How does one boil milk without burning it?

I tried to make almond pudding yesterday and messed it up because I can't get this right. :(

Water in the larger pan, milk in the smaller.

Heat the water with the smaller floating in the larger.

It prevents scorching. I stir almost constantly.

YMMV

Good luck

:hi:

I thought you were only supposed to "scald" it, i.e. bring it just to the point of boiling in order to kill enzymes and bacteria. Once you see tiny bubbles, you get it off the heat. If not a double boiler (a bowl over--not in--a pan of water works so you don't have to buy one), then yeah, you need to stand there and stir the crap out of it to make sure you don't scorch it.

Of course, I haven't used dairy milk in decades. I can tell you that soy milk does not work so well for puddings and makes for a really soft or runny end product. It's much easier to just take a block of silken tofu and run it through the blender with your flavorings--instant pudding!