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HELOISE: A burning question

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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.


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