Why Is the Boiling Point Higher?The boiling point of milk is higher than the boiling point of water because of a phenomenon called boiling point elevation. Whenever a non-volatile chemical is dissolved in a liquid, the increased number of particles in the liquid causes it to boil at a higher temperature. You can think of milk as water that contains salts, sugars, fats, and other molecules. Just as salt water boils at a slightly higher temperature than pure water, milk boils at a slightly higher temperature, too. It's not a huge temperature difference, though, so expect milk to boil about as quickly as water.
You Can't Boil Milk in a Pan of Hot WaterSometimes recipes call for scalded milk, which is milk brought almost to boiling, but not all the way. One easy way to scald milk is to set a container of milk in a pot of water and bring the water to a boil. The temperature of the water won't exceed its boiling point because the water forms steam. The boiling point of milk is always slightly higher than that of water at the same pressure, so the milk will not boil.
More Boiling PointsDoes Adding Salt Lower the Boiling Point of Water?
Boiling Point of Carbon Tetrachloride
Boiling Point of Alcohol