In article >,
eldersprig > wrote:

> If a recipe calls for milk at a specific temperature (90 - 100
> degrees, so its not too high to destroy the yeast I suppose) how do
> you get it to talk temperature? With an insta-read thermometer I can
> get water to a specific temperature by checking the tap to get it at
> the right point, but how do I do the same to milk?

Heat it a little higher, let it cool to the target range, add the yeast.

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