Baked milk. How to make baked milk - recipe

Many housewives consider this method simple, but they are silent that the foam has a habit of running away, the pan burns, the stove is poured. Saving culinary techniques, which we will definitely share.

Ingredients

• fresh farm milk - 2 l;
• cream (fat content at the discretion) - 100 g.

Inventory

• a saucepan with a thick bottom (enamelled, clay, cast iron) with a volume of 3-4 liters;

Step by step cooking

1. Rinse the pan thoroughly with ice water, send it to the refrigerator for 5-10 minutes (it is possible without a freezer) - this way, avoid burning.
2. Empty the vessel (do not wipe), pour milk, put it on a large burner with a strong fire, do not move away - wait for it to boil.
3. Stir the top film with a spoon, move the pan to a small burner, or lower the flame.
4. Leave for 5 hours under the lid, stir slowly from time to time - you will get a thick reddish-brown food (fat content 7-9%) and a nutty smell.

Tip: do not cover the pan, and then the evaporation time will be reduced to 2 hours. Cool and pour the rich chocolate-beige drink (4-6% fat) into a ceramic jar.

Simmering in the microwave

A girlfriend in the kitchen languishes no worse than a stove, cleans from pathogenic bacteria. There is an opinion that a microwave kills all useful substances, but this has not been proven by scientists, and a favorite electrical appliance lives in every kitchen.

Ingredients

• fresh milk - 1-1.5 l;
• cream (optional) - 100 g;
• salt on the tip of a knife.

It will take

• cylindrical container (glass, ceramic);
• microwave.

Step by step cooking

1. Buy village cow's milk (fat content 3.2-4%) from the market and place it cold in a vessel. Put in the microwave.
2. Adjust the temperature in defrost mode, otherwise the product will overheat.
3. Wait for the milk to boil, extinguish the bubbles with a pinch of salt.
4. Repeat 3 times (as when brewing coffee).
5. Put the product for 2-3 hours (possibly overnight) in the oven, let it reach the morning.
6. Pour into glassware.

Baked milk with appetizing foam in the oven

The role of the Russian stove in our apartments is assigned to the oven, baked delicacy is obtained in it with a traditional taste and color.

Ingredients

• fresh whole milk - 3-4 liters;
• cream (optional) - 200 g.

It will take

• a saucepan with a thick bottom (frying pan, cast iron, goose bowl) with a volume of 5-6 l;
• clay pots - 8-10 pieces (or any non-stick cookware);
• wooden spoon with a long handle.

Step by step cooking

1. Turn on the oven half an hour before simmering the product, heat well (180-200 ° C)
2. Rinse the pan with cold water, fill with milk, add cream, stir, send to the stove, bring to a boil.
3. Pour the melted delicacy into clay pots (3-4 cm to the edge), do not cover with lids.
4. Reduce the heat in the oven (80-100°C), place the dishes on the sheet.
5. 60 minutes later, dip the foam into the bottom of the pots with a wooden spoon (three times during simmering) - it won't run away.
6. After an hour and a half, reduce the temperature (50-70 ° C), evaporate the liquid to a caramel color.

Or take the dishes out of the oven, close the lids tightly, put them back and simmer for 5-7 hours. Milk takes on a beige tint. Do not keep the stove in the oven for more than 7 hours, as the benefit is lost.

How to make baked milk in a slow cooker

This method gives the dairy food a rustic taste. Concocting spun milk in an indispensable assistant is as easy as shelling pears.

Ingredients

• fresh whole milk - 3-4 l;
• cream (optional) - 200 g.

Step by step cooking

1. Take a piece of butter, grease the multicooker bowl in a circle near the edge, this will hold the foam.
2. Pour out the milk, do not fill to the brim, put the steam basket on top, close it - get the best result.
3. Press the “Extinguishing” or “Milk Porridge” button for 15-20 minutes.
4. Set the "Heating" timer for 6-12 hours, it will work automatically after extinguishing.

Tip: turn on the "Multi-cook" mode at 95 degrees for 3-6 hours and get a similar result - a soft beige nutritious film.

