Milk should be heated gently and slowly. Excessive heat can result in a scorched flavour and/or a film of protein on the top of the milk. You can avoid these problems in one of two ways: Using the conventional double-boiler method, heat on the stovetop just to the point where bubbles form around the edge of the pan and steam begins to escape. Stirring frequently will prevent a film layer from forming. Simplify the process and speed up the preparation by using a microwave. Be sure to stir once or twice while heating to promote even heat distribution and prevent a film from forming on the top. Remember too, that room-temperature milk is better in recipes than cold milk. Use the microwave to take the chill off milk fresh from the refrigerator. Microwave 250 mL (1 cup) for 40 to 45 seconds* on HIGH (100%). To scald milk for custards or yogurt, heat 250 mL (1 cup) on HIGH for 2 to 2-1/2 minutes.

  1. Using the conventional double-boiler method, heat on the stovetop just to the point where bubbles form around the edge of the pan and steam begins to escape. Stirring frequently will prevent a film layer from forming.
  2. Simplify the process and speed up the preparation by using a microwave. Be sure to stir once or twice while heating to promote even heat distribution and prevent a film from forming on the top. Remember too, that room-temperature milk is better in recipes than cold milk. Use the microwave to take the chill off milk fresh from the refrigerator. Microwave 250 mL (1 cup) for 40 to 45 seconds* on HIGH (100%). To scald milk for custards or yogurt, heat 250 mL (1 cup) on HIGH for 2 to 2-1/2 minutes.