How to make baked milk at home

Many are familiar with baked milk since childhood, it is also called yarn. Such a drink is only available in the Russian national cuisine; it is known to other nations by hearsay. It is difficult to explain to a foreigner what baked milk is and how to prepare it. Since in Europe, America, Asia, everyone uses home-made milk from under a cow or goat, and also buys pasteurized milk. Previously, the product was cooked in the oven, today a microwave, stove, multi-cooker and even a thermos are suitable for this.

Baked Milk Features

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 defended the day.

After a predetermined period of time, the milk acquired a taste and aroma, and also became brown. The cream, which came to the surface, formed a delicious crust.

Basically, baked milk was used to quench thirst in the heat of the heat. Also, ryazhenka and varenets were made from the drink, occasionally the composition was used as the main ingredient for the test.

This method of processing milk is popular because the end product is more resistant to storage. It does not sour as quickly as boiled or raw milk.

It is also interesting to know that after heating from vitamin C, only 25% will remain. Thiamine (vitamin B1) is 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. The remaining fats, calcium, iron, phosphorus, magnesium, can improve the work 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 people (diabetics, pregnant women, the elderly, children and others).

Calorie Ghee

Baked milk is high in calories, its nutritional value is not suitable for use in dietary purposes. Buckles compensate 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'd be surprised, but the warbler has a much larger indicator. On 100 ml. composition relies 85 Kcal. Of the total volume of 7-8 grams. given fat, 3 gr. squirrel, 5 gr. carbohydrates.

The benefits of melted milk

The drink is rich in hundreds of useful biological active enzymes. These substances are both valuable and harmful to our body.

1. Milk is indicated for use by pregnant girls. It prevents rachitism in a child. Strengthens the bones, teeth, nails and hair of a woman.
2. The human body assimilates the baked 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. It also facilitates the work of the heart, improves vision and memory.
4. Vitamin E improves skin and hair, cleanses the liver of toxic substances. Baked milk helps to overcome fatigue, to cope with stress.
5. Contraindications to the use of the drink include a 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 Sour Milk

1. Use the enameled pan, set it on the stove and fill with 3 liters of homemade milk. Set the power of the burner in the middle. Warm up the animal composition before the first bubbles. Milk is forbidden to boil.
2. Preheat the oven to 95 degrees, place the prepared milk in the oven. Tomite in this mode about 3.5 hours. During the allotted time, the milk will accumulate concentration, the taste will become more pronounced.
3. After the expiration of the term on the surface of a ruddy crust, the milk will acquire a beige tint. 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 gr. home-made sour cream and a small amount of milk.You should have a homogeneous mass. Add the prepared composition to the common pan and mix.
5. Warm milk packaged in small jars, in each place a piece of chopped peel. Warm the container with a thick cloth. After 4 hours the milk will turn sour. If the composition does not flow, 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 the enameled saucepan. Set the tank on fire. From the moment of boiling, the burner should be lowered to a minimum.
2. Tomite the product in this mode for at least 3 hours. The pot should be covered with a lid, and from time to time remove the foam.
3. The readiness of the product is determined by the cream tone. If the result is achieved, remove the composition from the stove. Wait for complete cooling in a natural way. Keep the milk cold.

Baked milk in the oven

1. Bring to a boil 3 liters of homemade milk in the classic way. Stir in the hot composition 200 gr. natural cream. Allow the product to cool slightly, in the meantime melt the oven to 90 degrees.
2. Pour the hot milk over the clay pots.Place the dishes with the contents in the oven; there is no need to cover the milk. Tomite animal composition to form a brownish peel. 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.

Baked milk in the microwave

1. Pour the required amount of animal fluid in a ceramic dish. Install the container in the microwave. Turn on the appliance, wait for boiling.
2. After the appearance of the first bubbles, turn down the power and maintain the approximate temperature. Tomit milk in this mode for about 3 hours. Complete the manipulation, wait for cooling.

Baked milk in a slow cooker

1. Pour 3 liters of whole milk into the bowl if possible, close the lid of the household appliance. Select the "Multipovar" function on the multicooker. Set the temperature to 100 degrees.
2. Run the program. The time of manipulation will take about 3-4 hours. After the first 50-60 minutes, you will feel a pleasant aroma of the composition.At this time, begin to undergo all the necessary processes. 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, store in the refrigerator.

Baked milk in a thermos

1. Bring fresh bubbles of milk to the first bubbles. The container is preferably used with enamelled coating. The amount of raw materials, taking into account the needs.
2. Pre-heat the thermos with boiling water, pour in the hot milk. Close the container tightly, wait for the infusion. After 7 hours, the baked milk will be ready. It is important not to open the thermos during cooking.

Practical recommendations

1. During languor, 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 melted milk, give preference to ceramic dishes. This material distributes heat evenly. The chance of sticking is reduced to zero.
3. If you decide to make melted milk in a slow cooker, do not even think to fill the multi bowl to the brim.Free space is necessary so that the milk can boil.
4. To prevent the animal from running away, use a little trick. Run the butter on the inside of the tank just above the volume of milk.

It is easy to make melted milk at home. It is important to adhere to the rules of preparation of the composition. Select the appropriate dishes, watch the process and use only natural raw materials. Choose for yourself the most convenient way of cooking melted milk and pamper the household.

Video: how to make melted milk in a slow cooker