There is nothing easier than making baked milk in a slow cooker. The main thing is not to forget about it and periodically look at how the process is going.

Toplenko in a thermos - quickly and easily

It seems that there are no difficulties, you just need to bring the milk to a boil, pour it into a flask and wait, but there are secrets.

Add a homemade yarn product to the dough, and the pastries will turn out even tastier.

Ingredients

• fresh cow's milk - 1-3 l;
• cream (optional) - 100 g.

It will take

• thermos.

Step by step cooking

1. Fill a saucepan pre-chilled with ice water or in the refrigerator, fill it with raw milk, send it to the stove, boil it.
2. Warm up the thermos by holding hot water in it for 3-5 minutes. Fill the vessel with slightly cooled milk (not boiling water). Close tightly, leave until morning.
3. Do not remove the stopper from the flask until the treat is ready.
4. Pour the resulting product into prepared ceramic or glassware, cool or consume hot.

The amount of milk depends on the volume of the thermos. It is not necessary to fill under the lid, there should be room for air.

Each hostess has her own recipe! Now that you know how to make baked milk at home in many ways, you don’t have to go to the store and look for a quality product. Raising children, wasting a lot of time in the kitchen - prepare a children's drink in a thermos! Remember the taste of rustic food - use a slow cooker. Love caramel milk foam - don't forget the pots. Resort to culinary extreme - use a microwave. And if you lead a traditional way of life, the oven will surprise you with grandmother's baked goods!

Baked milk is a unique product that is obtained from whole milk in the process of heating and long-term simmering.

How did this drink come about?

Among the many food products there is a special product that is familiar to everyone from early childhood - this is baked milk. This term exists only in Russian cuisine. It is not translated into other languages. This is a traditional peasant dish that was cooked in a Russian oven. This delicacy is practically unknown in Muslim countries. The appearance of baked milk originates in ancient times. Peasants simmered clay pots filled with milk in a Russian oven. As a result of such boiling, a thick foam was formed. And the drink itself acquired a creamy hue and a surprisingly pleasant aroma. In the modern world, it is almost impossible to find a real Russian oven, in any case, it is quite difficult, so the technology for preparing this drink has also changed a little.

Cooking principle

Currently, many are wondering how to make baked milk so that it turns out fragrant, tasty and at the same time retains all its beneficial properties. In fact, preparing such a product is not difficult at all. The highlight is that the milk should only be brought to a boil, but not boiled. Then, for 6-8 hours, it must be simmered in earthenware at a temperature of 100 degrees. It is under this mode that the sugar that it contains begins to interact with the amino acids of proteins. As a result, special compounds are formed. It is they who give the drink a caramel flavor and a light brown tint. During the preparation of baked milk, moisture evaporates, and its composition changes greatly. The content of vitamins C and B1 is almost halved. But at the same time, its composition is enriched with iron, phosphorus, calcium and vitamins A and D. According to nutritionists, baked milk is much healthier than fresh milk. Especially for children, pregnant women and diabetics.

The benefits and harms of baked milk

Toplenka is unique in its composition, it has no analogues. The composition of such milk includes more than a hundred useful components. These are proteins, fats, carbohydrates, many vitamins and amino acids. It simply needs to be included in the diet of young children, as well as pregnant and lactating women. Baked milk prevents the development of rickets in babies. This wonderful drink is quite easily absorbed by the body. It is recommended to drink it for people who have a problem with the intestines, as well as for allergy sufferers and diabetics. Such milk has a positive effect on the cardiovascular and nervous systems. A glass of melted milk drink will perfectly relieve any fatigue and headache. From it very tasty porridges, soups, kissels turn out. Ryazhenka is prepared quite quickly from the fuel. You just need to put a piece of black bread in a glass with the product we are considering and leave it in a warm place for several hours. Despite a lot of useful properties, baked milk has one big contraindication. It is strictly forbidden to use it if you are allergic to lactose. This is a disease in which the body lacks the enzymes responsible for the breakdown of lactose.

