Features of baked milk, recipes for cooking at home. Nutritional value and useful properties. The ability to replace whole milk in the diet. Recipes with this drink and interesting facts about it.
Baked milk is a product made from whole milk by prolonged heating (simmering), without boiling. The smell is pleasant, reminiscent of creamy toffee, the taste of baked milk is sweetish, the color can be described as light brown, golden or pink. The shelf life, compared to the original raw material, is increased. The drink is widespread among the sedentary peoples, in the huts of which the ovens of a special design - Russian - were originally installed. It can be considered a national dish of Russian, Belarusian and Ukrainian cuisine.
Features of making baked milk
For the production of products in an industrial environment, special technological lines are installed. Consider how baked milk is prepared:
- Collection of raw materials and pasteurization - heating up to 85-90 ° С.
- Excerpt at a temperature of 95-98 ° C for 3 hours, do not bring to a boil. Constant stirring is necessary to prevent product segregation.
- Cooling to 40 ° C in the same tank, with constant agitation.
- Then the resulting product is sent through the milk line to the cooler, where it is brought to + 5-8 ° C.
- Spillage into packages.
Packing is carried out in tight plastic bags, plastic cups, tetrapak packages.
How to make baked milk at home:
- A classic recipe similar to cooking in a Russian oven … The oven is heated to 180 ° C. Initially, the raw material is poured into small clay pots and placed on a baking sheet. Leave until the first bubbles appear, reduce the temperature to 100 ° C. You do not need to take it out while cooling is taking place. Milk at this time has time to boil, pathogenic microorganisms are destroyed. Keep in this mode until golden brown appears. Then the temperature is lowered to 70 ° C and left for 6-7 hours.
- Accelerated way … The raw materials are boiled on the stove, and only then they are poured into ceramic dishes. To increase the fat content, you can add 33% cream, at the rate of 0.5 cups per 1 liter. Carefully mixed raw materials are placed in an oven heated to 80-90 ° C and left until the drink acquires a beautiful brownish color. To make the structure more uniform, the crust is heated several times.
- In a multicooker … Set the "Quenching" or "Simmering" mode. The surface of the bowl, which is not covered with milk, is greased with butter to avoid burning. The convenience of a multicooker is that they set the mode and time and go about their business. When preparing baked milk, you need to be nearby: remove the foam, stir periodically, open it slightly if splashing begins. After 6 hours from the operating mode, they switch to heating and leave for another 2 hours.
- In a thermos … The product obtained in this way resembles the feedstock for katyk. There is no foam, the color of milk caramel. Pour boiling milk into a reliable thermos and leave for 8-10 hours.
- In a pressure cooker … The starting material in a tightly closed container is heated to boiling, the temperature is reduced so that the steam comes out in a thin stream, and left for 20-25 minutes. Turn it off, allow it to cool, only then open it.
To make homemade baked milk tastier, crushed walnuts are poured into it at the languishing stage. This additive enriches the taste and enhances the beneficial properties. An exception is the use of a pressure cooker.
The dishes are not opened during the working process. You can get burned.
Composition and calorie content of baked milk
The nutritional value of the product is increased in comparison with the original raw material. The amount of fat increases by 6%.
The calorie content of baked milk is 360 kcal per 100 g, of which:
- Protein - 23 g;
- Fat - 29 g;
- Water - 54.44 g;
- Ash - 1.32 g.
Vitamins per 100 g:
- Vitamin A - 366 mcg;
- Retinol - 0.359 mg;
- Beta Carotene - 0.088 mg;
- Vitamin B1, thiamine - 0.02 mg;
- Vitamin B2, riboflavin - 0.125 mg;
- Vitamin B4, choline - 27.2 mg;
- Vitamin B5, pantothenic acid - 0.57 mg;
- Vitamin B6, pyridoxine - 0.035 mg;
- Vitamin B9, folate - 11 mcg;
- Vitamin B12, cobalamin - 0.25 mcg;
- Vitamin D, calciferol - 0.6 μg;
- Vitamin D3, cholecalciferol - 0.6 μg;
- Vitamin E, alpha tocopherol - 0.29 mg;
- Gamma Tocopherol - 0.04 mg;
- Vitamin K, phylloquinone - 2.9 mcg;
- Vitamin PP - 0.145 mg;
- Betaine - 0.7 mg
Macronutrients per 100 g:
- Potassium, K - 138 mg;
- Calcium, Ca - 98 mg;
- Magnesium, Mg - 9 mg;
- Sodium, Na - 321 mg;
- Phosphorus, P - 106 mg.
