On 1 Jan 2004 at 10:11, Dee Randall wrote:

> > Scald the milk and let cool until warm (110F).>
>
> I heard on one of the cooking shows that scalding milk is no longer
> necessary, as all milk now is pasteurized. I suppose one has to still
> keep it in the recipe for those in the country who are taking their
> milk right from the barn or buying it locally from the neighbors'
> barns.

And I was told that pasteurization doesn't denature the critical
enzymes. Laurel Robertson (of "Breads from Laurel's Kitchen" fame)
suggests that dehydrated milk be reconstituted, and then scalded.
Some here have said when the scald the milk, they get a better rise.

Mike
--
Mike Avery

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