Scalded milk is milk heated to about 180°F (83°C), just below boiling. This kills bacteria and deactivates enzymes that can affect cooking. While not necessary for safety today because most milk is pasteurized, scalding is still used to improve recipes by helping ingredients dissolve, creating a smoother texture in dishes like custards and puddings, and making breads and cakes lighter.
To Scold Milk:
- Place in a saucepan over a low to medium heat.
- Stir continuously to prevent a skin forming and also to prevent the milk from burning at the bottom.
- Heat the milk until it starts to simmer, forming tiny bubbles around the edges, do not allow it to boil.
- Remove from the heat and allow to cool to the required temperature.