08
May
Stir it fairly frequently with a wooden or heat proof silicone spatula. In comparison to using a regular pot using this kettle ensures that you do not contaminate the milk.
On scalding milk for still custards.
How do i scald milk. Milk scalds at 170 degrees fahrenheit. Yeast dies at 138 degrees fahrenheit so allow the scalded milk to cool before using. Pour milk into a microwave safe container and microwave on medium high 70 power stirring every 15 seconds just until steam begins to rise from the milk.
To scald milk for custards or yogurt heat 1 cup on high 100 power for 2 to 2 1 2 minutes. Some baking recipes call for scalded milk. That is milk brought nearly to a boil and then cooled down.
Scalded milk makes yeast breads lighter and sponge cakes springier. It also helps dissolve sugar and melt butter and extracts the most flavor from vanilla beans cinnamon citrus peels and other flavor agents. Best of all it s easy.
To scald milk start by pouring it into a saucepan on the stove. Then heat the milk over medium low heat which will prevent it from burning or sticking to the bottom of the pan. Keep stirring the milk for 4 5 minutes.
When you notice steam and bubbles forming near the edge on the pan take the milk off the stove. Here s how to scald milk. Use a heavy bottomed saucepan and pour in your cold milk.
Set the pan over medium heat. Stir it fairly frequently with a wooden or heat proof silicone spatula. This will prevent the milk from burning.
Watch the milk during the entire heating and scalding process it should take 4 to 5 minutes to scald. Stir frequently until you see the steam and bubbles appearing at the edge. Stirring will prevent a protein film from developing on the surface of your milk.
In comparison to using a regular pot using this kettle ensures that you do not contaminate the milk. Also the spout makes it easy to pour out the milk later on. I usually sterilise the kettle with hot water first before pouring my milk in.
Also have an ice bath ready to set the kettle in after scalding your milk. In a heavy bottomed sauce pan add milk and heat on medium low. You may also use reconstituted powdered milk for this purpose.
Stir frequently to ensure milk doesn t thicken and burn on the bottom of the pan. Keep heating the milk until it starts to steam and small bubbles start to form around the edges of the pan. Measure 1 cup of milk in the measuring cup and place it into the microwave.
Set the microwave to two minutes and start cooking the milk on high. Stop the microwave after one minute and stir the milk with the spoon. Start the microwave again and cook the milk for the remaining minute.
On scalding milk for still custards. I have never really understood the whole scald the milk for a still custard thing. I understand the neccessity for creme anglaise and pastry cream but i don t get the importance for baked custards.
I scanned previous posts and didn t see an answer to this.