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momto4kids_gw

Do I REALLY need to scald the milk?

15 years ago

I'm making a recipe that calls for me to scald the milk, then let it cool to room temperature. I'm then to dissolve yeast in warm water with some sugar. After the required time, add the cooled milk to the yeast/water/sugar mixture.

I thought scalding wasn't necessary anymore since milk is pasteurized. The only other reason I can think to require scalding is to have the milk warm to melt sugar or butter or such. But this recipe isn't looking to do that since nothing gets added to the milk and it has to be cooled before proceeding.

So....do I REALLY need to scald the milk?

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