Fine milk has a saturated creamy taste, an unforgettable aroma and beautiful dark color. On such milk, very tasty cereals are obtained, thick custard, and from it you can make homemade rhyzee-varets. Or just serve with cornflakes or cookies. Usually, we buy foiled milk in the store, but it is very easy to do it yourself. It turns out not worse, but even better shopping.
How to make foiled milk - what a raw material need for him
Fine milk is prepared from ordinary milk, but not pasteurized. The best home or farmer is suitable, which can be bought on any collective farm market. If there is a choice, then buy Milk Morning Doika - it is much greater than the evening. Also be sure to try the raw taste and sniff it. Good milk smells pleasant and does not have an extraneous taste.
How to make foiled milk - a variety of ways
Milk is tinted because for its cooking it is necessary to keep hot milk for a very long time, i.e. Turn. Grandmothers in the villages prepare it in Russian stoves. In the urban conditions, mulk can be prepared:
- in the oven;
- in a slow cooker;
- in thermos.
The most delicious and fragrant milk milk from the oven. Less tasty - in a slow cooker. And in the last place in this row there is milk from the thermos.
How to make foiled milk in the oven
Cook the dishes in which you will be trampled milk. For this, only a ceramic or glass refractory pan is suitable. In no case do not use a metal bowl - boils in it.
- Pour milk into a saucepan and put it in a cold oven.
- Turn the oven to the minimum and wait for milk boiling.
- Open the oven door and follow the milk. When brown crusts from foam begin to form on it, remove them and fold them into a plate. Do not put a plate in the oven. Later, these foams you can use in the manufacture of ripples or simply submit them to the pancakes.
- Top milk in a warm oven 5-6 hours. Watch that milk does not boil.
If this technology is met, milk will have a light brown color and decrease in volume by a third. High-grained milk pour into the banks and let it cool. After cooling, stop the refrigerator milk.
How to make foiled milk in a slow cooker
In a slow cooker, foam milk can be prepared on two programs: quenching and taking.
- Multicooker bowl edges Lubricate with creamy oil - so milk when boiling "will not run away."
- Pour so much milk into the bowl so that it turned out to be one third of the least volume. If even more, even the oil limiter will help the milk.
- Specify the "quenching" or "Tomorrow" and the time "6 hours".
- Periodically, lift the lid and remove brown foam from milk.
Finished milk cool down and transfer to a cold place.
How to make baked milk in thermos
For fused milk, take a large thermos with a wide throat. Pour boiling milk into it and close the thermos with a lid tightly. After 16 hours, open the thermos and enjoy the taste of the shaken milk. In the thermos it will turn out without foam and not very dark. For taste, you can put in a thermos with hot milk a handful of roasted and crushed into the flour walnut. In order for the milk to be saturated with nut flavors, timely shake the thermos with milk.
How to make a miley-joy-boiled milk
From the baked milk can make homemade rhyzee-varets. Hot fucked milk bully on the floor with liter jars. Using a kitchen thermometer, measure the temperature of the milk - it needs from 40 to 42 degrees. If there is no special thermometer in the house, it's just a purely washed finger into the milk. If the finger fails heating, but he is a little hot, then the milk is suitable for brewing. In each jar with hot fucked milk, put on a tablespoon of a rustic sour cream and stirred it in milk. From above spread the brown dairy fifts. Jars cover with foil or lids. From above, all jars cover the old terry towel and a warm down handkerchief. Keep jars with a future rhythmic on a warm kitchen. After 8-10 hours, free the banks from the handkerchief and towels and try the delicious homemade ipholy from the fused milk.
How to cook fucked milk in a real Russian oven you will learn from this video. Suddenly you have a grandmother in the village, and she has a stove - then this experience will be useful to you.
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As for me, the most delicious foiled milk is in the oven. It is only necessary to comply with certain rules: temperatures up to 120 degrees, keep milk in a clay pot, at least 4 hours, heat the crust several times. When it is ready, I give it to cool at room temperature up to 40 degrees, and then add a soldering to the preparation of Outbazdrav. My milk is fried at room temperature for about 12-14 hours. Then the rippet must be installed in the refrigerator for 4-5 hours, and only after that you can eat it.