Cooking with Milk and Cream

Most recipes require milk or cream to be fresh. They both scorch easily, so it is safest to use moderate temperatures. When bringing them to a boil, as a precaution first rinse the pan with water, and stir from time to time. Many cooks warn that cream will curdle if boiled, but very fresh cream contains little lactic acid so it can be boiled and reduced without danger. Heavy cream is less likely to curdle than light, as is cream containing stabilizers. To test for freshness, many recipes call for milk or cream to be scalded before use since, if stale, they will curdle when heated.