I've found a recipe for cinnamon rolls I'd like to use (I'm looking for one that calls for yeast and didn't see any on VegWeb). The only ingredient I'm not sure about subbing is scalded milk. Why does the milk have to be scalded? All the recipes I found either called for scalded milk or evaporated milk. Are they the same thing? I know there are stashed entires on evaporated milk I could use. If they're not the same thing, can I just heat up some almond milk (my new favorite milk sub) and use that?