How to Scald Milk

Course: Sauce

Cuisine: American, French

Keyword: how to scald milk, scalded milk

Prep Time: 1

Cook Time: 20

Total Time: 21

Servings: cups

Calories: 198kcal

Author: Chef Jessica Anne

Scalded milk is milk heated to a near boil, then cooled. It makes cakes, breads and anything with yeast fluffier and and lighter.

Pour the milk into a heavy bottom saucepan or double boiler.
Slowly heat the milk over medium-low heat. The key here is to heat the milk, but not to bring it to a boil. Boiling will burn the milk and kill other vital proteins.
Stir continuously to prevent it from thickening, burning or sticking to the bottom of the pan.
Look for steam and small bubbles around the edges of the heavy bottom sauce pan, then remove it immediately from the heat.
Allow the scalded milk to cool before adding it to the intended recipe. If it is too hot, it can kill the yeast or bring all of the ingredients, especially butter, to an undesired temperature, impacting the finished the product.
Scalded milk is milk that has been heated to 82 °C (180 °F). Do not heat over 212°F. You can use a candy thermometer to monitor the temperature.
Remove from heat and allow to cool or use while still hot. Consult your recipe for the best temperature to use it at.
If you have tried this techinque, come back and let us know how it went!