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    You are in: Home / Community Forums / Recipe Requests - General / recipe using scalded milk
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    recipe using scalded milk

    Chef Tweaker
    Wed Feb 27, 2013 1:09 am
    Food.com Groupie
    Boy am I striking out tonight!

    First I tried to make How to Make German Quark. I saw in the comments that you shouldn't use ultra-pasteurized milk and I thought that was what I got but I noticed as I started that it WAS. I tried it anyways... adding the lemon juice last night. It has been 24 hrs and still not curdling. (its a wonder there is any nutritional value to that stuff!)

    My other plan was to make some Leban (Yogurt) using the starter from the last batch I made. It was rather old but I thought it would be worth a shot. Since the quark didn't set up... (tastes a little lemony too!) I figured it was worth a shot so I did the first steps of scalding the milk and getting it cooled off again. Also added some powdered milk. THEN I went to the fridge to pull out my old yogurt... only to find that it tasted like mold. Ewww.

    SOOO wondering what to do with my scalded, lemony milk?
    Dee514
    Wed Feb 27, 2013 1:49 am
    Forum Host
    I don't know how much milk you have to use up, the only things that come immediately to mind is to use the milk to make cooked (lemon flavored) pudding, homemade ice cream, use it in smoothies, use it as the liquid in yeast bread recipes (sweet breads because of the lemon flavor), or cakes, muffins, pancakes, etc.. Of course scalded milk isn't necessary for any of those applications, but it will work.
    Chef Tweaker
    Wed Feb 27, 2013 1:55 am
    Food.com Groupie
    Yes, realized after I posted that I forgot to mention that it is exactly 1 quart of milk.
    1Steve
    Wed Feb 27, 2013 4:51 am
    Food.com Groupie
    My bread pudding doesn't call for the milk to be scalded, but it won't make a difference. Calls for 1 quart of milk so will work well for you.

    http://www.food.com/recipe/aunt-emmas-bread-pudding-17752
    ellie_
    Wed Feb 27, 2013 6:58 am
    Food.com Groupie
    a lot of old bread recipes call for scalded milk and they also freeze well. We make this one every year and it used 3 cups scalded milk and also used lemon - you may like this or something like it Easter Bread
    Chef Tweaker
    Fri Mar 08, 2013 9:01 pm
    Food.com Groupie
    Thanks for all the ideas everyone! I decided to go with potato/leek soup. I figure the lemon will complement that and no danger of it curdling! icon_lol.gif
    Your comments did help me to realize that I needed to broaden my thinking to anything that uses milk.
    Amberngriffinco
    Sun Mar 10, 2013 2:27 pm
    Food.com Groupie
    custard

    pudding
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