How to make baked milk at home. Baked milk in a thermos

Baked milk is a primordially Slavic drink that has no analogues in the world. A product that resembles that of the Turkic peoples, they prepare a national drink from it - katyk. However, the technologies for preparing these drinks are very different. For the production of katyk, the workpiece is subjected to prolonged boiling, as a result of which it acquires the desired concentration and taste. When preparing a product such as baked milk, a long languor is used, that is, heating without boiling.

Baked milk is a delicious light beige drink with specific organoleptic qualities. In Russia, this product was prepared by keeping boiled milk there for a day. Milk processed in this way not only acquires a special taste, but also retains its freshness longer. In addition, many different delicious dishes can be prepared on the basis of baked milk.

Baked milk is a healthy product, due to the evaporation of excess liquid, it contains more vitamin A, as well as calcium and iron, than plain milk. Therefore, this product can be recommended for feeding children and pregnant women. The only contraindication to the use of baked milk is lactose deficiency and allergy to dairy products.

Currently, baked milk is prepared in dairies. The production process is as follows: pasteurized is placed in closed containers, where it is kept for several hours with constant stirring and a temperature of about 95 degrees.

The question may arise, how to make baked milk house? I must say that there are many recipes for preparing this delicious drink. To do this, use modern kitchen appliances - an oven or a multicooker. However, there is also a lightweight recipe for baked milk using a thermos.

In the latter case, milk (it is better to take homemade or just a high-fat product) is brought to a boil and poured hot into a thermos. After 12 hours of aging, the baked milk is ready. To prepare a drink using this method, you need a thermos with good thermal insulation. To keep it at a better temperature, you can additionally wrap it up in a warm blanket.

But it is still better to cook baked milk in the oven, although this process is more troublesome and requires periodic monitoring. To prepare a drink according to this recipe, you need to boil milk on the stove, then pour into and put in an oven preheated to 80-100 degrees. You need to simmer milk for 6-8 hours, regularly checking its condition and using a spoon to immerse the resulting foam on the bottom of the dish. Thanks to this operation, the milk will acquire a beautiful color and the delicious top crust will become thicker.

When preparing baked milk, you need to remember that the fatter the original product, the longer it will take to simmer and the tastier the result will be.

Cooked baked milk can be drunk just like that, or it can be used as a basis for preparing various dishes. For example, delicious homemade fermented baked milk. To do this, freshly prepared baked milk must be cooled to a warm state and fermented with good sour cream. Proportion: for 3 liters of milk - 1 liter of sour cream. Mix well (you can use a mixer) and put on the lowest heat or in a water bath. Warm up for about thirty minutes, not forgetting to stir, then put the dishes with the workpiece on the table, cover it with gauze (not a lid!) And let it brew for 6 hours. The fermented baked milk is ready! It is very tasty to drink it just like that, but you can prepare this drink with various additives. For example, you can mix fermented baked milk with pieces of fruit, berries, or add fruit puree, jam or grated chocolate.

In addition, delicious jelly can be made from baked milk by brewing it with starch or jelly. And what a delicious porridge made with baked milk, as well as pancakes and pancakes! However, all baked goods, the dough for which was kneaded in baked milk, turns out to be fragrant and very tender.

Initially, baked milk was cooked at home in Russian ovens - they simply left the milk in a refractory dish overnight. Therefore, the main principle is to keep the product at a temperature of 80-100 degrees Celsius for three to six hours, depending on the saturation you want to get. In this case, baked milk will acquire a delicate creamy hue, caramel taste and aroma, while retaining all the beneficial properties.

By the way, baked milk is absorbed better than ordinary milk, it can be consumed by allergy sufferers, since proteins that cause allergic reactions are broken down with prolonged heating. And in general, it is just healthy, tasty, like children and adults in the household.

Of the ingredients, only milk is needed. You can use homemade milk, but keep in mind that due to the evaporation of the liquid, the percentage of fat content of baked milk will be higher than that of the original product. Also, some housewives add a little cream for taste.

Recipe

1. Bring the milk to a boil on the hob. You can immediately put the cold in the oven, but it will take longer.
2. Pour the milk into a thick-walled baking dish. Clay pots, a goose bowl, or another mold with a lid will do.
3. We fill it by 2/3 so that nothing runs away and does not have to wash the stove.
4. We send it to the oven at a temperature of 90 for at least three hours.
5. The temperature may need to be adjusted depending on the characteristics of the oven. Milk should not boil.

