But why do we need to scald milk in the first place? Well, it's all about killing off those pesky bacteria that can affect the taste and texture of our favorite dairy products. And let's be real, who wants a sour or chunky milkshake?
Did you know that scalding milk was a total game-changer back in the day? Before pasteurization was a thing, scalding was the way to go to make milk safe for consumption. And it's still used today in many recipe books, especially for cheese and yogurt making.
Now, you might be wondering, what happens if you don't scald your milk? Well, let's just say you might end up with a curdled mess on your hands. But don't worry, it's not the end of the world - just a minor setback in your culinary adventures.
Old-Fashioned Black Bottom Pie Recipe - Real Life of Lulu
