dosas and chapatis ahead of party time so that i get time with my guests.

    1. Hi Neha,
      An oven is the best way to keep things warm. Heat it to about 200 – 250 degrees Fahrenheit and store food in it. Please note that the food has to be already hot to be able to keep it warm at this temperature. If the food has been refrigerated, you have to heat it before keeping it warm. Chapatis can be tightly wrapped in foil and kept in the oven as well. Unfortunately, there is no good way to keep dosas fresh. Though they will stay warm, the crispy texture will not last.

  2. If you boil milk and are left over with that milk residue in the bottom of the pan, make sure you leave the pan in the sink with as much water immediately. This is after you drain the milk pan of any remaining milk or transfer the boiled milk to another vessel. If you let the pan soak some water immediately then it will be easier to scrub it off than if you let the residue dry off and scrub it later.

  3. Using the principle of evaporation – To quickly make milk thick or half/third its volume, make sure you use a wide vessel. That way the moisture gets evaporated from the milk quicker.

  4. Oh that is a oh-so-useful tip for preventing milk from boiling over. Thank you- you are an awesome twosome.

  5. I really like the way both of u demonstrate the recipes. You people make it easy and yet very tasty. Really like to follow ur tips n tricks:)…thanks for adding little spice to our lives;);)

  6. At last I remembered all the tips I have got so far, boiled the milk with some water at the bottom and spread some ghee around the vessel on the top. For a change the milk didn’t boil over, even though as usual I forgot and I left it on the stove for a long time!! It did not burn at the bottom. Thank you so much!
    BTW, how come you guys are not showing any more Tips videos?

  7. Hi Hetal

    I have a problem making paneer at home. I live in US, I buy full fat milk .. I add curd to curdle it and after i strain it it become little bit rubbery in texture and taste. I mean rather than it should be soft and just melt away in mouth, we have to chew it like a gum.. Any idea why this is happening and how to solve it. Moreover i tried some home made panner at different india food joint. Their paneer is so soft and it just melts in mouth .. Please guide

    Thanks so much

  8. Hi Hetal,

    I hope you guys do a video of this. It will help a lot of newbies like me.

    Oh and I big thing I forgot to mention is that the sesame seeds should be toasted first before adding to gud.


  9. For anyone celebrating Makar Sankranti tomorrow, January 14th and want to make Til Gul Ladoos…here is a recipe that works well for me:

    1 cup sesame seeds
    3/4 cup gud
    1 tbsp ghee
    1/2 cup roasted peanuts
    a pinch of cardamon powder

    In a pan, add ghee and gud until gud becomes liquidy and bubbles a little bit. Add cardamon pwdr, peanuts and sesame seeds to the liquid gud. Mix very well and transfer the mix onto another pan or dish because the mix is super hot. Moving quickly, make small balls with greased (with ghee) palms of your hands. Set aside and cool.

    For those who want to make it in a tray like chikki, you can add little bit of water to the gud once the gud become liquidy. This will help in forming a nice shape in your tray.

    I hope this helps. Last year at this time, I was going crazy looking for recipes for this online.

    1. Hi Pinal,

      What a coincidence! My mom just brought over some til sankari for me. I asked her how she made it and she told me the exact same ingredients and method as you mentioned. She didn’t add peanuts though. We’ll try to make a video of this recipe so others can benefit.

    2. great job pinal ! this helped me for sure ! you know what this kind of recipes I know I can always ask my friends or familys but it’s hard to get it with exact measurment. the way you have given is the best for us so we can follow easily..

      thank you very much..that was very thoughtfull of you !
      have a happy makarsankranti to all of you !

    3. one question pinal ,

      if we want to skip peanuts shall we add another half cup of sesame seeds ?
      your reply will be appreciated !

      1. Hi Yogita,

        Actually this year was going to be my first year adding peanuts to the ladoos because my mother-in-law and many others do it.

        I’ve always had them plain because that’s how my mom would always made them. So to answer your question, no you don’t need to add more sesame seeds unless you want to increase the quantity. Remember, that will than increase your gud also. I hope this helps.

  10. Hello,
    Thanks for great tip,,,u mention making paneer at home ,,can u show us how to????& do u guys use home made paneer or ready made???
    Thanks again

  11. Hi Ladies I like your work and have tried many of your recipies out. But the problem is your video which freezes every 5 sec before rolling again.
    could you see to it that the video comes out uninterrupted?

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