Microelements per 100 g:
- Iron, Fe - 0.38 mg;
- Manganese, Mn - 0.011 mg;
- Copper, Cu - 19 μg;
- Selenium, Se - 2.4 μg;
- Zinc, Zn - 0.51 mg.
Digestible carbohydrates per 100 g:
- Starch and dextrins - 0.35 g;
- Mono- and disaccharides (sugars) - 3.21 g;
- Lactose - 3.21 g.
Essential amino acids in baked milk:
- Valine - 0.395 g;
- Isoleucine - 0.324 g;
- Leucine - 0.657 g;
- Lysine - 0.567 g.
Replaceable amino acids per 100 g:
- Aspartic acid - 0.514 g;
- Glutamic acid - 1.304 g;
- Proline - 0.665 g.
Cholesterol in baked milk - 110 mg.
Fatty acids per 100 g:
- Omega-3 fatty acids - 0.173 g;
- Omega-6 fatty acids - 1.09 g.
Saturated fatty acids per 100 g:
- Oil - 0.998 g;
- Capric - 0.825 g;
- Lauric - 0.919 g;
- Myristic - 3.042 g;
- Palmitic - 8.497 g;
- Stearic acid - 3.823 g.
Monounsaturated fatty acids per 100 g:
- Palmitoleic - 0.448 g;
- Oleic (omega-9) - 7.923 g.
Polyunsaturated fatty acids per 100 g:
- Linoleic acid - 1.032 g;
- Linolenic - 0.173 g;
- Omega-3, alpha-linolenic - 0.173 g;
- Arachidonic - 0.058 g.
The benefits and harms of baked milk, in comparison with whole milk, are determined by a change in the composition of nutrients:
- The amount of calcium, a building material for bone tissue, increases.
- Iron, a substance that stimulates the production of red blood cells and prevents the development of iron deficiency anemia, is much less.
- Retinol, useful for the visual system, preventing the development of age-related changes, is greater.
- The level of thiamine, which converts glucose into energy, is reduced. And if this vitamin is not enough, beriberi disease develops, in which the cardiovascular system is affected, the conductivity of peripheral nerves is disturbed, and paralysis develops.
- Ascorbic acid, which is involved in all redox processes, is almost completely decomposed.
Milk sugar, which contains lactose and casein (milk proteins), does not decompose during industrial production of baked milk without boiling. The dispersion of milk fat increases the absorption and assimilation of not only the product itself, but also the food that enters the body along with it.
If you make a drink from low-fat raw materials, you can not be afraid of weight gain. The calorie content of the product is only 86 kcal per 100 g. However, in this case, the color of baked milk becomes a little pinkish, and you should not count on a thick consistency and rich taste, as well as on benefits.
Useful properties of baked milk
The medicinal properties of the product allow it to be introduced into the diet of patients in the treatment of acute respiratory viral infections and recovery after exacerbations of chronic diseases - arthrosis, arthritis, rheumatism.
The benefits of baked milk
- Complete absorption of calcium helps prevent the development of osteoporosis and stops osteochondrosis and arthrosis.
- It has a beneficial effect on the nervous system, soothes, improves falling asleep.
- Stimulates the work of the optic nerve, eliminates the violation of twilight vision. When ptosis occurs, external use is recommended - lubricating the eye socket to strengthen the optic muscles.
- Increases the tone of blood vessels, normalizes myocardial function. The risk of stroke, heart attack, tachycardia decreases.
- When cold, it increases the tone of the body and stabilizes the emotional state.
- Improves the quality of skin, nails and hair, prevents the development of rickets in children under 3 years of age.
