Sections

Weather Forecast

Close
Advertisement

HELOISE: A burning question

Email News Alerts

Dear Heloise: Why do some instructions call for scalded milk? What is the purpose? Thanks in advance! -- Pat W., Harrisonburg, Va.

Very good question, and one I had to think about. Older recipes said to scald milk to kill bacteria and an enzyme that prevented thickening in recipes. Today, most milk is pasteurized, so the bacteria and enzyme are already gone.

Advertisement

Get the full story
Subscribe or Log In 

Are you a newspaper subscriber but you don't have a Digital Access account yet? Activate your account.

You will need your subscription account number and phone number. Not sure if you have an account? Email us or call (605) 996-5514 and we can help you.

Advertisement
Advertisement
randomness