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How to Scald Milk

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Some baking recipes call for scalded milk; that is, milk brought nearly to a boil and then cooled down. Scalded milk makes yeast breads lighter and sponge cakes springier. It also helps dissolve sugar and melt butter, and extracts the most flavor from vanilla beans, cinnamon, citrus peels, and other flavor agents. Best of all, it’s easy. In this video, you’ll learn how to scald milk without film forming on the top or sugars sticking to the bottom. You’ll see why a thick-bottomed pan is preferred for scalding milk and learn the best temperature for scalding milk. You’ll also learn why the process of scalding milk was initially required back in the days before pasteurization. Even today, it’s a good trick to master, and we’ll show you how to scald milk in just two simple steps. See more how-to videos >>

Comments

Jacolyn

Jacolyn

Wow, I have apparently made scalded milk wrong all these years! I always just heated it on medium-high until it felt hot to the touch. Glad to finally know the real way to do it. And just in time to make old-fashioned rice pudding!

hoosiersue

hoosiersue

Great cooking tip & history lesson-my fairly uneducated guess is that Louis Pasteur learned "pastuerization" from his Grandmother,and Mother. It also explains the lightness & richness of French pastries.

Cookin Up A Storm

Cookin Up A Storm

A critical step in a number of baking recipes. Scalding milk isn't just heating it up and this video shows how to get the preferred results for your baked goods.

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