Is there anything tastier than natural fresh milk? Only baked milk. It was prepared in the days of Ancient Russia. Although many believe that this product is not entirely useful. This is explained by the fact that vitamins are destroyed in the process of languishing, calcium dissolves worse and protein 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 case of disruption of the digestive system. What opinion to share is a personal matter for everyone. We will tell you how to cook baked milk yourself.
The first way is the traditional one. We take a large pot and pour the necessary 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 from a tree) and reduce the heat. Leave it to languish with the lid open. It is very important at the same time to periodically remove the resulting film. After about three or four hours, all the excess moisture will evaporate, and the baked milk will get the right condition - it will become a dark beautiful shade. The second option is with a conventional thermos. We pour boiled milk into it. The main thing - do not forget to pre-rinse the thermos with boiling water! Then carefully cork the lid and leave for a day. After about eight hours, the baked milk will be ready for use. By color, it should turn out pinkish shades, and by consistency - not as thick as cooked on fire. But this does not affect his taste.
Also, baked milk can be prepared in a slow cooker. Pour a few liters of milk into the container, select the "quenching" mode. Cook for about six hours, and then switch to heating mode and leave to simmer for two to four hours. The equipment 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 milk fat. Prefabricated usually has 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 "melon". As you can see, there are many cooking methods for this product, and everyone can choose the one that suits them best.
Many housewives recommend adding baked milk to yeast dough. Such pastries are much tastier. The dough from it becomes more tender and soft. You can also cook homemade ryazhenka or boiled milk from baked milk. This is a great way to boost immunity, not to mention how delicious it is! If you like milk porridge, then try for a change to cook them on the basis of baked milk. The dish will be the same, but the taste will be unusual. The same can be said of milk jelly or various fruit shakes.