What cooking temperatures are best for milk?

* Simmering: 185°F (85°C)

* Boiling: 212°F (100°C)

Scalding is the process of heating milk to just below boiling point. This temperature is ideal for killing bacteria without scorching the milk. Scalded milk is often used in recipes for custards, puddings, and sauces.

Simmering is the process of heating milk to a temperature just below boiling point, but not quite as high as scalding. This temperature is ideal for cooking oatmeal, rice, and other grains. Simmered milk is also often used in recipes for soups and stews.

Boiling is the process of heating milk to its boiling point. This temperature is ideal for sterilizing milk and making yogurt. Boiled milk is also often used in recipes for hot chocolate, tea, and coffee.