If a recipe calls for scalded milk, and I use regular milk...?!


Question: If a recipe calls for scalded milk, and I use regular milk!.!.!.!?
without scalding it first, does that affect the outcome!?
Like a custard recipe I have calls for scalded milk!.!.!.!. will it change somehow if I don't scald the milk first!?Www@FoodAQ@Com


Answers:
The scalding of milk is to bring up the temperature so when you add the thickening agents, it thickens up, and faster too!. It also helps if you're adding eggs so the eggs don't cook or curdle!. So, yes, it will effect the recipe and the outcome!. You need to scald the milk!.Www@FoodAQ@Com

The reason behind "scalded milk" in most recipes is that milk wasn't always pasturized!. A lot of people either had a milk cow or bought "raw" milk!. Pasturization is scalding the milk to kill the bacteria!.

Ok, now you just need to heat the "pasturized, homogenized" milk we get today to the correct temperature!. You do not need to heat it to just under the boiling point then cool back down to correct temperature!.

This is an unnecessary step now! and won't change your end product!.

Homogenized milk is blended so the cream left in it doesn't rise to the top! There is a tiny bit of butter fat or cream even in fat free milk!. It is what gives milk its flavor!Www@FoodAQ@Com

I have made a custard pie without scalding the milk first, and it didn't affect the taste at all!. I did, however, brink the milk to room temperature before using it in a recipe!.Www@FoodAQ@Com

It's not a hard or complicated process and I wouldn't recommend altering the recipe's directions!. It's different than altering the type of milk, not the method of making the recipe!.Www@FoodAQ@Com

It can either change the products taste or looks, or colour, or even consistency, i reccomend using engridients exactly as they are listed especially for dairy products- but u could buy just ready-made custard minus the effort!Www@FoodAQ@Com

yesWww@FoodAQ@Com





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