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Quart of milk that came to boil--now what?

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I was heating milk to make yogurt, got distracted, and the milk came to a boil. Any idea what to do with it now? Can I cool it, freeze it and use it in other recipes? I assume yogurt is now out of the question.

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  1. Yes, you can use it in baking. If it separates when thawed, just shake it up well right before mixing it into your batter for muffins, simple cakes, pancakes, etc. You can also use it for casseroles with creamy sauces, like mac&cheese or scalloped potatoes,

    1 Reply
    1. re: greygarious

      Thanks, grey--I am going to freeze and use in baking. And remember to be more attentive next time :)

    2. Why do you assume yogurt is out of the question? I've never made yogurt with boiled milk but there's nothing about ordinary pasteurized or ultra-pasteurized milk that boiling should "hurt." If it boiled for a while it might taste funny, but it should make yogurt.

      4 Replies
      1. re: MikeG

        Every recipe or set of instructions I've seen has DO NOT BOIL in caps or boldface. I should try it with boiled milk sometime, though. For now, it's in the freezer.

        1. re: nofunlatte

          That's because boiled milk will often overflow the pot and make a huge mess of your kitchen. Boiled cream will do the same thing. Usually you instructed only to bring them to a simmer for this reason.

          You'll also have to add a live culture to it, as boiling kills anything that was already in the milk. A bit of live culture yogurt works well for this purpose.

          1. re: Euonymous

            I always add a bit of live-cultured yogurt when I make a fresh batch. This wasn't a case of not knowing what to do, but rather being distracted. Anyway, I'm glad this was just the "ordinary" low-fat yogurt. The other week I made a batch with the various dairy detritus leftover from making chocolate-raspberry mousse and ice cream--organic cream and half-and-half. Now THAT was some yogurt--possibly the best I've ever made!

          2. re: nofunlatte

            Interesting, I didn't remember seeing so distinct a warning against it. Apart from the flavor, though, apparently boiling the milk "can" change the texture of the finished yogurt, according to the MO University extension office ( http://missourifamilies.org/quick/foo... ).

        2. This happened to me last week when I was making yogurt from a gallon of milk. I let it cool down to the safe temp for the addition of culture. 4 quarts of nice thick yogurt. It did not effect the end results at all.

          1. You are in good company. I did the very same thing. My milk ended up with a thick skin on top, quite a bit of browned milk solids on the bottom of the pan--I'm pretty sure that's what they're warning against. Mark Bittman's recipe actually calls for bringing the milk just up to a boil, so I don't think the high temperature will cause any issues in yogurt formation.

            I hated to waste it, so I figured I'd carry on. The milk tasted ok, if a bit carmel-y. I ended up straining the scalded milk once it was cool and before adding the starter. Everything turned out just fine.