Why Do Some Baking Recipes Call for Scalded Milk? — Baking Tips from The Kitchn

May 18, 2016

This post was originally published on this site

http://www.thekitchn.com/feedburnermain

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. The milk is then cooled for about five to 10 minutes to bring it to room temperature.

It all seems pretty fussy — so is it really necessary?

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