In fact, it’s somewhat of an outdated practice unless you’re a serious baker.
However, there was a reason why scalding milk was important back in the day. Firstly, it killed any potentially harmful bacteria that was in the milk. Secondly, it destroyed enzymes that keep milk from thickening in recipes.
Nowadays, scalding is unnecessary because pasteurization of the milk we drink handles these issues.
However, there may be one reason to scald milk, if you’re using a great deal in your recipe for baking. There is a protein in milk that can be destroyed when you scald it that could potentially reduce the volume of the bread or whatever you’re baking. We don’t want that!
There are 2 ways you can scald milk: on your stove top in a pot, or in the microwave. I am going to show you both ways below.
So, be a trooper and take this extra step as a safeguard to keep your breads fluffy! That being said, here’s…
Here’s the Video Tutorial on How to Scald Milk for Baking in a Microwave. To learn How to Scald Milk on the Stove Top, see Instructions below this video:
- In a heavy bottomed sauce pan, add milk and heat on medium-low. You may also use reconstituted powdered milk for this purpose.
- Stir frequently to ensure milk doesn’t thicken and burn on the bottom of the pan.
- Keep heating the milk until it starts to steam and small bubbles start to form around the edges of the pan. * Tip: It’s important not to BOIL the milk.
- Remove from the heat. Typically, the recipe calls for the milk to cool before use.
There you go! Not difficult, just a bit confusing if you’ve never heard of it or done it before. Enjoy baking…I do!
Here’s a few recipse that call for scalded milk:
I hope you enjoyd this How To Cook Information on Cooking with Kimberly. Until next time…
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