milk bath instead of water bath

I do have a question (and maybe a post suggestion).

Can I make a milk bath with sous vide ? Let's say: instead of water, can I bring milk to a specific temperature? I am doing some testing on poaching things on milk BUT I always get burned milk on my cast iron pot, even using low temperature to achieve 180F. If it is sanitized (safe) enough, what's the best way to clean my sansaire unit before putting it directly into the milk ?

Moreover, I read somewhere else that stirring the milk while heating it up is a bad idea (for the specific pourpose of yougurt making)- I am not sure the why. Is the true ? Circulating the milk while heating (sous vide-ing) will somehow "change" the molecules on my milk ?

Thank you for your time. I hope you can help with with that.

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Comments

Brandon_Byrd_40557

If you're wanting to poach in milk, just put the milk it in a bag with whatever you want to poach. It's much cleaner and easier than circulating directly in a milk bath.

Heating milk to 180F is enough to denature many milk proteins, resulting in what is referred to as "scalded milk." If you're going to be using a circulator, I doubt that you'd be poaching anything at that high of a temperature anyway (unless you're cooking vegetables) so that shouldn't be an issue.

artstype

The point of sous vide technique is that the cooking takes place in the bag, not the circulator. If you do not have a vacuum sealer that seals liquids, freeze the amount of milk you need as ice cubes before vacuum sealing. Cooking any meat sous vide is much lower temp than that at which milk "denatures". If you want to poach in milk, use a non-stick pot, not cast iron.

Jack_Mayer_85396

If you have access to a Sous Vide Supreme, non-circulating water oven, that would work as well ...

Brendan_Lee_56950

Alternatively you could put a container within the container to heat the milk for poaching.

grant

What do you want to make? Do you just want to cook directly in the milk or do you want to make a product with the milk?