Baked milk is a primordially Russian food. In the old days, it was cooked in a Russian oven, where the natural product languished for up to 12 hours. The result was a fragrant thick drink with a thick and tasty foam.
In a modern city apartment, you can successfully make homemade baked milk yourself in several ways. For successful cooking, observe a few prerequisites:
- fill the container no more than 2/3 of the volume;
- grease the side of the pan, not covered with milk, with oil, preventing the contents from "escaping";
- do not open the cookware until it is completely cooked. An exception is the case when you want to grow a layer of foam for cooking, for example, Guryev porridge. This method is applicable only to the oven;
- for any cooking method, let the milk cool naturally.
The finished product should have a creamy color and characteristic odor.
In a pressure cooker
Boil the milk in a covered pressure cooker for 20 minutes and then cool naturally without opening the pans.
In a multicooker
Pour milk into the multicooker bowl, select the "multi-cook" function or similar, set the temperature to 100 degrees Celsius and the time required for cooking. After 3-4 hours, the baked milk will be ready.
On the stove
Bring milk to a boil, then reduce gas or electricity to a minimum. Simmer in this mode for at least 3 hours.
In the oven
Boil the milk on the stove. In the meantime, preheat the oven to 90-95 degrees. Pour milk into one or more ceramic pots and bake in the oven for at least 3 hours.
In a thermos
Pour the boiled milk into a thermos, screw the lid tightly on and leave until morning.
Enjoy fragrant baked milk with pleasure or make fermented milk out of it by adding sour cream to the warm product and souring naturally.
