Once upon a time, people had to pasteurize milk through a process called scalding. Otherwise, they were exposed to bacteria that caused food-borne illnesses like typhoid fever, diphtheria, and even tuberculosis.
Then, in 1862, a French chemist named Louis Pasteur devised a process that could remove the microorganisms that caused beverages to spoil, and people started using it on milk. These days, milk is pasteurized and safe to consume without scalding.
Even though science has progressed so you don't need to pasteurize every gallon of milk that comes into your household, it's still a useful technique — especially for bakers.
What Is Scalded Milk?
Scalded milk is milk that is heated to a temperature of 180 degrees F and then cooled down to about 110 degrees F. Milk boils at 212 degrees F, so scalded milk does not reach boiling point.
Why Do You Scald Milk?
Although it's no longer necessary to scald milk for pasteurization, there's still merit in the practice. In yogurt making, for example, scalded milk removes unnecessary protein during dairy fermentation.
Scalded milk is especially useful for baking, where it adds airiness and bounce to yeast-based breads and cakes. Scalded milk can also help butter melt and sugar dissolve faster, creating a more uniform dough or batter.
Additionally, using scalded milk in a baking recipe will bring out more essence from flavor agents like cinnamon, citrus, and vanilla beans.
How to Scald Milk
- Pour your milk into a medium saucepan with a thick bottom that will allow you to cook evenly and avoid hot spots and scorching. Place your saucepan on the stove and turn the heat to medium.
- Stir the milk frequently, to prevent filming, until bubbles form around the edge and the milk starts giving off steam.
- When the milk starts bubbling, remove the pan from heat.
- Before you use the scalded milk in a recipe, let it cool down until it reaches 110 degrees F. Once the milk has cooled down, you can proceed with the recipe.
How to Scald Milk in the Microwave
To scald milk in the microwave, start by putting your milk in a microwave-safe container, like a large glass bowl. (You'll want something large enough to prevent spilling the milk and burning yourself).
Microwave the milk in 15- or 30-second increments, stirring after each cycle, until the middle of the bowl reaches 180 degrees F. Once it's there, remove the bowl, and set it somewhere it can cool down to 110 degrees F.
Can You Scald Milk in the Instant Pot?
Anyone who's made yogurt in the Instant Pot knows that it has the capability to scald milk. It's important to exercise caution when doing this (or cooking anything in your Instant Pot, for that matter) in order to avoid burning the milk or making contact with super-hot liquid.
To scald milk in the Instant Pot, all you need to do is carry out the initial step of making Instant Pot yogurt — scalding.
Add the milk to your inner pot, and secure the lid. Then, press the yogurt button until it says BOIL. When that stage finishes (the milk will be around 170 to 180degreesF), remove the pot, and let cool until the milk reaches 110 degrees F.
Related:
FAQs
When a skin of congealed proteins forms across the top and on the sides of the pan, you'll know you've reached the right temperature. You'll also see wisps of steam. To be doubly sure, use a reliable thermometer to check the temperature (milk scalds at 170 degrees).
How do you know if milk is scalded? ›
When a skin of congealed proteins forms across the top and on the sides of the pan, you'll know you've reached the right temperature. You'll also see wisps of steam. To be doubly sure, use a reliable thermometer to check the temperature (milk scalds at 170 degrees).
Do you stir while scalding milk? ›
Stir the milk frequently, to prevent filming, until bubbles form around the edge and the milk starts giving off steam. When the milk starts bubbling, remove the pan from heat. Before you use the scalded milk in a recipe, let it cool down until it reaches 110 degrees F.
Why does milk need to be scalded? ›
Milk is an excellent carrier of flavors, and in many recipes, the real purpose of the milk-scalding step is to infuse it with flavor – and therefore bring the flavor into the final dish.
What temperature will scald milk? ›
Scalded milk is dairy milk that has been heated to 83 °C (181 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured.
Is scalding milk the same as boiling? ›
Every once in a while, you may come across a recipe that calls for scalding the milk. This process involves heating the milk until just before it comes to a boil, when bubbles appear around the edge of the pan and an instant-read thermometer reads between 180°F and 185°F.
Can I scald milk in the microwave? ›
Microwave the milk for 30 seconds on medium-high heat.
It may be tempting to just put the dish in the microwave for 3-4 minutes at once, but doing this will cause the milk to heat unevenly and may even scorch or burn the milk.
Does scalding milk change the flavor? ›
Try not to allow the milk to come to a boil as that will change the flavor of the milk. If you blow it and it does boil, take it off right away and allow it to cool down. I would use it anyway, it's not optimum, but it also won't hurt anything.
How long does it take scalded milk to cool? ›
The milk is scalded with small bubbles appear around the outside of the saucepan, or the temperature registers 180 to 185 degrees F. 4. Cool the milk for about 10 minutes, until it dips below 138 degrees F (otherwise it can kill the yeast in a bread recipe.
What are the 5 steps to avoid scalding milk? ›
Steps
- To heat milk for a recipe or for child/adult consumption, use a small stovetop pot. There are proper milk saucepans that you can purchase if you wish.
- Heat low. ...
- Heat slow. ...
- Test the temperature. ...
- To heat milk for infant consumption, put the milk in a sterile bottle.
I find that my scalded milk doesn't always last a full 7 days in the fridge. Your experience may be different, but it's best to make sure it passes the sniff test after a few days before using.
What is the scalding method of cooking? ›
Scalding is accomplished in water heated to around 185 °F (85 °C), usually in a double boiler, which conducts the heat of the water, contained in a bigger pan, to a smaller pan containing the food, thus avoiding contact between food and water. This technique is commonly used to prepare milk for breads and custards.
What is the difference between scalded milk and steamed milk? ›
The distinction between them is that scalded milk is heated in a pan before boiling, whereas steamed milk is heated with a cleaner wand. You can easily make your own Cafe au lait at home.
Does scalding milk remove nutrients? ›
Note: The process of scalding milk does break down active enzymes, so although the nutritional content won't change, your baby won't be getting the same antibodies as he would from freshly expressed breastmilk or direct latch feeding.
What should scalded milk look like? ›
The milk is scalded with small bubbles appear around the outside of the saucepan, or the temperature registers 180 to 185 degrees F. 4. Cool the milk for about 10 minutes, until it dips below 138 degrees F (otherwise it can kill the yeast in a bread recipe.
How do you know if milk is boiled or not? ›
Watch for light bubbling and steaming. The milk is "scalded" once it has a tiny layer of foam at the top of the milk. Small bubbles will appear around the edge of the pot, and the surface will just barely steam. If you have an infrared thermometer, confirm that the milk has reached 82ºC (180ºF).
What does scalded milk taste like? ›
Yes, scalded milk can have a slightly different taste compared to regular milk. The heating process can cause some of the natural sugars in the milk to caramelize, resulting in a slightly sweeter flavor. Additionally, scalded milk may have a slightly thicker and creamier texture.
