Caron wrote:
"I'm curious. I've seen a few recipes now, that call for scalded milk.
I
know how to scald milk, but I'm not really sure what affect scalded milk
has on a recipe, as opposed to non(?)scalded milk. Does anyone here
know?"
Thanks,
Caron
~~~~~~~~~~~~~
Caron:
Way back when raw milk usage was common, yeast recipes called for
scalding the milk since raw milk has enzymes which retard the yeast. The
enzymes are killed in pasteurization so I seriously doubt the need of
scalding the milk in the U.S. today - unless you have your own cow.
Raphael