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Set a medium heat. Give it a stir every now and then, wiping down the sides and bottom.
Milk is a suspension of proteins and fat in water. In order to break these bonds, we're going to help it along with the heat. We're headed to 175F (80C)!
Anyone remember from chemistry what other mechanism can help us bring things out of suspension?
We already have heat. Mechanical action (like violently shaking could help, but this milk is pretty hot...)
How about PH?
Acetic acid is our friend here! Its cheap, easy to buy and fairly innocuous! You likely have some in your cabinet labeled White Vinegar!
Check this out, seconds after altering the PH we can see these proteins starting to unwind from their counterparts!
And now....we wait!
Time is our friend here, 30m will allow the more stubborn proteins time to shake loose, plus let our mixture cool down a little.
Remember to wipe down the sides every now and then, so we dont leave any of those proteins behind!
But due to the magic of the internet, you don't have to wait!
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