You can also make this treat, traditional to the Slavic peoples, on the stove, but it is important to remember to strictly observe the temperature — the process will be more troublesome, since the milk needs to be stirred periodically. The simplest method uses a thermos flask: strongly heated milk is poured into it and left sealed overnight. The taste of melted milk is a little sweet and very pleasant, and the color is warm and creamy. Melted milk is usually enjoyed as a drink, fermented baked milk is prepared from it, and it is used in the dough when baking cakes and cookies.
Melted milk is most often found in recipes with these five products:
| Product | Number of recipes with a combination | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|---|
| Milk | 6 | 68 | 3.2 | 3.6 | 4.8 |
| Melted milk | 3 | 84 | 3 | 6 | 4.7 |
| Sour cream | 2 | 210 | 2.8 | 20 | 3.2 |
| Sugar | 1 | 398 | 0 | 0 | 99.7 |
| Butter | 1 | 734 | 0.5 | 82.5 | 0.8 |
It is easiest to hold the product in a heat-insulating dish, but the result will match — a less pronounced taste and smell, and a less intense color. Recipes for melted milk are a treat for lovers of tradition and of dishes made at home by hand — in that case you can be sure of the benefits, especially if whole milk was used as the starting ingredient. The dish can hardly be called dietary, but it has a positive effect on the cardiovascular and nervous systems, and most importantly, it brings pleasure.