The reason milk was scalded in your grand (or great grand) mother's recipe was because she was using raw milk.. today we use pasteurized milk which has essentially already been scalded, so the only reason for heating the milk in today's recipes is to melt the fat/butter/shortening before adding to the dry ingredients. note: I did double check this with an authority on baking.
The reason milk was scalded in your grand (or great grand) mother's recipe was because she was using raw milk.. today we use pasteurized milk which has essentially already been scalded, so the only reason for heating the milk in today's recipes is to melt the fat/butter/shortening before adding to the dry ingredients. note: I did double check this with an authority on baking.