Kitchen Myths

Facts and fiction about food and cooking, by Peter Aitken

You must scald milk before using it in certain recipes

3 Comments Posted by kitchenmyths on March 31, 2011

This myth has some basis in fact. Raw milk (milk that has not been pasteurized) contains enzymes that can interfere with the thickening action of milk and the rising of bread. The scalding destroys these enzymes. Today, almost all the milk that is sold has been pasteurized, a process of heating the milk to destroy bacteria. This has the same effect as scalding the milk, so by the time you buy the milk those nasty enzymes are already gone. Unless you milk your own cow, you can skip the scalding.

Scalding can however be beneficial if you are making yogurt or other cultured milk products. Even pasteurized milk contains some bacteria, and they can compete with the yogurt culture and affect the result. By heating milk to 180 degrees you eliminate most of these other organisms and give the desirable culture bacterial a clean slate to work with.

Ingredients milk

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3 responses to “You must scald milk before using it in certain recipes”

franz wurst October 27, 2011 at 8:42 am
this is my second comment

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beulahkemp May 21, 2012 at 5:40 am
Hello! Thank you for sharing this information! You know, I am highly occupied with the problems of healthy nutrition. I think that it is pretty difficult to get natural and harmless products in stores nowadays since most of them are made with the use of some chemicals. That is why I am so careful when choosing what to eat.

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