Yes, it's generally recommended to boil turmeric in milk, especially when making turmeric milk (also known as golden milk). Boiling helps infuse the milk with the turmeric's flavor and beneficial compounds.
Benefits of Boiling Turmeric in Milk
- Enhanced Flavor Infusion: Boiling allows the turmeric to release its flavor and aroma more effectively into the milk.
- Improved Consistency: Boiling can help thicken the milk slightly, leading to a more satisfying and creamy texture.
- Release of Beneficial Compounds: The heat from boiling can aid in releasing some of turmeric's beneficial compounds, like curcumin, into the milk. It is important to note that curcumin bioavailability is significantly enhanced when consumed with black pepper and fat (like the fat present in milk).
How to Boil Turmeric in Milk
Here's a simple method for boiling turmeric in milk:
- Combine Ingredients: In a saucepan, combine milk (dairy or non-dairy), turmeric powder (or grated fresh turmeric), a pinch of black pepper, and any other desired spices (like ginger or cinnamon). A small amount of sweetener, like honey or maple syrup, can also be added.
- Heat and Simmer: Heat the mixture over medium heat, stirring occasionally to prevent scorching.
- Boil Gently: Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Simmer Briefly: Simmer for about 5-10 minutes, allowing the flavors to meld and the milk to infuse with the turmeric.
- Strain (Optional): If you used fresh turmeric or prefer a smoother texture, strain the milk through a fine-mesh sieve before serving.
Alternative Methods
While boiling is common, some prefer to simply heat the milk and stir in the turmeric. This method is quicker but may not result in the same depth of flavor.
