01-09-2013 02:50 PM
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.
The scoop on everything Q, from helpful tips to interesting tidbits, questions, answers, and more.
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites, nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.
© 1995–2015 QVC, Inc. All rights reserved. Trademark Notice