How do you scald milk? If you are using certain recipes, you may need to know how to do this in order to follow the directions. To scald milk, you have to heat it to a high temperature, essentially burning it. Scalding is sometimes called for in order to get the milk to a temperature that will make it easy to blend with other ingredients.
You will need:
- A thick pan
- To scald milk, start out with a pan with a thick bottom. Since you will be burning the milk, it is important not to use a thin pan that will be damaged by the scalding. Using cold water, rinse the pan before adding the milk.
- Add milk to the pan. If the recipe calls for a small amount of milk, use a pan that is as small as possible in size. Otherwise, the scalded milk could be difficult to remove from the pan and may not blend well with the other ingredients. It is possible to scald milk and to keep the milk from becoming a solid mass stuck to the bottom of the pan.
- Heat the milk to close to a boil. It is not necessary to boil the milk in order to scald it. Stir occasionally while the milk is heating up, doing so more often if you are heating up a very small amount or you have a pan with a large bottom area. A very small amount of milk should be stirred constantly in order to keep it form solidifying or burning up.
- Scald milk in the microwave by placing it in a glass, microwave safe container and heating it in increments, checking it for its consistency. This will allow you to scald milk more quickly, but it may also result in an uneven scalding that can't be stirred as it heats up.