Thick homemade yogurt made from baked milk with cinnamon. Homemade baked milk yogurt

This secret ingredient will make your meals tastier! Baked milk - benefits and unique recipes for sweets for every day.

Content

Baked milk is considered a tasty and healthy dairy product. It can be used on its own or added to various dishes. Unlike whole milk, baked milk has a much longer shelf life. Ryazhenka is made from the product, and is also used for baking. Having become more familiar with the benefits of baked milk, it will be easier to understand whether it is worth using the ingredient daily.

Baked milk: composition and calories

Despite the thermal method of milk processing, useful properties are preserved in it. Baked milk contains a large amount of amino acids and vitamins. Nutritionists believe that the product is absorbed by the body much better than pasteurized and fresh milk. 6% baked milk contains about 84 calories. 4% - about 67 kcal and 1% - 40 kcal.
The basis of the product includes such elements as:

• vitamins A, D, C, E
• phosphorus
• iron
• calcium

What is the difference between baked milk and regular milk

In the process of production of baked milk, the technology for its manufacture is more complicated than in the case of pasteurized milk. It is important to remember how it differs from the usual, since the difference is enormous. The taste and texture of the product is completely different than that of pasteurized. For many hours, the milk is languishing at a temperature similar to boiling. The shelf life of melted is much longer than that of ordinary.
The consistency of baked milk is much fatter than whole milk. Milk has a pronounced sweet taste. The calorie content is higher than the usual one. Pasteurized milk is white, while baked milk is light brown. Baked milk has a lower content of vitamin C and B. It is based on a smaller amount of water.

Baked milk production technology

After receiving cow's milk, it is additionally pasteurized. Then, for 3 hours, the liquid is kept in a closed container at 99 degrees. During the languishing process, it is important not to forget to periodically stir the liquid so that it turns out to be more homogeneous. The production of baked milk requires a significant amount of time. After all, after languishing, you should wait until the consistency cools to 40 degrees. It is important not to forget to stir the milk during this period. At the final stage, when the milk has cooled, it is poured into packages.

Attention! Baked milk at home is quite easy to prepare. You need to wait until the milk boils, and then pour it into a thermos for 6 hours. First, the thermos should be rinsed with boiling water.

What is useful baked milk? Are there any contraindications

There are a number of reasons to include dairy products in your diet. Having understood how useful baked milk is, it will be possible to properly diversify your diet.
Milk has the following effect:

• has a beneficial effect on the nervous system and has a calming effect (relieves stress)
• improves the functioning of the cardiovascular system
• improves the condition of hair and nails
• prevents rickets in children
• strengthens the immune system and stabilizes hormonal levels

People with obesity should refuse baked milk, as the product is high in calories. With lactose deficiency, as well as lactose intolerance, the product should also be excluded. An allergy to milk is another reason not to include the component in your diet.

What can be prepared from baked milk

Most experienced housewives have long known what can be cooked from baked milk. The product gives baked goods a special taste. Another component will make fragrant cereals, delicious yogurt and coffee.

Air pancakes

Everyone can cook a dish with the help of a fermented milk product. For dessert, you need to take the components:

• eggs - 2 pcs.
• milk - 250 ml
• flour - 1 tbsp.
• sugar - 25 g
• butter - 40 g
• vegetable oil
• soda - half tsp

The preparation of lush fritters on baked milk occurs according to the following scheme:

• Crack the eggs into a container. Beat them with salt and sugar
• Add milk to container
• Add baking soda and melted butter
• Add flour and mix well
• Put the dough in a warm place for 15 minutes
• Brush the skillet with vegetable oil as needed and bake.
• At the end pour the sweetness with honey

Yoghurts

Very tasty and healthy yogurt is obtained from baked milk.
Before cooking, you will need to take:

• milk 4% - 2 l
• yogurt without additives - 200 ml
• cinnamon

The preparation stage of the treat includes the following steps:

• Boil milk in a slow cooker for 25 minutes. Add cinnamon sticks to liquid. After that, strain from the foam and rinse the bowl of the multicooker
• Wait until the liquid cools down to 55 degrees. Pour in the yogurt and stir
• Close the lid tightly in the slow cooker and leave the bowl overnight (8 hours)
• Arrange yogurt in bags (from gauze). Suspend for 4 hours until all liquid has drained
• Blend with a blender and store in the refrigerator

Flavored coffee

Everyone can make an unusually fragrant Cortado coffee with baked milk at home.
For this you need to take:

• espresso (ready-made) - 50 ml
• milk - 50 ml
• sugar - 1 tsp

The process of making coffee involves the following manipulations:

• Pour espresso into a pre-prepared hot glass, add sugar and mix
• In another container, milk is whipped until frothy.
• Gently pour milk into coffee, and spoon the rest of the foam
• You don't need to stir your drink.

Kashi

Rice porridge made with baked milk is quite sweet and tasty. To prepare it, you will first need to cook the rice (not completely). Then add milk and cook porridge for another 15 minutes, stirring constantly. Add a piece of butter at the end and the dish is ready!

