scalded milk

Scalded milk is milk that has been heated to just below boiling point, typically between 160–180°F (71–82°C), a process also known as blanching or heating milk. This thermal treatment denatures certain proteins and inactivates natural enzymes present in raw milk, resulting in altered texture and keeping properties. The scalding process creates a thin skin or film on the surface as the milk cools, a characteristic visual indicator of the process. Scalded milk occupies a middle ground between raw milk and pasteurized milk in terms of heat exposure, historically used before widespread pasteurization to improve safety and shelf stability.

Scalded milk is used extensively in baking and traditional bread-making, particularly in yeast breads where it helps activate yeast and improves dough structure and rise. The process breaks down whey proteins and alters the milk's composition, resulting in superior gluten development and a more tender crumb. It is also employed in custards, puddings, and cream sauces to prevent curdling and create smoother textures. Historically, scalded milk appears in traditional recipes for items such as scalded-milk bread, dinner rolls, and milk-based desserts.