Why Use Scalded Milk?
Scalded milk is called for in certain recipes because scalding kills bacteria that might cause spoilage in the food. It also kills enzymes that could make a difference in how the milk affects the recipe. If the milk you’re using is pasteurized, there is no need to scald it; however, warm milk does make a big difference in helping yeast to grow in bread, in dissolving other ingredients better, and it helps good bacteria to grow if you are making homemade yogurt.
