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Scalded Milk Recipe

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This recipe for Scalded Milk is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Milk
Directions:
Directions:
In a heavy bottomed sauce pan, add milk and heat on medium-low.
Stir frequently to ensure milk doesn’t thicken and burn on the bottom of the pan.
Keep heating the milk until it starts to steam and small bubbles start to form around the edges of the pan. It’s important not to BOIL the milk.
Remove from the heat. Typically, the recipe calls for the milk to cool before use.
Personal Notes:
Personal Notes:
Scalding is no longer necessary to remove bacteria from milk as it has been pasteurized but some recipes still call for it to be scalded

 

 

 

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