Top News

Boiling milk can be tricky because when it reaches boiling point, the fat and protein form a film on the surface. Steam pressure builds up underneath this film, causing the foam to rapidly rise and spill over the edge.

These five simple, practical tips will help you keep the milk in the pot and the mess off your stovetop.

1. The Wooden Spoon Trick

This is perhaps the most famous and easiest trick. Place a wooden spoon or ladle horizontally across the top of the pot.

When the milk rises and hits the dry, porous surface of the wood, it breaks the surface tension of the foam, causing the bubbles to collapse momentarily. This gives you a few crucial extra seconds to turn off the heat before it spills.

2. Start with a Rinse of Cold Water

Before pouring the milk, rinse your pot with cold water (or, even better, place a single ice cube in the empty pot). Do not dry the pot.

The thin layer of water clinging to the bottom and sides of the pot provides a temporary barrier, ensuring the milk won’t instantly stick and burn at the bottom, and slightly slowing down the initial temperature rise at the edges.

3. Keep the Heat Low and Constant

Avoid boiling milk over high heat. While it’s tempting to rush the process, rapid heating makes the milk rise too quickly, giving you no time to react.

Use medium-low heat and bring the milk to a boil slowly and gradually. Simmering is key. The slower the temperature rises, the more time you have to watch and intervene.

4. Use a Taller, Heavy-Bottomed Pot

Choose a pot that is much deeper than necessary and only fill it halfway. The added height provides a significant safety margin for the milk foam to rise before it crests the rim.

A heavy-bottomed pot also distributes heat more evenly and prevents hot spots, which slows down the formation of the skin that causes the overflow in the first place.

5. Keep It Moving

As the milk heats up, stir it occasionally, particularly around the edges.

Stirring helps to break up the developing layer of fat and protein on the surface (the “skin”) that traps the steam. Breaking this skin periodically releases the trapped steam, preventing the massive pressure build-up that leads to a sudden, dramatic overflow.