What's the point of scalding milk?
 Scalding milk to just beneath the boiling point used to be the best way to kill off any bacteria in the milk. Now, that's accomplished (most of the time) by pasteurization. Many recipes for ice cream, cheese, yogurt and bread still call for scalding milk. And while there is some debate over whether or not that step is still necessary, some bakers believe that scalding the milk both dissolves yeast and helps bread to rise and gives it a finer texture. |
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