Baked milk is good and bad. How to make baked milk in the oven or slow cooker at home

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This is a special product that has been familiar to many people since childhood. The name “baked milk” is only in Russian cuisine, residents of other countries do not know about such a dish and there is no specific translation. This treat is considered primordially peasant; they prepared it directly in the Russian oven. Other cultures of the world are not familiar with him..

Baked milk – benefits and harms

There are no analogs to “melted meat”; a unique composition contains more than 100 useful components. Buckle is rich in carbohydrates, fats, a lot of vitamins, proteins and amino acids. Sometimes it is included in the diet of breastfeeding mothers and young children. The benefits and harms of baked milk should be considered when choosing a menu. The following sides of this treat can be distinguished:

Pros:

  • in young children prevents the development of rickets;
  • during normal operation of the digestive tract, the product is easily absorbed by the body;
  • such milk is often prescribed to diabetics and allergies;
  • there is a positive effect on the nervous, cardiovascular system;
  • people say that a glass of such milk relieves headache, fatigue;
  • good for making jelly, soups, cereals;
  • great for creating fermented baked milk;

Minuses:

  • in some cases, it can cause gastrointestinal problems in a child;
  • strictly prohibited for people allergic to lactose;
  • when breastfeeding may be too heavy for the baby.

Breastmilk while breastfeeding

The creation of this dairy product takes place under prolonged exposure to high temperature. The protein fraction breaks down and the amount of sulfate increases, which immediately increases the amount of fat from 6 to 8 percent. It differs from ordinary whole milk of melon in that it has a higher content of vitamin E, and, which positively affect the central nervous system, contribute to the production of healthy nerve cells. Due to the properties described above, baked milk is recommended for mothers during breastfeeding, it will not be superfluous throughout the entire period of pregnancy.

However, you should carefully monitor the reaction of the child’s body, if digestion problems begin, then TM should be abandoned. Problems with the gastrointestinal tract creates a high content of phosphorus, fatty acids. This product is prepared from ordinary cow’s milk, so all allergic properties after heat treatment only increase. If you notice that baked milk is harmful to the baby’s health, you should immediately discard it.

Woman breastfeeding a baby

Baked milk – calories

Such a dairy product is considered high-calorie, you should not drink it for weight loss or use it in the diet menu. Skim milk helps maintain a balance of vital substances. Ordinary whole milk has 4-6% fat, and the calorie content of baked milk is much higher. It should be done over low heat, such heating will help to create a delicious, nutritious drink that will surpass the product from the store, released at the factory. Per 100 g of product contains:

  • carbohydrates – 4.7 g;
  • protein – 3 g;
  • fats – 6 g;
  • calories – 84 kcal.

How to make baked milk at home

There is more than one recipe for baked milk, it can be cooked in the oven, slow cooker or on fire. The main thing is not to violate the temperature regime, which will help preserve all the beneficial properties of the drink. Baked milk at home should be brought to a boil, but not boiled. Then for 6-8 hours the product is simmered in the oven in clay pots (or other utensils). During this time, the necessary reactions will occur between the amino acids of the proteins that form specific compounds.

The process of preparation changes the color of the drink (it becomes light brown), taste. The content of vitamins B1 and C decreases, but the amount of phosphorus, iron, vitamins D, A, and calcium increases. Nutritionists say that baked milk is much healthier than just fresh. For this reason, it is prescribed (in the absence of contraindications) to children with diabetes, pregnant.

Baked milk in a slow cooker

Cooking time: 3 hours.

Servings Per Container: 12.

Calorie content: 84 kcal / 100 g.

Purpose: drink.

Cuisine: Russian.

Difficulty: easy.

Initially, TM was prepared in a Russian oven, but modern devices help create a drink much faster. Baked milk in a slow cooker has the same properties as cooked in the oven or oven. It is better to make a drink from fresh, raw draft milk, pasteurized is also suitable, but slightly less. You determine the quantity of the product according to your needs. If the bowl is 3 liters, it makes sense to boil so much, and put the rest on the fermented baked milk or cottage cheese.

Ingredients:

  • milk – 3 l.

Cooking method:

  1. The bowl should be removed from the case, pour the entire volume of the product.
  2. Put back the base, close the cover. To make baked milk, the “multi-cook” mode is suitable.
  3. Set the temperature to 100 degrees Celsius. The optimal time for cooking is 3 hours (sometimes you need 4). Run the program.
  4. After 1 hour, you should feel a slight smell of the dish, which will indicate the beginning of the necessary processes. Over time, it will increase..
  5. When the device signals the end of the process, simply pour the finished drink over a convenient container. You do not need to do anything extra.
  6. Leftover treats can be bottled and refrigerated.

Baked milk in a glass and jug

Baked milk at home in the oven

Cooking time: 7-8 hours.

Servings Per Container: 8

Calorie content: 85 kcal / 100 g.

Purpose: drink.

Cuisine: Russian.

Difficulty: easy.

Baked milk in the oven – such a way to make refreshments is closer to the original Russian recipe. So that the benefits of the finished dish after cooking do not disappear, you can pour TM into a thermos or jar for storage in the refrigerator. Fresh (rustic) milk is best suited for boiling; it has all the minerals and vitamins that are useful for the human body. Below is a recipe for how to milk milk in the oven.

Ingredients:

  • cream – 200 g;
  • milk – 3 l.

Cooking method:

  1. First you need to boil milk, put the cream, stir well.
  2. For languishing in the oven, refractory clay or cast-iron enameled pots should be used. Pour the cooled product over them and, without covering, send to languish, the oven must first be heated to 80-100 degrees.
  3. Hold the pots until a brown film appears on the surface of the liquid. If you want it to be tasty and thick after cooking, then you need to squeeze it to the bottom with a spoon. Repeat that procedure 2-3 times..
  4. After an hour or a half, you need to get the pots, cover them with lids, return to the oven at a temperature of 70-90 degrees for another 6-7 hours.

Ready baked milk in a cup

Clotted milk

Cooking time: 7-8 hours.

Servings Per Container: 8

Calorie content: 85 kcal / 100 g.

Purpose: drink.

Cuisine: Russian.

Difficulty: easy.

This product can be found in the store without any problems, but, cooked hand-made fermented baked milk will always be tastier. Stewing the dish will take a long time (about 6 hours), so you need to start cooking in the morning or afternoon (do not put it off for the evening). Best for this recipe is rustic (non-powdered) milk and cream. With them, the taste will be much nicer. Please note that at the output you get less volume than at the start of cooking.

Ingredients:

  • homemade milk – 3 l;
  • sour cream (20%) – 0.5 L.

Cooking method:

  1. Pour milk into a saucepan, put on a fire and bring to a boil, but do not boil.
  2. Immediately move to the oven, the temperature should not be more than 100 degrees. The product should be stewed for about 3-3.5 hours, during which milk will become more concentrated, tastier.
  3. A rosy seal should appear on the surface, and the liquid will acquire a beige hue. Take out the pan, let the contents cool down to 40 degrees.
  4. Gently remove the cut, cut into portions.
  5. Stir sour cream and a little milk in a separate bowl until smooth. Pour everything into a common pot.
  6. Pour warm milk into jars or pots. In each, put a piece of the stick, wrap with a towel for 3-4 hours, so that the product turns sour.
  7. When you notice that the content does not flow when tilted, it means the product has leavened. Close the lid and refrigerate.
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