Scald Milk

Baking By writersblock15 Updated 23 Feb 2011 , 5:15am by scp1127

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writersblock15 Posted 23 Feb 2011 , 3:00am
post #1 of 3

I have a recipe that calls for scalded milk. I have never had to scald milk before and would like to know how to do this.

2 replies
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pmarks0 Posted 23 Feb 2011 , 3:11am
post #2 of 3

How to Scald Milk:

1.In a heavy bottomed sauce pan, add milk and heat on medium-low. You may also use reconstituted powdered milk for this purpose.
2.Stir frequently to ensure milk doesnt thicken and burn on the bottom of the pan.
3.Keep heating the milk until it starts to steam and small bubbles start to form around the edges of the pan. * Tip: Its important not to BOIL the milk.
4.Remove from the heat. Typically, the recipe calls for the milk to cool before

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scp1127 Posted 23 Feb 2011 , 5:15am
post #3 of 3

To add to pmarks0, milk simmers at 185 to 200 degrees (just below boiling). You can measure the temp the first time to gauge length of time and watch it go through the changes. But, if you are are tempering it with eggs, this temp will scramble the eggs. 170 is better if eggs are involved.

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