Q&A for How to Scald Milk

Yes. It won't have the creaminess of whole milk, but it will scald just fine. Try adding a teaspoon of melter butter to a cup of skim milk to increase the fat content.

Heat up to 185-195F (or 85-90C). Cool down to about 105F (or about 40C). Letting it cool down appropriately is essential so the hot milk doesn't alter other ingredients.

No; cashew milk doesn't have the same proteins as milk from a cow, so the scalding process won't have the same effect.

If you accidentally boil milk, it will stick and burn on the bottom of the pan/pot. There will be a burned/sour flavor to the milk. I did it once and it smelled and tasted awful. It is best to start over in a clean pot/pan with a new batch of milk.

Yes. Be sure to cover it with plastic wrap or aluminum foil though (or even store it in a clean, airtight container).

No. Almond milk doesn't contain the same proteins as milk from a cow does. You can heat it, but the chemistry in almond milk won't be the same as in scalded cow milk.