Baked milk

Ingredients

• 1 litre milk (pasteurized)

Method

1. Pour the milk into a clean pan and bring to the boil, making sure it doesn't boil over.
2. Method 1 (thermos): rinse a thermos with boiling water, pour in the boiling milk and seal tightly.
3. Leave in the thermos for 4–6 hours.
4. Method 2 (slow cooking): pour the milk into a lidded dish and cook slowly in a water bath for at least 1.5 hours.
5. The water bath keeps the milk from boiling over and the protein from scorching through uneven heating.
6. The finished milk turns beige and takes on a caramel flavour, the result of the Maillard reaction between lactose and proteins.
7. Cool and keep in the fridge.

Tips

• Traditionally, milk was slow-cooked in a stove oven, hence the characteristic skin.
• Baked milk is the base for ryazhenka and varenets.
• Take care with the hot milk and steam when pouring into the thermos.

Related topics

🧀 Baked milk · 🥛 Milk · ♨️ Boiling · 🔄 Slow baking · 🫗 Vacuum flask

Sources

• Википедия: Топлёное молоко

Themes