19
May
In a lot of recipes especially older ones passed down from family members scalding the milk is likely a hold over from the days before milk was pasteurized and distributed commercially. Pot you will want to use a 4 quart pot or smaller thermometer you can use any thermometer that can quickly read the temperature of the milk such as this instant read digital thermometer however i prefer to use a candy thermometer with a pot clip so you can monitor it closely.
How to scald breast milk on stovetop.
Scalding point of milk. But i d also say that if you are worried heat organic milk or any dairy that is traditionally pasteurized 161f for 15 seconds to the scalding point or 180f. Any milk or dairy that says uht or ultra pasteurized you can use as is. If you want to warm it up a bit before using that s perfectly fine too.
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.
Scalded milk is dairy milk that has been heated to 83 c 181 f. At this temperature bacteria are killed enzymes in the milk are destroyed and many of the proteins are denatured. Don t let it exceed 212 f 100 c.
If it does exceed 212 f 100 c you will need to start over again with fresh milk. The proteins and chemistry of the milk changes when it boils and won t react the same way in your recipe as scalded milk would. Always use your hot pads to remove the bowl from the microwave.
How to scald breast milk on stovetop. I find this method to take the shortest amount of time. Pot you will want to use a 4 quart pot or smaller thermometer you can use any thermometer that can quickly read the temperature of the milk such as this instant read digital thermometer however i prefer to use a candy thermometer with a pot clip so you can monitor it closely.
Scalding serves three purposes. It kills harmful bacteria that may spoil the food being prepared it destroys enzymes that may affect the way the milk performs in the recipe and it raises the temperature of the milk to speed up results. In a lot of recipes especially older ones passed down from family members scalding the milk is likely a hold over from the days before milk was pasteurized and distributed commercially.
These days if you re buying your milk from a store scalding milk for health reasons isn t really a concern. Science of boiling milk. The boiling point of milk is close to the boiling point of water which is 100 degrees c or 212 degrees f at sea level but milk contains additional molecules so its boiling point is slightly higher.
How much higher depends on the chemical composition of the milk so there isn t a standard boiling point of milk that you can look up. Scalded milk is milk that has been heated to 82 c 180 f. At this temperature bacteria are killed enzymes in the milk are destroyed and many of the proteins are denatured.
In cooking milk is typically scalded to increase its temperature or to change the consistency or other cooking interactions due to the denaturing of proteins. The temperature of scalded milk must be cooled from 180 degrees to 110 degrees before active dry yeast is dissolved in it otherwise the high heat will kill the yeast. If you are using instant yeast which is the same as bread machine yeast and rapid rise yeast dissolving yeast in a liquid is no longer necessary and the scalding step can be omitted.