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Jean B.[_1_]

wrote:
> On Thu, 02 Jul 2009 13:10:46 -0400, "Jean B." > wrote:
>
> Snipped Bob's recipe that I've saved to use soon.
>> Yes, breakfast is exactly what I am thinking. Does the milk need
>> to be scalded? Most recipes don't call for that.
>
> Way back when, milk was scalded for two reasons; to kill bacteria and
> to neutralize an enzyme that prevented it from thickening properly in
> recipes.
> Pasteurization accomplishes that these days so, unless you're using
> raw milk, it's not necessary to scald. Or, if you're like Bob, and
> like the taste, go for it.
>
> Ross.

I associate scalded milk with my parents. It IS a different
flavor, and I am not sure I want that. Actually, I was drinking
plain Calorie Countdown the other day, and now that we are
discussing this, I guess that is what the flavor reminded me of.
Whatever it was, I didn't like it and ended up disguising that
with a drop of almond extract and a bit of Splenda. Not bad.

--
Jean B.