From the article: scald
Since pasteurization, scalding milk is no longer necessary, but many people continue to do so. I do for yeast breads. For one, it's an old habit and old habits die hard. Secondly, after cooling to 110 degrees, it creates a nice warm environment for the yeast. And thirdly, it helps break down the serum protein in milk that can adversely affect the bread's structure. Do you still scald milk? If so, when and why? Top Reasons to Scald Milk
Yes I do
- If recipe calls for it, I scald milk. I made two bread puddings a week apart, and forgot to scald the milk first on one of them. The texture was not as good in the one that was not scalded. This was the only difference, so I believe scalding does have some effect.
- —WylmaLynn
Scalding Milk Improves the Flavor
- I scald milk when making homemade yogurt. I put just a half cup or so of water in the bottom of the pan to help prevent scorching.
- —S_Khalsa
Scalding milk...Yes!
- Hi, All, Yes, I do still scald milk when called for. Why? Because, several times when I have not, the resulting product has not "turned out" as good. Also, I do suspect that scalding milk changes it somehow to allow the recipe to proceed normally...I can't put my finger on it (except that perhaps it "changes something" in the milk...but as for me..."If it ain't broke, don't fix it!!! Walt Gach
- —WaltGach
My reason to scald milk
- Because it tastes good! I began doing this in my early 20's because I found it brought out such a wonderful flavor. Dasvidanya!
- —Guest Sharon
Yeah, BUT!
- I do cause Ma did, but I wonder if it is like the story of the little girl who ask her Mom why she cut the end off the ham before baking. Her Mom said "My Mom did, so I do...,You'll have to ask Grandma." The little girl asked her Grandma why she cut the end of the ham off before baking? Grandma said "Because my Mom always did...,you'll have to ask Great-Grandma." Finally the girl ask Great Grand Ma why she cut the end of the ham before baking. Great Grand Ma said "Because I could never find one that would fit in my baking pan !" So "Yeah, BUT?????????
- —silvercliff_46
Scalding milk
- I still scald milk for my home made yogurt, though I'm not sure if it is absolutely necessary or not....:)
- —kismutt
Nope, It's a Pain
- Thank goodness we don't actually have to scald milk anymore! I don't...I'm all too likely to burn the milk instead of scalding. (I just can't seem to make myself sit still near the stove to watch the milk.) Plus, I've adapted a lot of my bread recipes so I can use powered dry milk instead of fresh... otherwise I inevitably will have milk going bad in the refrigerator. I've found I actually like the flavor better (I use more milk solids than strictly called for).
- —BethPete
Never
- Since milk is pasteurized or UH, I don't scald for bread ever. I don't have a problem with bread structure. Then again, some of my favorite breads have no dairy in them.
- —Guest gjen
It depends
- I'm pretty pedantic, and if the recipe says to do something i do it, at least the first time around. Kyle
- —nacheroo
No, But My Mom Does
- I don't, but my mom and aunts still do. Like you said, old habits etc. At least I got them to stop cooking pork tenderloin well-done. You have to choose your battles.
- —Chef_Mitzewich
Scalding
- I don't scald milk. And because I always use instant yeast now I don't even warm it proofing - although I do sometimes zap it in the microwave to bring it to room temp.
- —Guest Kevin
Still Scald Sometimes
- I still scald milk when making cinnamon buns and a few other yeast bread recipes that contain milk. I agree that warming liquids encourages a good rise from yeast and that breaking down tenacious milk protein molecules can be a good thing for bread structure.
- —tgruss
Follow the Recipe
- When baking, I follow the recipe. If it's an older recipe, then no doubt it will say to scald the milk. If it's a new recipe, it may skip that step. I prefer to follow whatever the recipe says especially if it's a baked item. That way my bread or cake will always turn-out right.
- —CarrollPellegrinelli
Not on purpose!
- When I do make bread sometimes the milk gets hotter than I intended it to and I have to let it cool down so it won't kill the yeast. But I haven't deliberately scalded milk for years, even though there are still good reasons for doing so.
- —ABBUSYCOOKS
I do
- I usually always scald the milk, again as it is a habit from when I first learned to cook. I like the warm environment it creates but didn't know the bit about the structure of the bread. I learn something new every day!
- —ElaineLemm