Easter cake recipe with baked milk: video

Fans of experimenting will appreciate Easter cake with baked milk. To understand how to cook a delicacy will come from the video. Baked milk gives baked goods a special taste.

I really love dairy products, in particular this applies to various yogurts, but I would not say that I am a big fan of baked milk products, so I beat around the bush for a very long time Greek yogurt from baked milk which I saw some time ago in the network of stores "Izbenka / Vkusvill".

But "VkusVill" struck me naked with its "Greek" yogurt "VkusVill/Izbenka", so I decided to buy Greek yogurt from baked milk, which I never regretted in the future.

This is what a package with Greek yogurt made from baked milk weighing 125 grams looks like.

Where can I buy?

• Greek yogurt from baked milk from "Izbenka" can be bought only in the network of branded stores "Vkusvill/Izbenka".

What is the price?

• Greek yogurt weighing 125 grams cost me 46 rubles.

The packaging is very simple, and on top of the plastic jar is sealed with foil.

On top of the foil is all the necessary information about the product. It is worth noting that the same products in the Vkusvill/Izbenka chain of health food stores can be produced by different suppliers. Accordingly, the taste and composition may vary. In this case, my Greek yogurt was produced by "Podilsky Dairy Plant" according to the recipe of chain stores.

• Greek yogurt is produced "Podolsky Dairy Plant" by order of the network of stores "Vkusvill / Izbenka", the products of this plant can also be purchased in the online store under their own name.
• The composition of yogurt is simply wonderful! No sugar! No additives or preservatives!
• Thereby, The shelf life of such yogurt is minimal, and is only 7 days. Ideal for those who adhere to proper nutrition.

Opening Greek yogurt I smelled baked milk.

The consistency of yogurt is homogeneous, without secretions of all kinds of whey, and lumps.

Yogurt is quite thick, but the spoon refused to stand in it))

But on my second purchase, I ate yogurt already lying down, at the end of its expiration date, and its consistency was very thick. There really was a spoon in it! Perhaps this is due to the action of the serum throughout the entire shelf life of the product.

The taste of Greek yogurt made from baked milk is simply unreal! It's impossible to put into words! Nice! Lactic! I did not feel a drop of sourness in it, unlike the Greek yogurt TEOS "Savushkin Product".

My impressions:

• I was delighted with the taste of Greek yogurt from baked milk, I was ready to jump for happiness and run for another such yogurt.
• It is impossible to convey this taste! I don’t particularly like the taste of ryazhenka, but I really liked this yogurt!
• I would never have thought that a product that does not contain sugar and various additives will cause me so many positive emotions!

In addition to excellent taste, this yogurt has an excellent composition, ideal for proper nutrition and diet.

BUT! The price is, of course, high. 46 rubles for 125 grams, in comparison with the Greek yogurt "Savushkin" which costs an average of 25 rubles per 150 grams - the difference is enormous. But still, with such yogurt, you should treat yourself to your beloved at least once a week. Now I will do so!

If you still think that proper nutrition is not tasty, you are deeply mistaken! This is freaking delicious!!!

Read also my reviews on other VkusVill/Izbenka products:

yogurt for real sweet tooth - Greek yogurt "VkusVill/Izbenka" "with salted caramel"

very tasty and unusual breads that can be eaten during a diet (produced without the use of yeast, flour, and sugar) - VkusVill breads from germinated wheat grains with peanuts

Ryazhenka with a very rich melted flavor - Ryazhenka "VkusVill/Izbenka" 4%

And not a lot of dairy products:

worthy elite "Greek" yogurt, which is very similar to thermostatic yogurts - "Greek" yogurt 6% "Cheburashkin Brothers"

mega novelty from "House in the Village" thermostatic yogurts - Thermostatic yogurt "House in the Village" with cherries

If you like the taste of baked milk and love yogurt, you will surely love this recipe. Today I am making yogurt from baked milk. It is convenient to cook it in a special device - in a yogurt maker. This miracle of modern technology will allow you to prepare yogurt without any hassle. However, we have our own miracle - a slow cooker, which copes with the preparation of yogurt at home just as well. Baked milk yogurt in a slow cooker it turns out thick, with a sweetish taste of baked milk and a delicate creamy aroma. Try this exquisite dessert and you will become its fan for a long time. If desired, berries, fruits, jam can be added to yogurt, but even without additives it is surprisingly good.

Ingredients:

• 1 liter of baked milk
• 1 activia yogurt (I use strawberry)
• 1 st. l. sugar (optional)
• clean small jars (the smaller the jar, the thicker the yogurt will be)

Cooking:

Prepare baked milk. Cool the finished baked milk to 40 - 41 ° C. Add sugar, mix. Pour in the activation (sourdough should be at room temperature). Mix.

Prepare jars in advance, they must be clean and dry (!) Pour milk into jars. Top with lids (do not twist) or wrap each jar with cling film.

Put a napkin or silicone mat on the bottom of the bowl. Lay out the milk jars.
Fill the bowl with warm water to the level of milk (water should also be 40-41 ° C).

In a slow cooker Panasonic use the “off” button to turn on the “heating” mode for 15-20 minutes (we mark the time on the clock). Then turn off the “heating” and leave the yogurt in the multicooker turned off for 1 hour.

