Scalding Milk

When using scalded milk in a yeast-leavening recipe, the hot milk kills the protein, allowing the gluten to stay intact. Scalded milk helps dissolve sugar and yeast, resulting in a better rise in the dough. Milk is used in recipes as a medium for infusing flavors in recipes. For example, milk may be steeped with whole vanilla beans, fresh herbs and spices. This technique is used in ice cream recipes, pastry cream, and other dessert recipes.

How to Scald Milk on the Stovetop

1. Pour milk into a heavy bottom saucepan. Slowly heat milk over medium-low heat.
2. Do not bring the milk to boil.
3. Look for steam and small bubbles around the edges of the saucepan.
4. Scalded milk is heated to 180F (82 C).
5. Remove immediately from the heat.