Glass bowls are the safest to use in the microwave. If you’re using a plastic bowl, make sure it’s specified that it’s safe to microwave. Use a bowl that is deep enough that the milk won’t easily splash over the sides.
It’s okay if the chopstick or skewer touches the wall of the microwave. It will simply move around the bowl if your microwave has a turntable.
It may be tempting to just put the dish in the microwave for 3-4 minutes at once, but doing this will cause the milk to heat unevenly and may even scorch or burn the milk.
You can buy wooden or silicone spoons from any local home goods store, or you can buy them online.
You can buy an inexpensive candy thermometer from any department store or order one online.
Stirring also helps prevent the milk from developing a film across the top.
Always use your hot pads to remove the bowl from the microwave.
Putting hot milk into your recipe could ruin the other ingredients. For example, really hot milk could curdle or cook eggs, or it could kill off essential yeast.
A heavy-bottom pan is best for scalding milk because it will help it heat more evenly. [2] X Research source Whole, skim, or powdered milk works best for scalding. Milks like almond, soy, cashew, or coconut lack the essential proteins that are affected by the scalding process.
Watch your milk during the entire heating and scalding process. It should only take 4-5 minutes to scald.
You can use either a wooden or silicone spoon to stir the milk. Don’t use anything with metal in it as that can react with the milk proteins.
Make sure to place the pan onto a heat resistant surface. You can move it to another part of the stove, or put it onto a hot pad or trivet on the counter.
Use your candy thermometer to check the temperature of the milk. Just put it in the milk, making sure it doesn’t touch the bottom or the sides, and wait about 15 seconds, or until the gauge stops moving.
