How to make baked milk at home

Many are familiar with baked milk since childhood, it is also called baked milk. Such a drink is available only in Russian national cuisine; it is known firsthand to other nations. It is difficult to explain to a foreigner what baked milk is and how to cook it. Since in Europe, America, Asia, everyone uses homemade milk from under a cow or goat, and also buy pasteurized milk. Previously, the product was prepared in an oven, today a microwave, stove, multicooker and even a thermos are suitable for this.

Features of baked milk

Initially, the yarn was prepared for a very long time. Raw materials, namely whole milk, were poured into a clay pot, then sent to a melted furnace. There, the composition was defended for a day.

After a specified period of time, milk acquired taste and aroma, and also turned brown. The cream that came to the surface formed a delicious crust.

Mostly baked milk was used to quench thirst in the sultry heat. Also, fermented baked milk and varenets were made from the drink, occasionally the composition was used as the main ingredient for the dough.

This method of milk processing is popular because the final product withstands storage better. It does not sour as quickly as boiled or raw milk.

It is also interesting to know that after heating, only 25% of vitamin C remains. Thiamine (vitamin B1) will be halved. However, these aspects do not make milk less tasty and healthy.

On the contrary, heating allowed to remove all unnecessary, leaving only the necessary substances. Preserved fats, calcium, iron, phosphorus, magnesium, can improve the gastrointestinal tract.

It is more advisable to consume a product to eliminate digestive problems. Due to the accumulation of vitamin D and retinol, milk is suitable for all categories of people (patients with diabetes, pregnant women, the elderly, children and others).

Calorie baked milk

Baked milk is quite high-calorie, its nutritional value is not suitable for use in dietary purposes. Buckle makes up for the lack of valuable minerals and vitamins, but does not help to lose weight.

As a rule, whole milk has an average fat content of 5-6%. You will be surprised, but melon has a much higher rate. Per 100 ml. composition relies 85 kcal. Of the total volume of 7-8 gr. fat, 3 g. protein, 5 gr. carbohydrates.

The benefits of baked milk

The drink is rich in hundreds of useful biological active enzymes. These substances carry both value and harm to our body.

1. Milk is indicated for use by pregnant women. It prevents rickety in a child. Strengthens the bones, teeth, nails and hair of a woman.
2. The human body absorbs a melted product much faster than fresh milk. This means that the composition is valuable for people with gastrointestinal ailments, diabetes, allergies (except lactose intolerance).
3. An interesting tandem of potassium, phosphorus, magnesium, retinol, B-group vitamins ensures the maintenance of the central nervous system. The work of the heart is also facilitated, vision and memory are improved.
4. Vitamin E improves the condition of the skin and hair, cleanses the liver from toxic substances. Baked milk helps to overcome fatigue, cope with stress.
5. Contraindications to the use of the drink include the category of citizens (especially children) who have lactose deficiency.Milk cannot be digested, because there is no substance in the body that processes it.

Baked fermented milk

1. Use an enameled pan, place it on a stove and fill it with 3 liters of homemade milk. Set the burner power to the middle. Warm up the animal composition until the first bubbles appear. It is forbidden to boil milk.
2. Preheat the oven to 95 degrees, place the prepared milk in the oven. Tomite in this mode is about 3.5 hours. Over the allotted time, milk will gain concentration, the taste will become more pronounced.
3. After a period of time, a golden crust forms on the surface, milk acquires a beige hue. Remove the container from the oven, cool the composition in a natural way to 40 degrees. Remove the crust from the milk, cut into small portions.
4. In a separate container, connect 500 g. homemade sour cream and a small amount of milk. You should have a uniform, sticky mass. Add the finished composition to the general pan and mix.
5. Pack warm milk in small jars, in each place a piece of chopped crust. Insulate the container with a thick cloth. After 4 hours, the milk will turn sour. If the composition does not drain, then everything is ready. Cover the jars with lids, place in the cold.

Baked milk on the stove

1. Pour the required amount of fresh milk into an enamelled pan. Set the container on fire. From the moment of boiling, the burner must be reduced to a minimum.
2. Stew the product in this mode for at least 3 hours. The pan needs to be covered with a lid, and from time to time to remove the resulting foam.
3. Product readiness is determined by cream tone. If the result is achieved, remove the composition from the stove. Wait for the natural cooling to cool completely. Keep milk in the cold.

Baked milk in the oven

1. Bring to a boil 3 liters of homemade milk in the classic way. Stir in 200 g hot composition. natural cream. Allow the product to cool slightly, meanwhile melt the oven to 90 degrees.
2. Pour the hot milk into clay pots. Put the dishes with the contents in the oven, you do not need to cover the milk. Strain the animal until a brownish crust forms. To improve its thickness and taste, press the film to the bottom.
3. Repeat the manipulation 3 times. After that, after 1.5 hours, remove the dishes with milk from the oven. Cover the pots with lids, reduce the temperature to 80 degrees. Return the containers to the oven. The final stage of cooking will take 6 hours.

Microwave baked milk

1. Pour the required amount of animal fluid into the ceramic dishes. Place the container in the microwave. Turn on the appliance, wait for it to boil.
2. After the first bubbles appear, turn down the power and maintain the approximate temperature. Stew milk in this mode for about 3 hours. Complete the manipulation, wait for cooling.

Baked milk in a slow cooker

1. Pour as much as possible 3 liters of whole milk into the multi-bowl, close the lid of the appliance. Select the Multi-Cook function on the multicooker. Set the temperature to 100 degrees.
2. Run the program. The manipulation time will take about 3-4 hours. After the first 50-60 minutes, a pleasant aroma of the composition will be felt. At this time, all the necessary processes begin to take place. The smell will intensify.
3. After completing the program, pour the finished milk into suitable containers. Additional manipulations are not needed here. Allow milk to cool naturally, keep refrigerated.

Thermos baked milk

1. Bring fresh milk to the first bubbles. The container is preferably used with enamel coating. Take the amount of raw materials according to needs.
2. Warm the thermos in advance with boiling water, pour hot milk. Close the container tightly, wait for insistence. After 7 hours, the baked milk will be ready. It is important not to open the thermos during cooking.

Practical recommendations

1. During languishing, several factors must be considered. If you want to get a crispy crust on the surface, you do not need to cover the pots with a lid.
2. When cooking baked milk, give preference to ceramic dishes. Such material distributes heat evenly. The possibility of burning is reduced to zero.
3. If you decide to make baked milk in a slow cooker, do not try to fill the multi-bowl to the brim. Free space is necessary so that milk can boil.
4. To prevent the escape of the animal composition, use a little trick. Pass the butter on the inside of the tank just above the volume of milk.

It’s easy to make baked milk at home. It is important to adhere to the rules for the preparation of the composition. Choose the right dishes, follow the process and use only natural raw materials. Choose for yourself the most convenient way of preparing baked milk and indulge the household.

Video: how to cook baked milk in a slow cooker