Scalded Milk (2024)

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Learn how to make Scalded Milk, a tried and true technique that yields the fluffiest breads, rolls, and cakes you’ve ever tasted. This old-fashioned technique still has its place in the kitchen, and it’s remarkably easy to do.

Scalding milk is an old-fashioned technique used in some baking recipes. When you scald milk, you bring it to 170 degrees and a “skin” forms on the surface of the milk.

When our grandmothers were baking, they may have scalded whole milk as a food safety measure to kill harmful bacteria in unpasteurized milk. Of course, we don’t need to worry about that anymore since most milk undergoes the pasteurization process.

However, scalding milk can still be a useful baking technique to ensure dough rises properly. Milk contains whey protein, and whey protein in cold milk can inhibit a proper rise by weakening gluten. Scalding will deactivate the whey protein in milk, gluten will form more easily and be stronger, and that helps bread dough rise better. Yeast also blooms faster in warm liquids than cold, but do not add yeast to any liquid over 138 degrees or it will die.

Instructions for scalding milk on the stove and in the microwave are included down below; all you have to do is grab some milk and start baking.

Equipment and ingredient notes

• Scalding temperature: Milk scalds at 170 degrees Fahrenheit.
• Cool before using: Yeast dies at 138 degrees Fahrenheit, so allow the scalded milk to cool before using.

Step-by-step instructions

1. Choose a sturdy stainless steel pot or a heavy bottom saucepan; this will heat the milk evenly without burning. Over medium heat on the stovetop, cook the milk and watch for small bubbles rising from the bottom of the pan.

2. You don’t want the milk to reach its boiling point (212.9 degrees Fahrenheit) but you definitely want the milk heated through. When a skin of congealed proteins forms across the top and on the sides of the pan, you’ll know you’ve reached the right temperature. You’ll also see wisps of steam. To be doubly sure, use a reliable thermometer to check the temperature (milk scalds at 170 degrees). Allow to cool to about 110 degrees before using in a recipe (yeast dies at 138 degrees F).

Recipe tips and variations

• 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. Toscald milkfor custards or yogurt, heat 1 cup on HIGH (100%) power for 2 to 2 ½ minutes.
• Better flavors:Stir Vanilla bean, cinnamon, orange zest, herbs, and spices into warm milk with a spatula to bring extra flavor to a recipe. This is very important for ice cream recipes, custard, and pastry creams.
• Proofing dough:Heating milk deactivates the proteins in milk whey that can keep gluten from forming properly. It can also help activate yeast for sweet breads and cakes.
• Yogurt making:To make yogurt, sometimes dairy milk is scalded to kill off other bacteria that could compete with the yogurt culture.
• Melting fats:At its simplest, scalded milk helps warm ingredients up. It can help dissolve sugar in custards and other baking recipes. It can also assist in melting butter or chocolate in a bowl.
• No curdling: Warm milk can gently heat up eggs in custards so they don’t curdle later in the process. It can cut down on cooking time a little bit, too.
• In coffee: The French breakfast pick-me-up, cafe au lait, uses scalded milk blended with hot coffee for a creamy texture.