If you’ve been digging through stacks of old family cookbooks you’ve probably come across a recipe that calls for boiled milk. The process of boiling milk requires bringing the milk to a near boil and then cooling it. Since this seems like a purely hygienic step you might wonder if boiling your milk is really necessary.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 wikiHow | 2019-05-15 20:44:42 |  19,050 Views |
How to heat milk
Scalding milk was a common step in cooking before pasteurized milk became the norm. That’s because heating the milk allowed home cooks to kill potentially harmful bacteria. Today commercially sold milk is pasteurized before it hits the shelves so scalding isn’t necessary for safety reasons. But that doesn’t mean you should skip the step altogether.
Heating your milk could actually be the key to perfecting your next baking project. It can improve both the texture and flavor of your food because the temperature change alters the way milk interacts with other ingredients. Here are some of the very important ways heated milk can improve your cooking.
Are your rolls hard and lifeless? Are those buns just not rising? Well the temperature of your milk could be the culprit. That’s because milk while essential in many baking recipes contains whey proteins that inhibit the development of gluten the protein that gives rolls and bread their shape and texture. However when you burn milk the whey proteins are weakened and less likely to prevent gluten from developing in your recipes. Burning your milk is therefore an essential step in recipes that require sufficient gluten development.
