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From: rpw3@fortune.UUCP
Newsgroups: net.cooks
Subject: Re: Scald milk? - (nf)
Message-ID: <2136@fortune.UUCP>
Date: Sun, 1-Jan-84 04:02:39 EST
Article-I.D.: fortune.2136
Posted: Sun Jan  1 04:02:39 1984
Date-Received: Mon, 2-Jan-84 02:36:12 EST
Sender: notes@fortune.UUCP
Organization: Fortune Systems, Redwood City, CA
Lines: 24

#R:dartvax:-55500:fortune:2700009:000:1008
fortune!rpw3    Dec 31 21:12:00 1983

Absolutely, scalding milk is still done today! The main reason it is done
is that it converts some of the lactose to simpler sugars, making the milk
sweeter tasting, and also making it more digestible to those whose bodies
don't make enough lactase. (Making yogurt has similar effects.) In addition,
some of the proteins are polymerized, making the milk noticably thicker.

Many people (myself included) who hate the taste of room temperature or
slightly tepid milk (yecchh!) have discovered that they love the "hot milk"
the "old folks in the movies" drink. It's also good when you are making
hot chocolate, milk-and-brandy, etc.

Simply heat slowly (stirring to avoid sticking) until steam begins rising
from the surface and a "skin" begins to form. That's it! (Note: the skin will
keep re-forming as/if you skim it off. Not to worry.)

Rob Warnock

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