What is Scorching or Scalding Milk?
How do you scorch milk? Put milk in a pan (preferably a thin-bottomed one) over very high heat and leave the room. Come back when the smell becomes unpleasant and throw the milk and the pan away. “); //–> Seriously, to scorch milk is to burn it. The proteins stick resolutely to the bottom of the pan. The sugar also burns onto the pan and imparts an unpleasant flavor and color to the milk. And it is the devil to clean the residue of scorched milk from a pan. Many older recipes called for you to scald milk, that is, to bring it nearly to a boil (185°F, 85°C, or more), preferably in a thick-bottomed pan, and stirring actively, to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom. Scalding served two purposes, to kill potentially harmful bacteria in the milk, and to destroy enzymes that keep the milk from thickening in recipes. Pasteurization, however, accomplishes both of those goals, and since almost all store-bought milk in West
