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.
Related:
FAQs
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.
Do you stir while scalding milk? ›
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.
Can milk be scalded 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 is the best 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.
What is the point of scalding milk? ›
Scalded milk is important when called for, esp in baking bread. It's for flavor. It shortens cooking time. And in bread making it deactivates a whey protein that weakens gluten that in turn can stop dough rising properly.
What type of milk is best for scalding? ›
A heavy-bottom pan is best for scalding milk because it will help it heat more evenly. Whole, skim, or powdered milk works best for scalding. Milks like almond, soy, cashew, or coconut lack the essential proteins that are affected by the scalding process.
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.
Try not to allow the milk to come to a boil as that will change the flavor of the milk. If you blow it and it does boil, take it off right away and allow it to cool down. I would use it anyway, it's not optimum, but it also won't hurt anything.
Does scalded milk curdle? ›
Don't Let It Boil
Boiling is a sure way to curdle milk. It's not just boiling. Heating milk too quickly, even if it never comes to a boil, can also curdle it. To prevent the dairy from curdling, heat the milk gently over medium-low heat.
Can you refrigerate scalded milk? ›
Fortunately, lipase can be inactivated at high temperatures, and milk can be safely stored in the fridge or freezer. Milk must be scalded before freezing, as lipase is still active even at low temperatures.
To infuse flavor.
Heat the milk and add an aromatic like a vanilla bean, coffee beans, fresh herbs, or a cinnamon stick, and that flavor will infuse right into the milk. This is quite helpful when you're making something with a milk base, like ice cream or pastry cream.
Is scalded breast milk better than formula? ›
This deactivates the lipase enzyme. Scalded milk is still a healthier choice than commercial infant formula.
What burns breast milk fast? ›
Apply cold compresses to the breasts, being sure to wrap them in a cloth or rag to avoid direct skin contact. This should only be done after expressing breastmilk in the shower. Intense physical activity can help to burn more calories, leaving less energy for milk production.
What temperature will scald milk? ›
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.
What should scalded milk look like? ›
The milk is scalded with small bubbles appear around the outside of the saucepan, or the temperature registers 180 to 185 degrees F. 4. Cool the milk for about 10 minutes, until it dips below 138 degrees F (otherwise it can kill the yeast in a bread recipe.
How do you know if milk is boiled or not? ›
Watch for light bubbling and steaming. The milk is "scalded" once it has a tiny layer of foam at the top of the milk. Small bubbles will appear around the edge of the pot, and the surface will just barely steam. If you have an infrared thermometer, confirm that the milk has reached 82ºC (180ºF).
How do you fix burnt milk? ›
The major problem with burnt milk is its pungent smell and a simple way to fix this is by boiling the milk with 2-3 cardamom pods.
