Stovetop Baked Milk
What could be tastier than fresh milk? Baked milk!
Baked milk (toplyonoe moloko) has been made for centuries. To be fair, homemade baked milk isn't exactly health food: the long, gentle heating denatures the milk proteins and breaks down some of the vitamins, calcium becomes harder to absorb, and the lactose starts reacting with amino acids — which is also what gives the milk its lovely caramel color. Still, some experts argue the opposite, claiming baked milk is actually easier to digest than whole milk and can be soothing for an upset stomach. And it's the base for all sorts of treats — ryazhenka (fermented baked milk), baked goods, and wonderfully creamy porridges.
Cooking method
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Step 1:
All you need for this recipe is milk.
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Step 2:
Pour the milk into a saucepan, set it over medium heat, and bring it to a boil. As soon as it reaches a boil and foam starts to form, stir the milk and lower the heat to its lowest setting.
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Step 3:
Let the milk simmer gently, uncovered, for about 3–4 hours. From time to time, skim off the skin that forms on the surface.
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Step 4:
By the end, the extra liquid will have evaporated and the milk will turn a creamy color.
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Step 5:
The milk is ready! Drink it as is, or use it in baking and sauces.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
