The Jam Lady mentioned her Cream Cheese Coffee Cake this morning and
it motivated me to make it. I calls for scalded milk and I've always
done that. Buy what does the scalding actually do? How would it be
different if you just used milk?

Lou

"Lou Decruss" > ha scritto nel messaggio
...
>
> The Jam Lady mentioned her Cream Cheese Coffee Cake this morning and
> it motivated me to make it. I calls for scalded milk and I've always
> done that. Buy what does the scalding actually do? How would it be
> different if you just used milk?
>
> Lou

It deactivates an enzyme--
http://www.judithgreenwood.com.

"Lou Decruss" > wrote in message
...
>
> The Jam Lady mentioned her Cream Cheese Coffee Cake this morning and
> it motivated me to make it. I calls for scalded milk and I've always
> done that. Buy what does the scalding actually do? How would it be
> different if you just used milk?
>
> Lou

Some good info from http://www.ochef.com/586.htm:

"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 Western countries is pasteurized these days, scalding is essentially
an unnecessary step.

Shirley Corriher, the noted food scientist, baker, and author of Cookwise
(Canada, UK), says she does scald milk before using it in breads, however.
She says there is a protein in the whey that marginally reduces the volume
of a loaf of bread as it rises and bakes. This is especially noticeable with
the use of nonfat dry milk, and it appears that the amount of milk used
really matters. That is, in relatively small quantity, the use of unscalded
milk seems to have no negative effect on the formation of the loaf. But for
her "peace of mind," Corriher says she continues to scald milk and
reconstituted dry milk for her baking projects.

Another reason some recipes continue to call for scalded milk is that they
simply want you to heat the milk first, as it will speed the cooking
process, help melt butter, dissolve sugar more easily, etc.

To help keep a scalding project from turning into a scorching one, try some
of these tips:

Rinse your pan with cold water before adding and heating the milk, keep the
heat to medium, and stir attentively.
Heat the milk in a double boiler and stir occasionally.
Heat the milk in a heat-proof glass container in a microwave oven."

Karen

"Karen in NC" > wrote in message
news:h_b9j.251546$Fc.5301@attbi_s21...
>
> "Lou Decruss" > wrote in message
> ...
>>
>> The Jam Lady mentioned her Cream Cheese Coffee Cake this morning and
>> it motivated me to make it. I calls for scalded milk and I've always
>> done that. Buy what does the scalding actually do? How would it be
>> different if you just used milk?
>>
>> Lou
>
> Some good info from http://www.ochef.com/586.htm:
>
> "What is Scorching or Scalding Milk?

> 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 Western countries is pasteurized
> these days, scalding is essentially an unnecessary step.
>
> Shirley Corriher, the noted food scientist, baker, and author of Cookwise
> (Canada, UK), says she does scald milk before using it in breads, however.
> She says there is a protein in the whey that marginally reduces the volume
> of a loaf of bread as it rises and bakes. This is especially noticeable
> with the use of nonfat dry milk, and it appears that the amount of milk
> used really matters. That is, in relatively small quantity, the use of
> unscalded milk seems to have no negative effect on the formation of the
> loaf. But for her "peace of mind," Corriher says she continues to scald
> milk and reconstituted dry milk for her baking projects.
>
> Another reason some recipes continue to call for scalded milk is that they
> simply want you to heat the milk first, as it will speed the cooking
> process, help melt butter, dissolve sugar more easily, etc.
>
> To help keep a scalding project from turning into a scorching one, try
> some of these tips:
>
> Rinse your pan with cold water before adding and heating the milk, keep
> the heat to medium, and stir attentively.
> Heat the milk in a double boiler and stir occasionally.
> Heat the milk in a heat-proof glass container in a microwave oven."
>
> Karen

I mainly heat milk under three different circumstances. All three of these,
I use the thermopane thermometer. Instant and excellent.

1) bringing milk to a point to curdle milk for paneer cheese. I use a wide
non-stick pan, heat slowly until it comes to about 190F.

2) putting milk in a ss bowl over that same wide non-stick pan with boiling
water the pan, and bringing the milk to 180-185F. This is the temperature
I use for ice cream making, using eggs. When it is tempered, I bring it
back to 175 in the same ss bowl over water

3) 1 quart of milk in a 1 qt. pyrex container, bringing it to proper
temperature; quickly, but precisely.

Dee Dee

"Karen in NC" > wrote
>
> Some good info from http://www.ochef.com/586.htm:
>

Interesting stuff, Karen, thanks!

Lou Decruss wrote:
>
> The Jam Lady mentioned her Cream Cheese Coffee Cake this morning and
> it motivated me to make it. I calls for scalded milk and I've always
> done that. Buy what does the scalding actually do? How would it be
> different if you just used milk?

It kills the enzymes that will prevent the mixture from setting.

On Sun, 16 Dec 2007 16:02:21 GMT, "Karen in NC"
> wrote:

>
>"Lou Decruss" > wrote in message
.. .
>>
>> The Jam Lady mentioned her Cream Cheese Coffee Cake this morning and
>> it motivated me to make it. I calls for scalded milk and I've always
>> done that. Buy what does the scalding actually do? How would it be
>> different if you just used milk?
>>
>> Lou
>
>Some good info from http://www.ochef.com/586.htm:

>Karen

Thanks to you and the others that responded. Now I know.

Lou