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Kitchen & Food Talk

What is the purpose of scalding milk?

Started 1357753842.2 in Kitchen & Food Talk | Last reply 1357813556.29 by QualityGal

A friend and I were just discussing scalded milk. She had made some excellent tapioca pudding from scratch. I told her I can't stand the scalding process, its smells funny to me and that yucky skin forms on top. So we got to thinking, is the scalding process to kill germs in the old non-pasteurized milk (these are old recipes) or does scalding add something simple heating does not do? My thought was to use the microwave.

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Skylands1357754070.0076667 PostsRegistered 5/30/2010

Google is your friend:)

INXS1357754773.2532665 PostsRegistered 3/24/2007Location, location, location

I thought that was such an interesting question ....... I never even thought about it! I was looking forward to the responses but I guess we are not to question/discuss on this board and just google instead {#emotions_dlg.crying}

boby1357755472.6533110 PostsRegistered 2/10/2006Town of Ulster-suburb of Kingston, NY

depglass: Go to the head of the class! Older cookbooks advised that milk be scalded to kill off bacteria, but unless you're getting your milk right from the cow that's no longer necessary. SOME cooks and chefs believe that scalded milk reacts better with yeast and gluten, and thus use scalded milk when baking for a better rise and fluffier product. Many other cooks and chefs do not believe that it is ever necessary to scald milk as long as you're using pasteurized milk, so if it disgusts you, don't bother to scald your milk.

depglass1357759246.8125017 PostsRegistered 11/14/2006

This board is my friend. I get better answers here, and they are current.

Clover291357759964.6711508 PostsRegistered 1/19/2008

I'd never even heard of scalded milk before this thread.

Rainbows a­nd Roses1357760186.718545 PostsRegistered 6/4/2011

This is also a great question and I am glad someone posted the answer. I agree I like updated information and sometimes google has articles from years and years ago.

"Crying is for plain women, Pretty women go shopping." Oscar Wilde

"The most beautiful makeup of a woman is passion but cosmetics are easier to buy." YSL

Jackaranda1357760335.9876481 PostsRegistered 10/6/2004
On 1/9/2013 skylands said:

Google is your friend:)

Why? It is more fun to talk with all the ladies here!

Last edited on 1/9/2013

Last edited on 1/9/2013

Please don't put me in a timeout. Used to be N Drew and Trixie Beldon..

esmeraldag­ooch1357762062.6213298 PostsRegistered 1/7/2008Adopt a Rescue Pet, who rescues who?

I have a friend who scalds milk and cream. It lasts much longer than the pull date. I purchase ultra pasturized milk from Horizon organics. It's much like my friend is doing with regular milk.

“Every woman that finally figured out her worth, has picked up her suitcases of pride and boarded a flight to freedom, which landed in the valley of change.”
Shannon L. Alder

Beebo1357764540.5076960 PostsRegistered 4/13/2010

depglass, I am glad that you asked the question here rather than Googling it. I had never thought about why and it is interesting reading the answers.

KYToby1357786426.8231954 PostsRegistered 2/19/2012

Scalding has several purposes. In times gone by, when most milk was fresh and non-pasteurized, scalding milk killed germs and allowed end product to last longer. Heating denatures some enzymes and proteins in milk, and this allows gluten to form more easily and bread to rise better; many recipes no longer require this step, and ultimately, the benefit may be negligible in the finished bread. The most important reason to scald milk now is for making homemade cheese, yogurt, where any existing bacterian in the milk needs to be killed before innoculating with the culture.

gubby11357798161.9831561 PostsRegistered 4/13/2010puget sound

Google is skylands only friend : )

WRX1357799069.283346 PostsRegistered 3/22/2010

For what it's worth...Smile

In my clam chowder recipe, scalding the milk helps it thicken more (destroys the enzymes that prevent thickening) and also keeps it from curdling when being added to the boiling broth.

I know I tried not scalding it for this recipe once and it didn't turn out as well.

QualityGal1357813556.276923 PostsRegistered 11/9/2007MI
On 1/9/2013 Nancy Drew said:
On 1/9/2013 skylands said:

Google is your friend:)

Why? It is more fun to talk with all the ladies here!

Last edited on 1/9/2013

Totally agree!!!

Sometimes the smallest things take up the most room in your heart.― Winnie the Pooh

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