Calorie content and value of baked milk

This dairy product is considered quite high-calorie and does not apply to drinks for weight loss. Baked milk is indispensable for maintaining the balance of vital substances in the body. In this case, a person may not feel hunger at all. The standard fat content of the purchased product is 4-6%, and the fuel made from homemade cow's milk is much fatter. Yes, it takes a lot more time to prepare. But in terms of nutritional value and taste, such milk is in many ways superior to pasteurized store milk. You can add cream to it, mix and only then simmer on fire. It turns out a very satisfying and nutritious product. This does not mean that you should give up milk with a high fat content. You can completely replace a glass of ghee for breakfast or dinner. Satiety will remain for a long time, and the load on the stomach will be minimal.

How to make baked milk at home

It is very easy to prepare this drink at home. You need to take a large enameled dish, pour milk into it and bring to a boil. As soon as the milk foam begins to rise, it is necessary to mix the contents of the dish with a wooden spoon and reduce the heat. Be sure to remove the foam. After 4-5 hours, all excess moisture will evaporate. The readiness of milk is determined by its color, which should be dark cream. For someone, another recipe for baked milk is interesting - cooking it in a thermos. This method is great for those who do not want to spend a long time at the stove. The taste of such a product differs little from that which is cooked in a saucepan. With this method, after boiling, the milk is poured into a thermos, closed and languished there for 10-12 hours. First, the thermos must be doused with boiling water. A small container should be used, otherwise the desired result will not be obtained. Of course, with this method, the milk will not reach the desired consistency, but it will be quite suitable for consumption.

Method of cooking in the oven

To cook baked milk in the oven, you need 2 liters of regular milk and 1 liter of water. As for the choice of dishes, a cast-iron pan is best suited. It is necessary to mix the ingredients, bring to a boil and leave for a while. Place the pan in the preheated oven for 3-4 hours. The foam does not need to be removed. It should be remembered that milk in the oven should simply languish, and not boil. When the product is creamy, you can take it out and enjoy your favorite drink.

Recipe in a slow cooker

To prepare baked milk in a slow cooker, you need 2 liters of milk of the desired fat content. In this case, it is best to use whole rustic, but if this is not possible, then you can take pasteurized. First you need to pour it into the multicooker bowl and boil. You can do this in the "baking" (for 30 minutes) or "steaming" mode (in this case, the cooking time will take 15 minutes, and the valve does not need to be closed). Be sure to observe what happens to the milk, because the fat content is different, and it may take less time to boil. After boiling, you need to change the mode to "Extinguishing" and withstand the fire for 6 hours.

After the specified time, the mode changes to "heating" again, the cooking time is 2 hours. That's all, the delicacy is ready. In principle, the melted aftertaste appears after 2 hours, but in order to achieve a richer taste and aroma, it is better to do everything as described above. By the way, baked milk prepared in this way (in a slow cooker / pressure cooker) will be even tastier if you use it the next day, when it has completely cooled down and infused.

We use air grill

Such a health drink can be easily prepared in an air grill. To do this, take 1 liter of milk and 50 g of butter. Not expensive at all, as you can see. Milk is poured into clay pots, which are installed in the convection oven. And the product is cooked for 20 minutes at the highest speed and at the highest possible temperature. You have to wait for the milk to boil. Then the temperature drops to 150 degrees, and the speed decreases to medium. In this mode, the film languishes for an hour. The resulting foams must be lowered to the bottom so that the milk acquires a specific aroma, taste and beige color. If the product cannot be stirred, you can simply add butter so that the foam does not burn.

How to cook ryazhenka and varenets

To prepare fermented baked milk, you will need baked milk and sour cream in a ratio of 3: 1. The recipe is very simple and fast. Sour cream is poured into milk heated to 45 degrees (best of all 15-20% fat). After that, the resulting mass is simmered for half an hour over low heat, it must be stirred with a wooden spoon. Then, removing from heat, the product must be cooled and put in the refrigerator for 7 hours. Everything, the delicacy is ready. Here, such a long languor is no longer required, as in the recipe described a little higher (baked milk in a slow cooker).

