tag:blogger.com,1999:blog-7084326029854533705.post8195237141759989791..comments2024-03-18T21:35:59.064-05:00Comments on My Patchwork Quilt: DOUBLE CHEESE BAKEPatricia D.http://www.blogger.com/profile/01939895978117041109noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7084326029854533705.post-71749835311451583382019-02-07T09:40:30.092-06:002019-02-07T09:40:30.092-06:00Sorry I didn't get back to you sooner. I have ...Sorry I didn't get back to you sooner. I have been doing research. Most of the information is not recent, but generally the news if that before pasteurization, they scalded the milk to kill any bacteria. When they talk about scalding the milk, it is in context with flour/gluten/yeast. I did find several recipes for making mac 'n cheese and they had you scald the milk. One source says that scalding the milk reduces the cooking time as it heats up the ingredients. All of the ingredients are already cooked which means often you don't have to bake it long. I did read one source that said the hot milk helped to blend the flavors together. Either way, it would probably work if you didn't, in my opinion. Patricia Patricia D.https://www.blogger.com/profile/01939895978117041109noreply@blogger.comtag:blogger.com,1999:blog-7084326029854533705.post-29744157942169005992019-02-06T15:45:33.257-06:002019-02-06T15:45:33.257-06:00Curious, what is the purpose of scalding the milk?...Curious, what is the purpose of scalding the milk?Anonymousnoreply@blogger.com