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Ever since the mind of humans has been evolving over the decades, the world of cooking has propelled to a greater height. It may be because our taste buds keep developing more fantasies. It may also be that our stomach long to be visited by unique varieties of boluses. Regardless of the exact rationale for such tremendous advancement in the culinary abilities of humans, we all agree that the chef world keeps climbing higher.

Scalding milk involves heating milk near to the point of boiling, but not exceeding it, with the intent of denaturing the essential proteins. It is a fundamental process in baking as all baked goods such as cake, bread, and doughnuts require milk scalding to achieve their fluffy and delicate texture.

Scalding milk also increases the solubility of sugar and milk in the baking mixture. Thus, the success of your baked goods depends on the milk scalding process.


This article is aimed at enlightening the public on how to scald milk using a stove or cooker.


Scalding of milk is beneficial in the following ways:

1. It makes the baking process faster.

2. It gives the yeast more surface area to carry out its activities.

3. It causes the production of large amounts of baked goods.

4. It gives the product a light and delicate texture.

5. It gives the product a better taste.

6. It allows the sugar and milk to dissolve more evenly in the pastry mixture.

Baking items


If you intend to scald milk for your baked goods with a stove, then you need to take the following steps:

1. Empty the quantified milk into a saucepan on the cookstove.

Quantifying the milk prior to scalding it guarantees you don’t waste milk by using excess or end up with far too little for your formula. Besides, it makes it less difficult to simply pour the milk in with your other ingredients without employing another measuring cup after it has been scalded.

A saucepan with a large base is best for heating milk since it will aid in uniform heating.

Whole, skimmed, or powdered milk turns out best for burning. Kinds of milk from almond, soy, cashew, or coconut do not have the fundamental proteins that are influenced by the heating process.

Bowl of milk



2. Turn the stove heat to medium-low.

This low temperature will hold your milk back from heating up excessively fast, which thus keeps it from wasting. You need the milk heated through yet you don’t need it to really bubble or adhere to the lower part of the pan.

Watch your milk during the whole heating and scalding sections. It should just require 4-5 minutes to burn.


3. Stir the liquid continually until you see steam and air pockets showing up at the edge.

Stirring forestalls a protein film from forming on the outside of the milk, which would be unusable in a baking formula. It additionally assists with distributing the heat equally.

You can utilize either a wooden or silicon-based spoon to mix the milk. Try not to utilize anything with metal in it as that can react with the milk proteins.

4. Take down the saucepan from the heat when the milk begins to produce bubbles.

You will see little air pockets show up across the whole collection of milk, yet you would prefer not to allow those little air pockets to advance to an annoying bubble (the kind you see when you’re boiling water for spaghetti).

Try to put the saucepan onto a heat-tolerant platform. You can move it to another part of the cooker, or put it onto a metallic platform or tripod on the counter.

5. Allow the temperature to lessen to around 105 °F (41 °C).

Mixing newly scalded milk with your other ingredients could eliminate yeast or end up cooking the eggs, which would definitely change the result of your desired delicacy. It will require 5-10 minutes for the milk to chill off adequately. Utilize that chance to keep preparing the remainder of the ingredients in your formula.

Utilize a candy thermometer to check the temperature of the milk. Just put it in the milk, ensuring it doesn’t contact the base or the sides, and stand by around 15 seconds, or until the gauge quits moving.


As you may have probably learned in this article, scalding milk with a stove is not a difficult process. However, a considerably quicker method of achieving the same task exists in the virtue of the microwave method. My next article will deal with dishing out the steps required for applying the microwave method to you. Cheers!

Jar of Milk



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