How to scald milk

Have you ever found yourself in the kitchen, ready to whip up a delicious recipe that requires scalded milk but unsure how to achieve the perfect temperature? Perhaps you’re making a custard or a batch of homemade hot chocolate, and you need that rich, creamy texture that only scalded milk can provide. It’s a technique that may seem intimidating at first, but with a bit of guidance, you can master it and elevate your culinary creations.

To scald milk, heat it slowly in a saucepan over medium-low heat until it reaches about 180°F (82°C), just before boiling. Stir it occasionally to prevent a skin from forming, and use a thermometer for accuracy.

Scalding milk is a simple yet important kitchen technique that helps enhance flavors and textures in various recipes. Begin by pouring the milk into a saucepan, using a heavy-bottomed pot to help distribute heat evenly and prevent scorching. Turn the heat to medium-low, allowing the milk to warm gradually. Keep an eye on it, stirring gently and regularly to avoid any unwanted skin forming on the surface.

As you heat the milk, use a thermometer to monitor the temperature; you want to reach around 180°F (82°C), where tiny bubbles start to form along the edges but the milk does not boil. If you don’t have a thermometer, look for visual cues: the steam rising from the milk and small bubbles breaking the surface indicate that it’s reached the desired temperature. Once it reaches this point, remove it from the heat immediately and let it cool slightly before using it in your recipe. This technique is especially useful for baking, cooking, or making soups, as it prepares the milk for better incorporation and helps bring out its natural sweetness.