Scalding

November 1, 2025

Hello Friends,

SCALDING is used in different ways when cooking. For all purposes the temperature of the liquid is brought almost to the boiling point before using.

The most common scalding we will see in recipes will be for scalding milk. In very old recipes this instruction will appear most of the time. This is before pasteurization of the milk became a common practice; scalding would kill bad bacteria in the milk. Today scalding milk is not necessary for health reasons.

Sometimes I will add vanilla beans or spices to the milk when scalding. This is a great way to enhance those flavors throughout the recipe. Scalding milk is often used in yeast bread recipes. Scientifically, the scalding deactivates the protein in the milk which inhibits the yeast. The warm milk also helps to warm the shortening, flour and other ingredients before adding the yeast increasing the rising power of the yeast. NOTE: Caution must be taken if adding hot scalded milk to eggs; the heat will cook the eggs causing lumps. Follow recipe correctly!

Make this Irish Potato Bread Recipe Pictured Below with Scalded Milk

Scalding might also be used when canning or to peel some fruits and vegetables when cooking. For instance, when I can tomatoes, I use this technique to quickly remove all the peel before filling my jars. Simply heat water almost to boiling point. Dip the tomatoes in for a few seconds and then quickly submerge the tomatoes in very cold water. The peels come right off!

Watch Me Scald Milk and Tomatoes

TOMATO SAUCE

5 Pounds Italian plum tomatoes
1 Tablespoon olive oil
1 Chopped onion
1 Clove minced garlic
1 Tablespoon chopped green pepper
2 Tablespoons finely chopped carrot
2 Tablespoons finely chopped celery
2 Tablespoons finely chopped parsley
1 Teaspoon oregano
1 Bay leaf
Black pepper to taste
1 Cup lemon juice

Scald tomatoes by plunging in very hot water for 1-2 minutes.
Immediately submerge in very cold water to loosen the skins.
Remove skins and cut into quarters.
Heat the oil in a large heavy stainless steel kettle.
Sauté onions and garlic in hot oil; stir in green peppers, carrots, celery and tomatoes.
Add parsley, oregano, bay leaf and black pepper.
Simmer uncovered until thickened stirring occasionally (about 1 ½ to 2 hours).
Stir in the lemon juice; fill hot sterilized pint canning jars leaving ½ inch headspace.
Process in boiling water bath for 5 minutes.

Your friend, Frances

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