Baked milk at home


Baked milk is a product that can be called unique, one of a kind. And this miracle first appeared in Russia, more precisely in Ancient Russia. It was prepared the whole day in the Russian stove.

The production of this type of milk occurs by slow boiling of raw milk, until the purchase of cream color. Previously, milk was “stoked” in earthenware, now you can cook it in a thermos or a slow cooker.

In baked milk, a large amount of fats, proteins, carbohydrates, amino acids and vitamins. Milk in general, and baked in particular, is an excellent source of calcium, which is so necessary for the body. Calcium and vitamin D are used for the prevention and treatment of child rickets, vitamin A and phosphorus are needed for the development of nervous system and vision, the role of antioxidants is assigned to vitamin E and C, which enhance immunity and normalize the maturation of the child. Vitamin B, magnesium, potassium - this trinity regulates the development of the nervous and cardiovascular systems of the body.

Baked milk is stored for a long time and does not turn sour, it is indicated for children, diabetics and pregnant women.

Some experts are convinced that during the heat treatment to which the milk is subjected, it loses many useful properties and vitamins. There is some truth in this, but the main "baggage" of beneficial properties and trace elements baked milk can be preserved.

Calories of baked milk

Milk - a fatty product and caloric content, respectively, will depend on the fat content. So milk 4% of fat content will "weigh" 67 kcal / 100 grams. But this is the factory version, at home the product turns out to be much fatter, and in this case it is impossible to calculate the calories.

And in milk with fat content of 1% - a little less - 40 kcal. It is suitable for losing weight. It is worth recalling that grams and milliliters are not the same thing. That is why it is worth weighing the product, if you count calories or dieting.

By and large, baked milk is not very high in calories, especially since you can't drink a lot of it. Due to its fat content, rapid saturation occurs. So you can hardly recover much from it.

Methods of cooking baked milk

The best way to eat baked milk is to cook it yourself or ask a grandmother who probably knows how to do it. Although the first option is more appropriate, and you will be pleased and do not distract the grandmother. It is better then to treat her with your "first baked milk".

Option 1 - baked milk in a saucepan

Grandma's recipe. Pour a few liters of milk into a regular enamel or aluminum pan, bring to a boil. As soon as the milk starts to rise, mix it with a wooden spoon and reduce the heat. Leave the pan without a lid, cook for 4 hours, no less and remove the foam. By the beige color you will understand that the baked milk is ready.

Option 2 - melted milk in a thermos

Rinse with a boiling water the usual thermos and fill it with boiled milk. Close tightly and leave for a day or night. In the morning, at 8 o'clock, the milk will be ready. It will not be as thick as in the first version, and its color will be pink. But this should not confuse you - in front of you baked milk in a thermos, you can enjoy!

Option 3 - melted milk in a slow cooker

Pour a few liters of milk into the multicooker pan, select the extinguishing mode. It should be at least 6 hours, with a break in the heating mode - it is still 2 hours. Leave the rest to the technician.

Option 4 - baked milk in the oven

To start, boil the milk on the stove. Then immediately put in the oven on low heat at 100 degrees, leave to languish for 6 hours. If you have a real clay container with a lid - just fine. This appetizing crust, which is so fond of baked milk fans, is formed in such dishes. To make the crust thicker, drown it with a spoon in the process of cooking.

Baked Milk Recipes

At home, you can also make ryazhenka very good quality. To do this, in warm milk, add sour cream. The calculation is as follows: 2 tablespoons sour cream per 1 liter of milk. Mix well and leave at room temperature in the evening. A beautiful ryazhenka can turn out in 6 hours, but it is better to leave it at all 8.

Whatever way you choose for yourself - simple or complex, no matter what path you take, we wish you success. Let your homemade baked milk be a beautiful cream color, with a thick crust, which none of the supermarket milk has. And do not forget about the grandmother, even if not your own, so alien. Neighbor, for example. In the end, you today have something to brag about!