Once upon a time, people had to pasteurize milk through a process called scalding. Otherwise, they were exposed to bacteria that caused food-borne illnesses like typhoid fever, diphtheria, and even tuberculosis.
Then, in 1862, a French chemist named Louis Pasteur devised a process that could remove the microorganisms that caused beverages to spoil, and people started using it on milk. These days, milk is pasteurized and safe to consume without scalding.
Even though science has progressed so you don't need to pasteurize every gallon of milk that comes into your household, it's still a useful technique — especially for bakers.
What Is Scalded Milk?
Scalded milk is milk that is heated to a temperature of 180 degrees F and then cooled down to about 110 degrees F. Milk boils at 212 degrees F, so scalded milk does not reach boiling point.
Why Do You Scald Milk?
Although it's no longer necessary to scald milk for pasteurization, there's still merit in the practice. In yogurt making, for example, scalded milk removes unnecessary protein during dairy fermentation.
Scalded milk is especially useful for baking, where it adds airiness and bounce to yeast-based breads and cakes. Scalded milk can also help butter melt and sugar dissolve faster, creating a more uniform dough or batter.
Additionally, using scalded milk in a baking recipe will bring out more essence from flavor agents like cinnamon, citrus, and vanilla beans.
How to Scald Milk
- Pour your milk into a medium saucepan with a thick bottom that will allow you to cook evenly and avoid hot spots and scorching. Place your saucepan on the stove and turn the heat to medium.
- Stir the milk frequently, to prevent filming, until bubbles form around the edge and the milk starts giving off steam.
- When the milk starts bubbling, remove the pan from heat.
- Before you use the scalded milk in a recipe, let it cool down until it reaches 110 degrees F. Once the milk has cooled down, you can proceed with the recipe.
How to Scald Milk in the Microwave
To scald milk in the microwave, start by putting your milk in a microwave-safe container, like a large glass bowl. (You'll want something large enough to prevent spilling the milk and burning yourself).
Microwave the milk in 15- or 30-second increments, stirring after each cycle, until the middle of the bowl reaches 180 degrees F. Once it's there, remove the bowl, and set it somewhere it can cool down to 110 degrees F.
Can You Scald Milk in the Instant Pot?
Anyone who's made yogurt in the Instant Pot knows that it has the capability to scald milk. It's important to exercise caution when doing this (or cooking anything in your Instant Pot, for that matter) in order to avoid burning the milk or making contact with super-hot liquid.
To scald milk in the Instant Pot, all you need to do is carry out the initial step of making Instant Pot yogurt — scalding.
Add the milk to your inner pot, and secure the lid. Then, press the yogurt button until it says BOIL. When that stage finishes (the milk will be around 170 to 180degreesF), remove the pot, and let cool until the milk reaches 110 degrees F.
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FAQs
Scalded milk is especially useful for baking, where it adds airiness and bounce to yeast-based breads and cakes. Scalded milk can also help butter melt and sugar dissolve faster, creating a more uniform dough or batter.
Why do recipes say to scald milk? ›
Scalded milk is especially useful for baking, where it adds airiness and bounce to yeast-based breads and cakes. Scalded milk can also help butter melt and sugar dissolve faster, creating a more uniform dough or batter.
How long does it take to scald 1 cup of milk in the microwave? ›
Microwave: Pour milk into a microwave-safe container and microwave on MEDIUM-HIGH (70%) power, stirring every 15 seconds, just until steam begins to rise from the milk. To scald milk for custards or yogurt, heat 1 cup on HIGH (100%) power for 2 to 2 ½ minutes.
What are the 5 steps to avoid scalding milk? ›
Steps
- To heat milk for a recipe or for child/adult consumption, use a small stovetop pot. There are proper milk saucepans that you can purchase if you wish.
- Heat low. ...
- Heat slow. ...
- Test the temperature. ...
- To heat milk for infant consumption, put the milk in a sterile bottle.
Stop microwaving the milk once it reaches 180 °F (82 °C). Don't let it exceed 212 °F (100 °C). If it does exceed 212 °F (100 °C), you will need to start over again with fresh milk. The proteins and chemistry of the milk changes when it boils and won't react the same way in your recipe as scalded milk would.
How to tell if milk is scalded? ›
Heat the saucepan over medium heat, stirring frequently. 3. The milk is scalded with small bubbles appear around the outside of the saucepan, or the temperature registers 180 to 185 degrees F.
What is the difference between scald and steamed milk? ›
The distinction between them is that scalded milk is heated in a pan before boiling, whereas steamed milk is heated with a cleaner wand. You can easily make your own Cafe au lait at home.
What is the easiest way to scald breast milk? ›
Place the milk in a clean pan over low heat on the stove (or other heating device, but not a microwave). Heat the milk just to the point that it is bubbling around the edges but not boiling, as boiling will reduce or destroy valuable immunologic properties (Lawrence and Lawrence, pp.
Does scalding milk change the flavor? ›
The heating process can cause some of the natural sugars in the milk to caramelize, resulting in a slightly sweeter flavor. Additionally, scalded milk may have a slightly thicker and creamier texture.
How hot can you heat milk before it burns? ›
When you overheat milk as high as 100°C, lactose reacts with proteins and forms a brown side products and undesirable aroma. Fats become involved in oxidation reactions that create an unpleasant flavour. In short, you get scorched milk.
Which utensil is good to boil milk? - Quora. Copper bottomed stainless steel vessels are good to boil milk because the copper bottom helps the vessel heat up fast and the stainless steel is easy to clean.
What is the primary purpose of scalding milk? ›
In the old days, the main purpose of scalding milk was to kill bacteria. However, today (most) milk is pasteurized and therefore we only scald milk for the secondary reasons. Scalded milk is milk heated to a near boil, then cooled.
Why do recipes call for scalded milk? ›
The whey protein in milk can actually weaken gluten, preventing bread doughs from rising properly, but when you scald the milk, you actually deactivate this protein. Scalding milk also helps ensure a tender crumb.
Can you still make yogurt if the milk is boiled? ›
Does Boiling before Culturing Ruin the Yogurt? No. The milk will not curdle when boiled unless acid is also present, and the integrity of the fat in milk is actually strengthened by boiling.
Can you put scalded milk in fridge? ›
Store scalded milk
After it's cooled, put the milk into a storage container (a bottle or breast milk freezer bag) and immediately store it in the refrigerator or freezer.
What is the difference between scalded milk and pasteurized milk? ›
However, the temperature at which milk is pasteurized (145F/62C for longer times or up to 162F/72C for less time) is lower than the temperature of scalding (180F). With pasteurization, bacteria and enzymes are mostly neutralized and the milk protein is somewhat denatured (changed/broken down).
What is scalded milk mean? ›
Scalded milk is dairy milk that has been heated to 83 °C (181 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured.
Why does scalded milk taste different? ›
The heating process can cause some of the natural sugars in the milk to caramelize, resulting in a slightly sweeter flavor. Additionally, scalded milk may have a slightly thicker and creamier texture.
What are the benefits of scalded milk? ›
Scalded milk is when milk is brought close to a boil, reaching 180°F, before removing it to cool. It helps improve the texture of baked goods, infuse flavors, melt butter and sugar, and reduce the cooking time of sauces.
