I have recently been asked to make this for the holidays and I’m always willing to try a new recipe but I’m not sure what sweet milk is or how to scald it? Any advice?
by JuliaFM
9 Comments
JuliaFM
This is apparently a family recipe from my husband’s family (though in almost 20 years together we’ve never had it) and I’ve been asked to make it this year since I’m the only bakery in the family. It seems straightforward except for the “sweet milk” part.
ReticentGuru
I’m PRETTY SURE that sweet milk is just regular whole milk, as opposed to butter milk. You can readily find instructions on how to “scald” milk.
Slight-Brush
Sweet milk is just regular milk, ie milk that hasn’t gone sour yet.
To scald it, traditionally you’d heat it in a pan till hot but not boiling.
These days I just microwave for 90secs
JuliaFM
Thank you so much! I was concerned it was condensed milk and couldn’t figure out how you scald it.
bhambrewer
Scalding means very hot but not boiling. Look for it to just start steaming, you’re there
boo2utoo
I was hoping there would be cheese in it. I’m truly a rat. I love cheese. If a recipe says cheese? I’m all in.
hcantrall
Seems like a challah but with no egg yolks
WatercressNegative
Zopf
901bookworm
Oh, I really want to try this! OP, I hope you show us how yours turns out. It sounds yummy.
Questions:
Does that say 1-1/4 cups of water, same for milk?
And, can anyone tell me what “1 pk dry yeast” would be in today’s dry active or instant? I’m not sure how old this recipe is and I think packet sizes may have changed, plus I buy yeast in jars so typically have to measure teaspoons or grams.
9 Comments
This is apparently a family recipe from my husband’s family (though in almost 20 years together we’ve never had it) and I’ve been asked to make it this year since I’m the only bakery in the family. It seems straightforward except for the “sweet milk” part.
I’m PRETTY SURE that sweet milk is just regular whole milk, as opposed to butter milk. You can readily find instructions on how to “scald” milk.
Sweet milk is just regular milk, ie milk that hasn’t gone sour yet.
To scald it, traditionally you’d heat it in a pan till hot but not boiling.
These days I just microwave for 90secs
Thank you so much! I was concerned it was condensed milk and couldn’t figure out how you scald it.
Scalding means very hot but not boiling. Look for it to just start steaming, you’re there
I was hoping there would be cheese in it. I’m truly a rat. I love cheese. If a recipe says cheese? I’m all in.
Seems like a challah but with no egg yolks
Zopf
Oh, I really want to try this! OP, I hope you show us how yours turns out. It sounds yummy.
Questions:
Does that say 1-1/4 cups of water, same for milk?
And, can anyone tell me what “1 pk dry yeast” would be in today’s dry active or instant? I’m not sure how old this recipe is and I think packet sizes may have changed, plus I buy yeast in jars so typically have to measure teaspoons or grams.