How to Scald Milk

Learn how to scald 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 implies that something is ruined or burned, but with milk, that’s just not the case. Heating milk up can kill off enzymes that keep bread dough and batters from fully rising, but there are some other good reasons to scald milk, too. 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.

Tutorial 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 with a heavy bottom; this will heat the milk evenly without burning. Over medium heat, cook the milk and watch for bubbles.
2. You don’t want the milk to fully boil, but you definitely want the milk heated through. When a skin of congealed proteins forms across the top, you know you’re done. 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. To scald milk for custards or yogurt, heat 1 cup on HIGH (100%) power for 2 to 2 ½ minutes.
• Better flavors: Vanilla bean, cinnamon, orange zest, and herbs can all be steeped in warm milk and 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.
• 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.

Delicious baking recipes:

• Homemade crescent rolls
• Hot milk cake
• Soft yeast dinner rolls
• Challah

How to Scald Milk

Learn how to scald 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.

Author: Meggan Hill

5 from 14 votes

ReviewPrint

Cook Time 3 minutes mins

Total Time 3 minutes mins

Servings 4 servings

Course Pantry

Cuisine American

Calories 37

Ingredients 

• ▢ 1 cup milk

Instructions 

• In a small saucepan over medium heat, add milk and heat until a skin forms on top of the milk, about 170 degrees.
• Watch carefully to make sure the milk doesn’t boil. Remove immediately from heat and cool to 110 degrees before proceeding with your recipe.

Notes

1. Scalding temperature: Milk scalds at 170 degrees Fahrenheit.
2. Cool before using: Yeast dies at 138 degrees Fahrenheit, so allow the scalded milk to cool before using.
3. 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.
4. Better flavors: Vanilla bean, cinnamon, orange zest, and herbs can all be steeped in warm milk and bring extra flavor to a recipe. This is very important for ice cream recipes, custard, and pastry creams.
5. 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.
6. Yogurt making: To make yogurt, sometimes dairy milk is scalded to kill off other bacteria that could compete with the yogurt culture.
7. 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.
8. 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.
9. In coffee: The French breakfast pick-me-up, cafe au lait, uses scalded milk blended with hot coffee.

Nutrition

Calories: 37kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 26mgPotassium: 81mgSugar: 3gVitamin A: 99IUCalcium: 69mg

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Meggan Hill

Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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