Learning how to scald milk for pudding is important for certain types of puddings. Use scalded milk for custards, rice or bread pudding or any recipe where scalded milk is required. A scalded milk is, in most cases, cooled before using it so it will not kill the yeast in a bread dough recipe and also, to prevent melting or cooking of other ingredients in your pudding recipe. This method was used before pasteurization was invented. In the olden days, they scalded milk routinely to kill enzymes that spoiled the milk.
Things needed to scald milk for pudding:
Preparation to scald milk for pudding:
- Turn on burner; set it to medium low.
- Pour milk into saucepan.
- Watch carefully and do not stir. Steam will rise from milk; A light top-skin will form.
- Observe small bubbles start to form around the edge of milk on the inner saucepan rim.
- Remove scalded milk from the heat.
- Cool at room temperature until it reaches temperatures between 110 to 115 degrees F.
- Use scalded milk in your pudding recipe.
Suggestions and tips for using scalded milk:
Do not allow the milk to remain on heat after tiny rim-bubbles are seen.
Do not let the milk boil.
The time it takes to reach the scald point depends on the temperature of the milk when it starts heating in saucepan on medium-low.
This method can successfully scald milk using whole, 2-percent or skim milk.
Follow pudding instructions for using hot, warmed or cooled scalded milk.
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