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Q&A for How to Scald Milk
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QuestionCan I use skim milk to make scalded milk?Community AnswerYes. It won't have the creaminess of whole milk, but it will scald just fine. Try adding a teaspoon of melter butter to a cup of skim milk to increase the fat content.
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QuestionWhat is the temperature of scalded milk? And what temperature does it need to cool off to?Community AnswerHeat up to 185-195F (or 85-90C). Cool down to about 105F (or about 40C). Letting it cool down appropriately is essential so the hot milk doesn't alter other ingredients.
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QuestionCan cashew milk be used to make scalded milk?Sarah BattilanaCommunity AnswerNo; cashew milk doesn't have the same proteins as milk from a cow, so the scalding process won't have the same effect.
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QuestionIf I accidentally boil the milk, can I still use it if I let it cool?Community AnswerIf you accidentally boil milk, it will stick and burn on the bottom of the pan/pot. There will be a burned/sour flavor to the milk. I did it once and it smelled and tasted awful. It is best to start over in a clean pot/pan with a new batch of milk.
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QuestionCan scalded milk be refrigerated overnight?Community AnswerYes. Be sure to cover it with plastic wrap or aluminum foil though (or even store it in a clean, airtight container).
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QuestionCan almond milk be used to make scalded milk?Community AnswerNo. Almond milk doesn't contain the same proteins as milk from a cow does. You can heat it, but the chemistry in almond milk won't be the same as in scalded cow milk.
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