Scald milk recipe that will show you how to scald milk, how long to scald milk, and what to use for. This is a quick recipe that is quite simple, easy, straightforward, and when used in bakes like bread, and cakes make it lighter and fluffier.
In a heavy bottom stainless steel pot or saucepan, add the milk and cook over medium heat till the milk is heated and bubbles around the edges. Don’t bring the milk to a full boil, you only need it to be heated through and form a film on top. The film is the congealed protein forms .
Use an instant thermometer to check the temperature that it is 180F/83C. Leave to cool to about 110F and it's ready for use. It has to cool below 138F before using with yeast as a temperature of 138F kills off yeast.
Notes
Tips
Don't use dairy-free milk it won't work.
Use a deep pot or microwave-safe bowl that is bigger than you think you need just in case it accidentally bubbles over.
Milk is scalded when it reaches a temperature of 180F.
Cool the milk before using it in your bakes as the yeast will die at a temperature of 138F and prevent your dough from rising.
You can flavor the milk with vanilla, lemon zest, nutmeg, cinnamon, and any flavoring, herbs, or spices of your choice.
Stir the milk continuously to prevent it from burning, thickened or sticking to the bottom of the saucepan.
Don't leave the milk on the stove. Wait till it's done as it can quickly boil over or burn.
Stir frequently. Use a wooden spoon to stir and not metal as metal can mess with the temperature.
Be careful and avoid getting burnt especially when bringing out of the microwave.
As some milk will be evaporated during the process, add a bit more (i suggest ¼ cup for every 1 cup) than you need so when it's done, you have enough to use.
Let it cool down before you measure out how much you require to use in recipes.