2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Can there be anything tastier than natural fresh milk? Only boiled milk. It was prepared back in the days of Ancient Russia. Although many believe that this product is not entirely useful. This is explained by the fact that in the process of languishing, vitamins are destroyed, 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 him to languishopen lid. 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.
Also baked milk can be cooked 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 onewhich is more suitable.
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 milk jelly or various fruit cocktails.
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