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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