Pour milk into a heavy bottom saucepan or double boiler.
Slowly heat milk over medium-low heat. The key here is to heat the milk, but not to bring it to a boil. Boiling will burn your milk and kill other vital proteins.
Stir continuously to prevent milk from thickening, burning or sticking to the bottom of the pan.
Look for steam and small bubbles around the edges of your heavy bottom sauce pan, then remove immediately from heat.
Allow your scalded milk to cool before adding to your recipe. If it is too hot, it can kill the yeast or bring all of the ingredients, especially butter, to an undesired temperature, impacting the finished the product.
Scalded milk is milk that has been heated to 82 °C (180 °F). Do not heat over 212°F. You can use a candy thermometer to monitor the temperature.
Remove from heat and allow to cool or use while still hot. Consult your recipe for the best temperature to use it at.
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