At what temperature should milk products ideally be cooked to prevent scorching?

Cooking milk products at low heat is ideal for preventing scorching. Milk contains proteins and sugars that can easily burn or caramelize if exposed to high temperatures. Cooking over low heat allows for gentle warming, which helps to evenly distribute heat throughout the milk while minimizing the risk of scorching or curdling. This method is particularly important when preparing sauces, custards, or any dish that requires milk, as it preserves the smooth texture and prevents undesirable flavors that arise from burnt milk.

High heat, medium heat, and boiling heat can all lead to scorching due to the increased likelihood of hot spots forming, which can result in the ingredients sticking to the bottom of the pan and burning. Therefore, cooking at low heat is the most effective way to maintain the quality of milk products during the cooking process.