While going through Grandma’s recipe box, you came across a baking recipe that includes a step to “scald” the milk. Initially, it may seem like an extra effort, but in the world of baking, every step counts. So, you grab a pan, place it on the stovetop, and start heating the milk. But you wonder, is scalding milk really necessary?
Some argue that scalding milk is a tradition that lingers from the past, done more for sentimental reasons than anything else. While the practice does have its roots in old food safety guidelines, it still offers benefits today, especially when it comes to rich bread recipes like buttery rolls. So, before you decide to skip this step, let’s delve into why baking recipes often call for scalded milk.
Back in the day, before pasteurization became the norm due to government regulations, people used to scald milk to prevent illnesses caused by harmful bacteria. While scalding milk may no longer be crucial for safety reasons today, it can enhance the flavor and texture of your baked goods.
Is scalding milk truly necessary? Technically, no, it’s not a must-do step, but it does have its advantages. In bread dough, scalding milk can alter the milk proteins, which can otherwise weaken gluten and hinder proper rising of the bread. This is why hot or scalded milk is often hailed as the key to achieving fluffy rolls and bread. Additionally, when used in other baking recipes, scalded milk provides an opportunity to infuse flavors like vanilla and cinnamon into the mixture.
Scalding milk is a simple process, but it requires attention to prevent burning. Here’s a quick guide on how to scald milk:
1. Pour cold milk into a heavy-bottomed saucepan. If you’re adding flavorings, incorporate them at this stage.
2. Heat the milk over medium heat, stirring frequently to prevent scorching. Be attentive as the milk can burn easily.
3. Cook until small bubbles form around the edges of the pan and steam rises from the surface. If you have a thermometer, aim for 180°F and then remove the pan from the heat.
4. If you added flavorings, strain out any solids before use.
When working with scalded milk, keep these tips in mind:
– Allow the scalded milk to cool before mixing it with yeast. Milk straight from the stovetop is too hot and can kill the yeast. Aim for a temperature around 110°F when combining with yeast.
– Avoid overheating the milk beyond 180°F to prevent scorching. Using a heavy-bottomed pan can help regulate the temperature.
– For a quicker method, you can scald milk in the microwave by heating it in short intervals, stirring in between, until it reaches 180°F.