And from such a dairy product, a very tasty home-made varenets is obtained. It is prepared in the following way. Cream and sour cream should be put into the cooled melted drink. For a liter of milk, you need 1.5 cups of cream and three tablespoons of sour cream. All this is thoroughly mixed until a homogeneous composition is obtained. It is best to drink varenets 4 hours after its preparation.

The value of baked milk for the body

The value of this drink lies in the content of a large amount of protein, trace elements and amino acids. These include: calcium, magnesium, potassium, phosphorus, sodium, sulfur, as well as minerals and organic acids - ascorbic and choline. The highlight of this product is easily digestible fats, which contain lecithin, which contributes to the rapid digestion of food. By the way, baked milk is processed by the body much faster and easier than whole milk. It can be given even to the smallest children, pregnant women, people weakened after a serious illness. Vitamins A and D contained in the oil contribute to the proper development of the nervous system and help maintain vision. Vitamin E and ascorbic acid help boost immunity. Regular consumption of this unique drink completely puts the hormonal balance in order.

Hello dear readers! It is not difficult to prepare such a dietary product as baked milk at home, and it turns out to be no less useful than at a dairy. A special attitude to such a delicacy has been formed due to the fact that this product is more easily absorbed by the body.

It turned out to be very easy to prepare a fragrant baked product in the conditions of modern civilization, despite the fact that our ancestors had to heat the stove and use special pots for this.

Easy recipe in a pot

Spending my childhood in the countryside, I got used to the taste of homemade baked milk, so when I returned to the city in the fall, I was capricious and refused to drink store-bought analogues of this healthy product. My parents claimed that only I felt the difference, and the products were the same and identical. But over time, I understood how to get a real and special dairy product: milk should be fresh, not reconstituted from dry concentrate.

If you have to prepare homemade baked milk, I especially carefully select the source product for it. Pasteurized or ultra-pasteurized milk will not work, it is better to take a regular perishable product, but fresh enough.

In order to make a real baked treat in a simple way, you only need clean aluminum or enamelware and a wooden spoon, as well as fresh milk.

This product should be prepared with attention from time to time, as milk is known for its “runaway” feature.

Cooking method:

1. I wash the cooking utensils with cold water. I collect some ice water in it and let it stand: my grandmother said that this will help to avoid the protein from burning to the walls of the dishes.
2. I pour the milk into a chilled bowl and immediately put it on the fire, bring it to a boil.
3. At the moment when it begins to rise with a “cap”, stir with a wooden spoon and reduce the heat to a minimum.
4. I cover with a lid, leave to languish slowly for 5 hours, periodically removing the foam with a wooden spoon.
5. Milk is ready when it acquires a delicate creamy color.

I cook porridge on such a “stewed” product, add it to tea and coffee. It will keep in the refrigerator in a glass container for several days.

Tip: immediately after cooking, the finished product should be poured into glassware, since in most cases the milk will still burn a little to the walls. In this way, the appearance of a “burnt” taste in baked milk can be avoided.

Important: when preparing baked milk, the dishes in which it boils can not be covered with a lid. The cooking time in this case is reduced to 3-4 hours, since the excess liquid evaporates faster.

Recipe "The old fashioned way" in the oven

Our grandmothers cooked a wonderful baked dairy product in a Russian oven, today you can cook similar milk in the oven. But there is a small condition: earthenware must be used for the oven. I use small clay pots for baking, in which the milk acquires a special aroma and taste.

This “caramel” dairy product should be prepared following a step-by-step recipe:

1. I pour fresh milk into clean prepared pots and put in the oven, heated to 180 degrees.
2. After boiling milk in pots, I lower the temperature to 80 degrees and leave it for an hour, constantly observing that it does not “run away”.
3. After an hour, I lower the temperature to 70 degrees and leave the product to languish for 7 hours.
4. I constantly observe the behavior of milk: it should seem to “breathe”, rising and falling on its own.
5. I don’t cover the pots with lids, because I love the golden and crispy crust-foam.

After I turn off the oven, I keep the milk in it for about a quarter of an hour, after which I pour it into storage containers. It is not worth "languishing" for more than 8 hours, as the product will lose some of its useful properties due to prolonged heat treatment.

