milk at specific temperature
 

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?

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.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

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.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

eldersprig > wrote in
:

> 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?
>

Are you serious? Heat the milk gently and check the temperature frequently.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

eldersprig > wrote in
:

> 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?
>

Are you serious? Heat the milk gently and check the temperature frequently.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Mon, 22 Nov 2004 02:36:09 +0000, eldersprig wrote:

> the right point

You could also just adjust your time expectations a bit.

Colder the milk the longer the rise. If the milk is at, say, room temp
it will take a little longer. Right out of the frig.. longer still.

The temperature of the flour also factors into this. A lot of people
do not 'proof yeast' these days so if you mix your yeast into the
flour it will not be so 'shocked' by the cold milk.

On Mon, 22 Nov 2004 02:36:09 +0000, eldersprig wrote:

> the right point

You could also just adjust your time expectations a bit.

Colder the milk the longer the rise. If the milk is at, say, room temp
it will take a little longer. Right out of the frig.. longer still.

The temperature of the flour also factors into this. A lot of people
do not 'proof yeast' these days so if you mix your yeast into the
flour it will not be so 'shocked' by the cold milk.