Scalded Milk
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.
Servings 4 servings
Calories 37kcal
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
- 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.
- 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 1/2 minutes.
Nutrition
Serving: 0.25 cup | Calories: 37kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 26mg | Potassium: 81mg | Sugar: 3g | Vitamin A: 99IU | Calcium: 69mg