Simple scalded milk is the key ingredient in deliciously fluffy pastries, bread, and cupcakes. You can scald milk in no time if you have a steel pan or a microwave-safe container, milk, and a kitchen thermometer.

Hi! My name is Shea, and I like baking. Several recipes ask for scalded milk, which some people may avoid since it is too much trouble. However, believe me, I’ve tried recipes with and without scalded milk. Take the additional few minutes to scald the milk, and you’ll be glad you did.

Today, we’ll look at how to properly scald milk for baking. Really, bakers, it’s so simple. By the end, you’ll be wondering why you haven’t been scalding milk more often.

Are you ready to ratchet up the heat?

Why Scald Milk for Baking?

Before we go into how to scald milk, let’s take a deeper look at why you should. After all, I know lots of folks who, when they see scalded milk in a recipe, just skip it. Is this a terrible thing? You will receive respectable results, but not spectacular results. Why settle for anything less?

Scalded milk had a special function back in the day. To destroy any form of germs in the milk, scalded milk was added. It also damaged enzymes that might keep some recipes from thickening.

Since milk is now pasteurized, scalding it for health reasons is no longer necessary. It doesn’t mean it’s not a useful baking method.

Scalded milk ensures that no whey interferes with the proofing process. Scalded milk just produces a fluffier product. But, if your recipe asks for scalded milk, go ahead and use it. You’ll be surprised how light, fluffy, and delicious your baked items become.

How to Scald Milk for Baking

There are two methods to scald milk: on the stovetop or in the microwave. Both strategies are described below. Both are straightforward to achieve. Microwaving, on the other hand, is much faster, making it excellent for bakers on a tight schedule.

Stovetop Method

A stainless steel saucepan (ideally with a heavier bottom for consistent cooking) and a kitchen thermometer are required for the stovetop approach. Then proceed as follows:

1. Pour the milk into the saucepan and heat it on medium.
2. Let the milk to create bubbles.
3. When milk is properly scalded, a protein skin forms on top.
4. When you observe this skin layer, use a thermometer to double-check the temperature.
5. Let to cool completely before using.

The ideal temperature is 170 degrees Fahrenheit. Since yeast kills around 138 degrees Fahrenheit, you must allow the milk to cool before using it in your recipe. If you add the scalded milk too soon, you will completely wreck your recipe.

Microwave Method

In a hurry? Don’t be concerned. The cooktop isn’t the only safe way to scald milk for baking. A microwave-safe container and a kitchen thermometer are required for this fast and simple approach. Follow these steps:

1. Fill the container with milk.
2. Microwave on high for 7 minutes.
3. Every 15 seconds, open the microwave and whisk the milk.
4. As steam begins to emerge from the milk, remove it from the microwave.
5. Use your thermometer to check the temperature.
6. Let to cool before using.

As you can see, the microwave makes scalding milk much simpler. It just takes a few minutes, and you’ll have scalded milk that will radically transform your dish for the better.

FAQs

Still have questions about scalding milk? I have your responses! Continue reading to get answers to some of the most often asked questions about how to scald milk for baking.

Do you have to scald milk to make bread?

No, it is not required. Yet, if your recipe requires scalded milk, why wouldn’t you? You’ve followed every other step of the recipe exactly. Don’t anticipate perfect results if you don’t use scalded milk, particularly if the recipe asks for it.

What can you use instead of scalded milk in a recipe?

Scalded milk cannot be substituted. In your recipe, you may just use ordinary milk (not scalded). Nevertheless, the milk should be at least at room temperature in order for the yeast to fully activate.

What would be the result of adding the yeast to the scalded milk before the milk was cooled?

Using scalded milk and yeast together is a formula for catastrophe. Yeast cannot withstand high temperatures. It will not activate correctly, leaving you with a very thick and gritty finish.

Final Thoughts

Scalding milk is fast and easy, taking just a few minutes of your time, but the effects are spectacular. Next time you bake, don’t forget to use scalded milk to get a fluffy texture like you’ve never had before.

Do you scald milk before baking with it?