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The scalding technique - bringing milk just to a
boil - was traditionally done to kill the enzymes that caused milk to spoil. Now
the enzyme is destroyed by the heat of pasteurization.
Scalding milk is no longer be necessary when making custard,
but note that warming the milk may be needed in the recipe for sake of the
temperature of the ingredients as a whole. (I
only use it when I am infusing flavor into the milk with vanilla beans, citrus
peels, etc.)
However, in bread baking, scalding the milk
before cooling and adding it to the recipe is still used. It is necessary
because of the whey proteins in milk need to be inactivated. They can weaken the
gluten of bread dough and produce a dense loaf unless the milk is scalded.
To scald milk
- NOTE: with less than 1/2-cup, scalding is not necessary
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 | Heat milk or reconstituted milk nonfat dry
milk in a heavy bottomed saucepan under low heat, stirring occasionally.
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| Heat it, bringing it just below the
boiling point without actually boiling it. |
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| As soon as you start seeing milk bubbles
forming around the inside edges of the pot, it forms a skin on top (if you
stir it, you won't see the skin), as well as some steam rising, remove it
from the heat; it is now scalded. |
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| In general, cool the milk to room
temperature before using; you don't want to melt or partially cook other
ingredients. In bread dough, the scalded milk will kill the yeast if too
cool or too hot, as well as precook the flour. Remember to cool it to
around about 110 - 115 degrees F, measured with an instant read
thermometer, and then add it to the recipe.
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