Delicate taste of baked milk
Tasty and healthy
For most of us many childhood memories are connected with the taste and flavors of granny’s dainties, by which they constantly spoil their little guests. The sweet taste of baked milk takes special place in this bright kaleidoscope. This unusual milk product is especially helpful for small children, because it is rich in calcium and iron, and also contains large amounts of vitamins A and E, vitally necessary for the full development and growth of the child's body. Peculiarities of baked milk cooking, which recipe is incredibly simple and available to everyone, promote milk protein denaturation and easier assimilation of the finished product by the organism.
Some history
Baked milk is originally Slavic milk product, which analogues cannot be found almost in any country in the world. This uniqueness of the product is connected with the peculiarities of its preparation. In old times, the milk was simmered for a long time in clay pots in the Russian stove, after that it acquired a delicate cream note and specific rich taste. Nowadays baked milk can be found in shops in Russia, Ukraine and Belarus and even then not too often.
Baked milk recipes
To enjoy the delicate taste, familiar from childhood buy “Baked milk” from “Rud” TM or use one of many recipes of baked milk, adapted for cooking at home. For this you will need only to whole cow's milk as well as a bit of effort and time for its preparation. The absence of the Russian stove can easily be compensated with more accessible kitchen devices. Baked milk can be prepared by one of the following ways:
- in
clay pots in the oven;
- in
thermos bottle;
- in
a pan on open fire;
- in
multicooker.
The process of milk simmering in the oven is maximally close to cooking baked milk in the stove. Milk is poured in clay pots and placed in an oven preheated to 180°C. Thus it is brought to a boiling and the temperature is reduced to 100°C. Within an hour on the milk surface golden crust appears, then you can cover the pots with caps, reduce temperature to 70°C and leave milk for another 6-7 hours. As a result you will receive flavored, light brown milk with a delicate caramel taste.
More simple way of baked milk cooking in the thermos bottle gives lighter but no less delicious milk. Take pasteurized milk TM "Rud", bring to a boiling and pour in thermos bottle warmed with boiling water. Leave tightly corked thermos bottle for 5-6 hours or even for the whole night and you will get delicious and healthy breakfast.
Baked milk cooking in a pan is the fastest, but also the most troublesome. To avoid burning, use an aluminum pan. The required amount of milk bring to boiling in an open pan, reduce the heat to low and stirring occasionally, leave to simmer for 3-4 hours. During cooking, it is recommended to remove the appeared foam. Readiness of the product can be identified by the formation of dark creamy tone in milk.
If you have multicooker at home, you can use suitable program and prepare baked milk. In most brands for optimal program serves “Stewing” mode for 6 hours with further transition to “Heating” mode for another couple of hours.
Homemade baked milk is not only helpful for use in
pure form, but also serves as an excellent basis for fermented baked milk and
confectionery products.
See also
