Baked Milk in a Multicooker
Tasty and simple — even a child could make it for breakfast. Baked milk made in a multicooker has a caramel flavor. All you have to do is pour the milk into the multicooker bowl and set the program. Everything else happens without any effort on your part — you don't even need to be there. I use this milk to make homemade ryazhenka (a Slavic cultured baked-milk drink, similar to drinkable yogurt).
Cooking method
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Step 1:
How do you make baked milk in a multicooker? It's very easy — the key is to use natural milk, and the richer it is, the tastier the result. You can use cow's, goat's, or any other milk. Even store-bought is fine, as long as it isn't reconstituted from powder and has the highest fat content you can find. The main thing is to be fully confident in its quality.
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Step 2:
Pour the milk into the multicooker bowl. The milk can be any temperature, but the warmer it is, the less time it takes to heat up before the slow baking begins.
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Step 3:
To keep the milk from boiling over, set the steamer basket on top. If you don't have one, grease the inside of the bowl with butter just above the milk line. That will keep the milk from rising past that mark.
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Step 4:
My multicooker has a "Multicook" function, so I set the temperature to 98°C (208°F) and cook the milk for four hours with the lid closed. If you want milk with a deeper flavor and color, increase the time to six hours. If you don't have that function, cook the milk on the "Stew" setting for 4 hours. You can also use the "Milk Porridge" program.
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Step 5:
Here's how it comes out — wonderful smelling and a lovely color. A skin forms on top, which you remove after it cools; pour the milk into another container and keep it in the fridge. You can make excellent ryazhenka with it, or add it to coffee and sweet black tea. You can also use it as a base for porridge or milk noodles.
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Step 6:
Enjoy!
- Keep in mind that the cooking time and setting given in the recipe are approximate. All multicookers work differently, and even identical models from the same maker can have their own quirks. Before making a dish that's new to you in a multicooker, read its manual carefully, then in practice start with dishes you already know before moving on to new ones, dialing in the setting and time for your own appliance.
- Of course, the quality of homemade baked milk depends on the milk you use. Mine comes out cream-colored with a caramel flavor.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