Tip: if there are no pots, you can use any dishes with thick walls: a goose-cooker, a brazier, a cauldron. It is important that the dishes are fireproof, as they will have to spend at least 8 hours in the oven.

Cooking in a multicooker

When you want to treat yourself to a glass of warm freshly prepared baked milk for breakfast, you can use modern kitchen appliances. Delicious and real baked milk is obtained in a slow cooker. I put it for cooking at night, and in the morning I serve a fragrant treat with morning tea or coffee.

1. I pour fresh milk into the multicooker bowl, close the lid and set the “quenching” mode for a quarter of an hour.
2. After the milk boils, the unit automatically switches to the "heating" mode.
3. In this mode, it languishes for 12 hours, so I fill it in the evening and calmly go to sleep. The next morning I open the lid and pour the “yummy” into a glass dish.

Milk in a slow cooker does not boil away if the bowl is not filled to the very top. I also take a piece of butter and draw a line with it a little above the milk line. Checked: it never rises above this oil line.

Tip: for those housewives who do not have a multicooker at hand, you can cook a baked version of milk in a thermos. The flask should be poured over with boiling water and pour boiling milk into it, tightly close with a cork and tighten the lid of the thermos. After it stays closed overnight, the next morning it will be warm and pale pink baked milk.

I hope my advice will help you, dear housewives, in preparing fragrant homemade baked milk. Maybe one of you knows other recipes for this tasty and healthy product? Share your knowledge with us, perhaps you have special recipes for dishes cooked with baked milk?

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Mini Tips for Weight Loss

Reduce portions by a third - that's what will help to build! Short and to the point :)

Put supplements or stop? When this question arises, it is definitely time to stop eating. This body gives you a signal about imminent saturation, otherwise you would have no doubt.

If you tend to overeat in the evenings, take a warm shower before dinner. 5-7 minutes, and you already have a completely different mood and attitude to food. Try it - it works.

No matter how tasty the food is, you will eat it many more times. This is not the last meal of your life! Remind yourself of this when you feel like you can't stop and are convulsively swallowing piece after piece.

It was prepared back in the days of Ancient Rus'. Although many believe that this product is not entirely useful. This is explained by the fact that vitamins are destroyed in the process of languishing, calcium dissolves worse and the protein is denatured. According to other experts, baked milk is better absorbed by the human body. Therefore, it is recommended to include it in the diet in violation of the digestive system. What opinion to share is a personal matter for everyone. We will tell you how to make baked milk yourself.

The first way is traditional. Take a large saucepan and pour the required amount of fresh milk into it. Bring to a boil on the stove. As soon as our future baked milk begins to rise, mix with a spoon (preferably made of wood) and reduce the fire. We leave it to languish with the lid open. It is very important to periodically remove the resulting film. After about three or four hours, all excess moisture will evaporate, and baked milk will acquire the desired condition - it will become a dark beautiful shade. The second option is using a regular thermos. We pour boiled milk into it. The main thing - do not forget to pre-rinse the thermos with boiling water! Then carefully cork with a lid and leave for a day. After about eight hours, baked milk will be ready to drink. In color, it should turn out pinkish shades, and in consistency - not as thick as cooked on fire. But this does not affect its taste in any way.

You can also cook baked milk in a slow cooker. Pour several liters of milk into the container, select the “quenching” mode. We cook for about six hours, and then switch to the heating mode and leave to languish for two to four hours. The technology will do the rest for you. There is also a way in which you can make baked milk in the oven. According to him, we perform all the same manipulations as during cooking on the stove. The main thing is to monitor the heating temperature. A very important point is the percentage of fat content in milk. Factory has usually from four to six percent. For home cooking, you can take more, especially if you use rustic. However, it is worth remembering: the fatter the milk, the more time it will take to prepare the “foil”. As you can see, there are many methods for preparing this product, and everyone can choose the one that suits them best.

