Steve Pope wrote:
>
> Cuthbert Thistlethwaite > wrote:
>
> > I have always wondered why most of the basic recipes require
> > heating the milk to like 180 degrees to begin the process,
> > when almost all of us use are starting out with pasteurized
> > milk in the first place, and the recipe writers know that.
> > Shouldn't we be able to skip the "scalding the milk" step with
> > pasteurized milk?
>
> Maybe you need to denature all the antibiotics that are
> in the milk.
>
> Steve


Thank you for both of the two above suggestions. I had assumed that
pasteurization would be the whole point of scalding the milk, when it
clearly might not even be relevant at all.