If you lengthen the cooking time, the baked milk in the oven will acquire a richer flavor and color.

Baked milk in a thermos requires less effort. It will be lighter and less intense. The thermos must be taken in a small volume and must be scalded with boiling water first.

1. We heat the milk.
2. Pour boiling water into a thermos and cover with a lid.
3. When the milk starts to rise, turn it off.
4. Pour boiling water from a thermos, pour milk.
5. Close the lid immediately.
6. We leave it for six to eight hours.

You may be wondering how to make baked milk at home in a slow cooker. The recipe is very simple.

1. Pour the only ingredient into a bowl 1/2 of the allowed volume.
2. We cook in the "stewing" mode for five to six hours.

For the first time, I advise you to monitor the process for the first twenty minutes in case the temperature is too high.

How to make baked milk on the stove or hob. Recipe.

1. Choose a dish that will not burn it. It will be difficult to clean the enamel pot. Suitable, for example, aluminum or non-stick.
2. We heat the milk without bringing it to a boil, reduce the heat to a minimum.
3. We simmer milk for three hours or more, it should not boil.

Before cooking, it is recommended to grease the inner edge of the pan with butter so that the milk does not escape.

In the course of preparation according to any of the above methods, a film is formed on the surface. If your pets love it, the foam needs to be periodically heated with a spoon, then it will be soft.

If not, you can just clean up. If left in the case of cooking in the oven if the temperature is not observed, a slight aftertaste of burnt milk may appear.

Watch the color, if you cook without a lid, the light brown crust should be lowered to the bottom with a spoon or removed.

Baked milk at home stays fresh longer than pasteurized milk.

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. They are saved by culinary techniques, which we will definitely share.

Ingredients

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

Inventory

• a saucepan with a thick bottom (enamel, 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 (without a freezer possible) - this way, avoid burning.
2. Empty the vessel (do not wipe it), pour in the milk, put it on a large burner with a strong fire, do not leave - wait for a boil.
3. Stir the top film with a spoon, move the pot to the small burner, or reduce the flame.
4. Leave for 5 hours under the lid, stir slowly from time to time - you will get a thick dish of reddish-brown color (fat content 7-9%) and nutty smell.

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

Simmering in the microwave

A friend in the kitchen languishes no worse than a stove, cleans up pathogenic bacteria. There is an opinion that the microwave kills all useful substances, but this has not been proven by scientists, and your 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 country milk (3.2-4% fat) from the market and place it cold in a vessel. Put in the microwave.
2. Adjust the temperature in defrosting mode, otherwise the food 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 in the oven for 2-3 hours (you can overnight), let it come to 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, the melted 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, gosper) with a volume of 5-6 liters;
• 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, preheat well (180-200 ° C)
2. Rinse the pot with cold water, fill with milk, add cream, stir, send to the stove, bring to a boil.
3. Pour the melted treat 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, lower the foam to the bottom of the pots with a wooden spoon (three times during simmering) - it will not run away.
6. After an hour and a half, reduce the temperature (50-70 ° C), evaporate the liquid until caramel color.

Or take the dishes out of the oven, close the lids tightly, return them back and simmer for 5-7 hours. The milk takes on a beige tint. Do not keep heating oil in the oven for more than 7 hours, as the benefits are lost.

How to make baked milk in a slow cooker

This method gives the milky food a rustic flavor. Cooking yarn milk in an irreplaceable helper is as easy as shelling pears.

Ingredients

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

Step by step cooking

1. Take a lump of butter, grease the multicooker bowl in a circle near the rim, this will trap the foam.
2. Pour out the milk, do not fill to the brim, place the steam basket on top, close - you will get the best result.
3. Press the "Stew" or "Milk porridge" button - for 15-20 minutes.
4. Set the timer "Heating" 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 you will get a similar result - a soft beige nutritious melt.

There is nothing easier than making baked milk in a multicooker. The main thing is not to forget about him and periodically watch how the process is going.

Melting in a thermos - quick and easy

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 homemade yarn to the dough for even better baked goods.

Ingredients

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

It will take

• thermos.

