How do you make lukewarm milk

Lukewarm is when you mix together 1 part normal, room temperature water with 2 parts boiling water or milk. Bring milk almost to a simmer, about degrees F, or when it starts to steam. Lukewarm water always for activating. Yeast is a living thing and is killed off at high temperatures, around degrees F. It is important that you get the temperature right since cold water won't get that yeast going, and hot water will kill it.

Yeast is a leavening agent—what makes the bread rise—so it needs to be alive before the dough is put in the oven where the yeast dies due to the high temperature. An active yeast converts the sugars in the dough into carbon dioxide, which causes the dough to rise and create bubbles after the dough has risen.

And lukewarm water activates the yeast. If you are not using a thermometer, run the water until it feels comfortably warm and no longer cold, making sure the temperature is consistent.

If you are uncertain, it is better that the water be cooler rather than warmer because hot water can kill the yeast. Depending on whether you are using active dry yeast or instant yeast, you will handle the yeast activation differently. Active yeast needs to be initiated by mixing it with lukewarm water. Red Star Active Dry Yeast recommends hydrating the yeast in a liquid that is between F and F when using for regular baking recipes, and if using in a bread machine the liquid temperature should be 80 F.

Instant yeast, also called fast-acting, rapid-rise, and fast-rising, does not require any mixing with lukewarm water; instead, the dry yeast is added directly to the dry ingredients in the recipe. Stir until dissolved and then let it sit until the mixture begins to foam vigorously, which should take between 5 and 10 minutes. Actively scan device characteristics for identification.

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