scald milk

[sissy sue]

How do you scald milk? I know you heat it up, but how much? I want to make some dinner rolls that call for it.
Thanks

[Zurie]

Yes, it's confusing, isn't it?

It means bringing milk to JUST below boiling point -- when the top layer of the milk starts to make tiny bubbles.

[sissy sue]

O K, thank you. I can't waite to try the dinner rolls, there are so many good reiews on them. I have tried so many recipes, hope this one works for me. Kittencal recomends it.
Thanks bunches

[DrGaellon]

When you see bubbles around the edge of the pan, turn off the heat.

[Zeldaz]

Scalding milk is pretty much obsolete, but you can do it if you want. Heat it to 180 Fahrenheit.

"Scalded milk is milk that is brought almost to a boil in a pan while stirring like the devil to keep a skin from forming. The purpose of scalding was threefold: to kill any potential bacteria, to break down the enzymes that keep the milk from thickening in recipes, and to speed up the recipe by melting the fat. With modern pasteurization, the first two reasons become obsolete, as pasteurization kills bacteria and breaks down enzymes. So if you buy your milk in a supermarket, scalding is a step you can skip.
Pasteurization does not heat up your milk, though; it does not accomplish the third scalding reason, to speed up the combining time of your recipe. In a recipe that calls for scalded milk, simply heat the milk in the microwave at 30 second intervals until it is warm but not yet hot. Add it to your recipe and complete as directed.
One important caveat is that if you buy unpasteurized milk, often called raw milk, you really should scald your milk if using it to make breads.

Scalded milk tips from Ochef.com:
Rinse your pan with cold water before adding and heating the milk, keep the heat to medium, and stir attentively.
Heat the milk in a double boiler and stir occasionally.
Heat the milk in a heat-proof glass container in a microwave oven."