Step by step cooking

1. Fill a saucepan, pre-cooled with ice water or in the refrigerator, with raw milk, send to the stove, boil.
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 overnight.
3. Do not remove the cork from the flask until the treat is ready.
4. Pour the resulting product into a prepared ceramic or glass dish, cool or use 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 housewife has her own recipe! Now that you know how to make baked milk in different ways at home, 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 country food - use a slow cooker. Love caramel milk froth - don't forget about the pots. If you resort to culinary extreme, use the microwave. And if you lead a traditional way of life, the oven will surprise you with grandma's melon!

Many are familiar with baked milk since childhood, it is also called yarn. Such a drink is found only in Russian national cuisine, it is known to other peoples by hearsay. It is difficult to explain to a foreigner what baked milk is and how to make it. Since in Europe, America, Asia, everyone uses homemade milk from a cow or goat, and also buys pasteurized milk. Previously, the product was cooked in an oven, today a microwave oven, stove, multicooker and even a thermos are suitable for this.

Features of baked milk

Initially, the buckle took a long time to prepare. Raw materials, namely whole milk, were poured into an earthen pot, then sent to a melted oven. There the composition was defended for a day.

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

Basically, 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 end product can withstand 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 will remain. Thiamin (vitamin B1) will be reduced by half. 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. Retained fats, calcium, iron, phosphorus, magnesium, improve the functioning of the gastrointestinal tract.

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

Calorie content of baked milk

Baked milk is high in calories, its nutritional value is not suitable for dietary use. The buckle compensates 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 indicator. For 100 ml. composition relies on 85 Kcal. From the total volume 7-8 gr. fat is removed, 3 gr. protein, 5 gr. carbohydrates.

The benefits of baked milk

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

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

1. Use an enamel saucepan, place it on the stovetop and fill with 3 liters of homemade milk. Set the power of the hotplate to the middle. Warm up the animal composition until the first bubbles appear. At the same time, it is forbidden to boil milk.
2. Preheat the oven to 95 degrees, place the prepared milk in the oven. Simmer in this mode for about 3.5 hours. During the allotted time, the milk will gain concentration, the taste will become more pronounced.
3. After the expiration of the period, a ruddy crust forms on the surface, the milk will take on a beige tint. Remove the container from the oven, cool the composition naturally to 40 degrees. Remove the crust from the milk, cut into small portions.
4. Combine 500 gr. In a separate container. homemade sour cream and a small amount of milk. You should have a homogeneous, viscous mass. Add the finished composition to a common saucepan and mix.
5. Pack warm milk in small jars, place a piece of chopped rind in each. 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 steamed milk into an enamel-lined saucepan. Set the container on fire. From the moment of boiling, the burner must be reduced to a minimum.
2. Simmer the product in this mode for at least 3 hours. Cover the pan with a lid and remove the resulting foam from time to time.
3. The readiness of the product is determined by the creamy tone. If the result is achieved, remove the composition from the stove. Wait for it to cool completely naturally. Keep milk cold.

Baked milk in the oven

1. Bring 3 liters of homemade milk to a boil in the classic way. Stir 200 gr into the hot mixture. natural cream. Let the product cool slightly, in the meantime, heat the oven to 90 degrees.
2. Pour hot milk into clay pots. Place the dishes with the contents in the oven; you do not need to cover the milk. Simmer the animal composition until a brownish crust forms. To improve its thickness and flavor, press the plastic 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 containers to oven. The final cooking stage will take 6 hours.

Baked milk in the microwave

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

1. Pour 3 liters of whole milk into the multi-bowl if possible, close the lid of the household appliance. Select the Multicooker 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 go through. The smell will intensify.
3. After the end of the program, pour the prepared milk into suitable containers. Additional manipulations are not needed here. Let the milk cool naturally and store in the refrigerator.

Baked milk in a thermos

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

1. Several factors must be taken into account while languishing. If you want a crispy surface on the surface, the pots do not need to be covered.
2. When preparing baked milk, give preference to ceramic cookware. 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 needed for the milk to boil.
4. To prevent the animal composition from escaping, use a little trick. Run the butter along the inside of the container just above the milk volume.

It is not difficult to make baked milk at home. It is important to adhere to the rules for preparing the composition. Choose suitable dishes, follow the process and use only natural raw materials. Choose for yourself the most convenient way to prepare baked milk and pamper your household.

Video: how to cook baked milk in a slow cooker