Scald milk by bringing it to a near-boil, stirring it regularly, watching for a skin to form on the surface and cooling it before using it in recipes. Although scalding takes only a few minutes, cooling it to a usable temperature can take several more. You need a saucepan, a stove and a wooden spoon.
- Pour milk in the saucepan
Measure out the amount of milk you need, and pour it into a saucepan. One reason some bread recipes call for scalded milk is because the scalding process creates lighter, airier bread. In this case, only scald milk for recipes calling for 1/2 cup or more.
- Slowly heat the milk
Turn the burner onto low heat. Slowly heat up the milk.
- Stir the milk
Stir the milk occasionally with the wooden spoon as it heats.
- Remove the milk from the stove before it boils
Heat up the milk to just below the boiling point. You know that the milk is scalded when bubbles form, steam rises and a skin forms on the surface of the milk. Once it reaches this point, remove the saucepan from the stove.
- Cool the milk
Allow the milk to cool until it reaches room temperature. Follow the specific recipe to determine the best temperature at which to use the scalded milk.