Many housewives recommend adding baked milk to yeast dough. This pastry is so much tastier. The dough from it becomes more tender and soft. You can also cook homemade ryazhenka or baked milk varenets. This is a great immune booster, not to mention how delicious it is! If you like milk porridges, then try to cook them on the basis of baked milk for a change. The dish will turn out the same, but the taste will be unusual. The same can be said about or various fruit cocktails.

Baked milk has a rich creamy taste, an unforgettable aroma and a beautiful dark color. With such milk, very tasty cereals, thick custards are obtained, and you can also make homemade ryazhenka-varenets from it. or just serve with cornflakes or cookies. We usually buy baked milk in the store, but it is very easy to make it yourself. It will turn out no worse, and even better than the store.

How to make baked milk - what raw materials are needed for it

Baked milk is made from regular milk, but not pasteurized. Homemade or farmer's, which can be bought at any collective farm market, is best suited. If there is a choice, then buy morning milking milk - it is much fatter than evening milking. Also be sure to taste the raw material and smell it. Good milk smells pleasant and has no foreign aftertaste.

How to make baked milk - a variety of ways

It is called baked milk because for its preparation it is necessary to keep ordinary milk hot for a very long time, i.e. drown. Grandmothers in the villages cook it in Russian stoves. In urban conditions, baked milk can be prepared:

• in the oven;
• in a multicooker;
• in a thermos.

Baked milk from the oven will turn out the most delicious and fragrant. Less tasty - in a slow cooker. And in last place in this row is milk from a thermos.

How to make baked milk in the oven

Prepare the dishes in which you will heat the milk. Only a ceramic or glass refractory pan is suitable for this. In no case do not use a metal bowl - the milk will burn in it.

• Pour the milk into a saucepan and place it in a cold oven.
• Turn the oven on to the lowest setting and wait for the milk to boil.
• Open the oven door slightly and keep an eye on the milk. When brown crusts of foams begin to form on it, remove them and put them on a plate. Don't put the plate in the oven. Later, you can use these foams in the manufacture of fermented baked milk or simply serve them with pancakes.
• Heat milk in a warm oven for 5-6 hours. Make sure the milk doesn't boil.

If you follow this technology, your milk will turn out to be light brown in color and will decrease in volume by a third. Pour hot baked milk into jars and let it cool. After cooling, transfer the milk to the refrigerator.

How to make baked milk in a slow cooker

In a slow cooker, baked milk can be cooked on two programs: stewing and simmering.

• Lubricate the edges of the multicooker bowl with butter - so the milk “does not run away” when boiling.
• Pour enough milk into the bowl so that it is one third less than the total volume. If you pour more, then even the oil limiter will not help the milk.
• Set the program “Extinguishing” or “Simmering” and the time “6 hours”.
• Lift the lid periodically and skim the brown froth from the milk.

Cool the finished milk and transfer to a cold place.

How to make baked milk in a thermos

For baked milk, take a large thermos with a wide mouth. Pour boiling milk into it and tightly close the thermos with a lid. After 16 hours, open the thermos and enjoy the taste of baked milk. In a thermos, it will turn out without foam and not very dark in color. For taste, you can put a handful of roasted and ground walnuts into a thermos with hot milk. Shake the milk thermos periodically to infuse the nutty flavor into the milk.

How to make ryazhenka-varenets from baked milk

You can make homemade ryazhenka-varenets from baked milk. Pour hot baked milk into half-liter jars. Using a kitchen thermometer, measure the temperature of the milk - it should be between 40 and 42 degrees. If the house does not have a special thermometer, then simply dip a cleanly washed finger into the milk. If the finger tolerates heat, but it is a little hot, then the milk is suitable for fermentation. In each jar of hot baked milk, put a tablespoon of rustic sour cream and stir it into the milk. Arrange the skimmed brown milk froths on top. Cover jars with foil or lids. From above, cover all the jars with an old terry towel and a warm downy scarf. Keep jars of future fermented baked milk in a warm kitchen. After 8-10 hours, free the jars from the handkerchief and towel and try delicious homemade fermented baked milk.

You will learn how to cook baked milk in a real Russian oven from this video. Suddenly you have a grandmother in the village, and she has a stove - then this experience will come in handy for you.