Baked Milk on the Stovetop
Bring back a taste you've known since childhood—make this wholesome drink! I'll always treasure the memories of my grandmother's baking, which she loved to spoil me with. And I remember just as vividly the magical taste of the baked milk I'd wash her pies down with. She works in healthcare and knows exactly how much kids need calcium, iron, and vitamins A and E. Baked milk holds all of that goodness—so I really recommend making it!
Nata
Recipe author
Baked Milk on the Stovetop
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
3 g
Fats 33 %
4 g
Carbohydrates 42 %
5 g
68 kcal
GI:
100
/
0
/
0
- The method for making baked milk couldn't be simpler: For the tastiest, most nourishing result, use fresh farm milk or milk with a high fat content. Pour the milk into a pot and bring it to a boil. Reduce the heat to the lowest setting and keep cooking for 3–4 hours. By the end, the milk should turn a deep creamy color. As it cooks, stir it now and then and skim off the skin that forms on top. A heavy-bottomed pot helps keep it from scorching. Drink it in good health!
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
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