how do you scale milk?

You are looking to "scald" milk-not "scale it". Just heat the milk on a stove top to over 114 degrees farenheit. If you don't have a thermometer, cook it until it bubbles a little around the edges but remove before boiling. It should also smell different....

Define Scalded Milk

according to the "new larousse gastronomique" scalding occurs at 156 ot 167 degrees at which time the milk should then be poured over a marble slab to cool it immediatly 'as this is impractical for the modren american kitchen just placing the pan of milk into a larger pan filled with ice and salt will suffice. make certain not to get any of the salt water in the milk as this could spoil the recipie,the other method of cooling ,is to pour the scalded milk into a different pan that is already chilled ,in order to stop the heating ,as once you pass the upper limits of the scald ,the milk becomes boiled and takes on a whole new set of characteristics ,and must then be set aside for later use in a custard sauce or similar

It's not scaled. It's scalded. Bring it nearly to a boil (185°F, 85°C, or more), preferably in a thick-bottomed pan, and stir actively, to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom of the pan. Bam! Scalded milk.

Thats SCALDED milk, not scaled milk. Just heat it up just under the boiling point and let it cool.

Scalded... it means to heat up to just below teh boiling point, then remove from heat and let cool.

its not scale milk it's scalded milk

scaled milk is just before it boils, boiled milk is very easliy burnt milk.

I guess everyone is a critic