Q&A for How to Boil Milk

Usually 24 - 48 hours. Anything more time than that is a risk for your intestines.

Milk is an emulsion of water, protein, fat, and other substances. The bubbles you see are water becoming vapor as the milk hits the temperature at which it changes from liquid to gas.

You have to keep a close eye on the temperature and the time you cook it, or it can scald (burn) in the saucepan.

It's better to put the milk in the fridge straight after boiling.

If you're talking about fresh milk from cows, it will not stay fresh after being boiled and processed unless you refrigerate it or store it for approximately 7 to 9 days in a similar environment. In a kitchen pot, you probably have approximately 5 to 6 hours if the room temperature is below 18 degrees Celsius.

You need a full tank of propane gas to be able to cook off the bacteria from the milk.

Because 'high temperature' and 'boiling' are two completely different things. A higher temperature makes it easier for just about every living thing to survive. People in Cuba can sleep in the open air at night in summertime, but people in Norway, well, can't. But no living thing can survive on the surface of the sun. Bacteria, too, enjoy a little heat, but the scorching hotness of boiling kills them off in seconds.

Sure, you can refrigerate raw cow milk. It will delay it from spoiling. Before consumption, it must go through all the steps required by legislation in your country. Simply refrigerating it is not enough to comply with all regulations. And yes, you can also freeze milk. But here again. If you freeze raw milk, then thaw it, it must still undergo all the steps required by law before it is safe for consumption.

The milk should ideally be consumed before the sell-by date (which should be on the bottle/label), but it can be safely consumed up to 4-5 days after that time.