After an hour, turn on the “heating” again for 15-20 minutes. Switch off and leave again for 1 hour.

By this time, yogurt should already thicken, it will look like thick kefir in consistency. Place the jars in the refrigerator for several hours. The yogurt will thicken even more in the refrigerator.

Advice: if the yogurt has not yet thickened after heating, turn on the heating again for 15-20 minutes. And leave it for another hour in the switched off multicooker.

Once upon a time, I was told that Greek yogurt is obtained by weighing regular yogurt like cottage cheese. A lot of whey drains, but a thick and tasty product remains. Try it!
To make it even tastier, make it from baked milk. The more flavor in this milk, the better! From sterilized and pasteurized (store) it will also work.
I make my own yogurt in a yogurt maker. I mix a couple of good spoons with a liter of milk (and I really like baked milk), pour it into jars and leave it overnight. If you do not have a yogurt maker, remember the rule - the temperature for ripening should be about 40C, while usually 6-8 hours are enough. Such a stable temperature can be achieved by pouring warm milk into a saucepan (and enough so that it does not cool down quickly) and, wrapping it in a blanket, put it in a very warm place. Option two - try to do it in a thermos with a wide neck.
It is also important to remember rule number two - yogurt does not like movement, otherwise the clot collapses. Put the pan - and do not touch it. But be that as it may, when you transfer the finished yogurt somewhere, the clot will collapse, and the yogurt will lose its density.
In order for it to be thick in any case, it must be put in a tight bag (preferably triangular, it drains faster) and hang over a bowl. For a few hours. From a liter of milk you get 400-500 grams of thick (Greek) yogurt.

If you make it in a yogurt maker, you don't have to heat the milk. Just put 2 tablespoons of yogurt in a bowl and pour over milk.

Stir well.

Pour into a handy pitcher.

And pour into jars.

Cover them with lids, setting the number on them, turn on the yogurt maker and leave for 6-8 hours.

Put the finished yogurt in the refrigerator for several hours.
Put in a weighing bag or simply on a sieve lined with a thick cloth.

Leave for a few more hours in a cool place. Take a look.

And transfer to a bowl. Ready!

Yogurt sourdough is intended for making live yogurt at home. Such yogurt contains a high amount of live and beneficial bacteria. Does not contain any harmful additives and sugar. Yogurt from sourdough can be consumed every day by adults and children.

Application possible
without fermentation

Can be used without fermentation

This starter can be taken in its pure form, as a probiotic, to restore intestinal microflora and normalize digestion.

Dilute the contents of the sachet in a small amount of boiled water at room temperature. Take 1 sachet 1-2 times a day, directly after meals for 1-3 weeks.

detailed information

VIVO yogurt is a starter for making homemade yogurt with your own hands.

Yogurt is perhaps one of the most famous fermented milk products, which has a very delicate and pleasant sour milk taste. Homemade yogurt is recommended for daily nutrition, as it has a number of useful and nutritious properties, especially if VIVO dry bacterial starter is used for preparation.

VIVO yoghurt starter culture does not just ferment milk into yogurt, but endows it with very useful features, because it contains a high amount of live probiotic bacteria. Such yogurt helps to normalize the intestinal microflora and improve digestion, strengthen immunity, restore strength and normalize weight. Regular use helps to compensate for the lack of protein, calcium, vitamins, amino acids, minerals and trace elements in the body.

Natural sourdough yogurt does not contain harmful additives such as sugar, preservatives, dyes, flavorings, etc. It is guaranteed fresh and safe, therefore it is ideal for consumption by people of all ages, children, athletes, pregnant and lactating women, the elderly and anyone who follows a healthy diet.

VIVO sourdough yoghurt is a great and natural alternative to store-bought yoghurts that the whole family will love.

Cooking

Homemade yogurt is very easy to make. For this preparation, you will need quite a bit of your personal time, VIVO bacterial starter, a saucepan or a jar, a blanket or a large towel.

The sourdough must be added to milk at a temperature of +37..+40 °C (slightly warmer than body temperature) and mix well. After that, the container with milk must be wrapped in a blanket or a large towel to ensure that the temperature is maintained and left to ferment for 6-8 hours. Once the yogurt is cooked, it should be put in the refrigerator to cool. But you can eat immediately after cooking.

And if you have a yogurt maker or slow cooker with a yogurt setting, the fermentation process will be even easier.

Instructions for cooking in a saucepan
Instructions for cooking in a yogurt maker
Instructions for cooking in a slow cooker

Bacterial composition

Compound Lactose
Streptococcus thermophilus
Lactobacillus delbrueckii ssp. bulgaricus
lactobacillus acidophilus
Bifidobacterium lactis

The amount of bacteria in the sachet is enough to guarantee the fermentation of 3 liters of milk (at the end of the starter expiration date).

Storage conditions and shelf life

In the refrigerator (at a temperature of +2..+8)- 12 months.

Payment to the current account: You can pay for an order to our account using your online banking, through the cash desk of any bank in Russia, as well as through a payment terminal.