- Improves memory in the elderly.
- Accelerates peristalsis, helps relieve constipation.
- It has an antioxidant effect, accelerates the removal of free radicals from the intestinal lumen and cleansing the liver after alcohol or intoxication.
- Normalizes acid-base and water-electrolyte balance.
- Supports the production of synovial fluid. With regular use, the cartilage tissue becomes strong and elastic.
- Helps get rid of heartburn.
One of the beneficial properties of baked milk is its neutral effect on the acidity of the contents of the stomach. This allows you to enter it into the diet with exacerbations of gastrointestinal diseases.
Note! For men, baked milk can increase potency and strengthen muscles.
Contraindications and harm to baked milk
This product is not an alternative to whole milk and cannot serve as a complete substitute for young children due to the lack of iron and thiamine. If the kid is capricious and agrees to drink only a beautiful and sweetish "caramel" drink, you need to make sure that the diet contains products that replenish the reserve of these nutrients.
The harm from baked milk can occur when abused:
- The likelihood of developing cancer of the reproductive system - prostate in men and ovaries in women - increases by 33% and 44%, respectively.
- Chronic pancreatitis worsens.
- Diarrhea may appear.
- Weight increases rapidly and fatty tissue forms.
You can not drink the drink if you are lactose intolerant. As already mentioned, milk sugar does not break down during cooking, and negative symptoms appear very quickly. An absolute contraindication to entering the day menu is individual intolerance.
Baked milk recipes
This drink is delicious on its own. But it can be used as an ingredient in various dishes.
Baked milk recipes:
- Ao-Cheese Cheese Soup … Sliced onions are fried in ghee until transparent, add a tablespoon of flour and leave for another 1 minute. Cook in boiling water 200 g of frozen shrimp, after removing the esophagus, with bay leaf, salt and pepper. Pour the water from the shrimp, pour in a glass of baked milk, half a glass of 33% cream, dissolve a piece of Do-Blue cheese. With an immersion blender, everything is crushed until completely homogeneous. Before serving, the soup is heated in the microwave.
- Porridge with baked milk … A glass of millet is washed until the flowing liquid becomes transparent, and then boiled by pouring a glass of water for 10 minutes. When the water boils away, pour in baked milk and bring it to readiness, adding salt and sweetening it. Add butter before serving.
- Citrus pudding … Oranges (3 pcs.) Or tangerines (4-5 pcs.) Peel, remove white films. You can prepare a dish from a mixture of citrus fruits - sweet oranges and bitter grapefruit. Eggs, 2 pcs., Beat with cane or palm sugar - 3 tbsp. l., pour in, without ceasing to shake, 2 tbsp. l. corn starch, pour in cold baked milk, 350 ml. Molds for puddings (fireproof glasses or silicone cups) are lubricated from the inside with a thin layer of butter. The oven is heated to 180 ° C, and 1.5 liters of water are boiled on the stove. Dried bread is cut into pieces according to the shape, each up to 2 cm thick. For 1 portion - 2 pieces. The croutons are pre-soaked in the milk mixture. Put 1 piece in each mold on the bottom, slices of citrus fruits on top, pour in the milk mixture, repeat the process. Sprinkle 1 tbsp on top. l. brown sugar. Place the pudding molds in boiling water so that the water does not reach the surface by 2 fingers, and put everything in the oven. The pudding is ready when the caramel film appears on the surface. You can eat hot or cool.
Baked milk drinks:
- Berry banana smoothie … Pour 300 ml of a milk drink into a glass of a blender and pour over a handful of frozen blueberries, raspberries and black currants, half a banana, broken into pieces. Bring to homogeneity. Cool before serving.
- Strawberry cocktail … Drink, 250 ml, poured into a shaker, pour 5-6 berries of large strawberries, cut in half, add 100 g of ice cream and 2 tablespoons of brandy. Stir. Sprinkle with grated chocolate during presentation. You can use a blender instead of a shaker. If you plan to treat children, alcohol is not added to the composition.
Interesting facts about baked milk
Until recently, this product was practically unknown to the inhabitants of England, the USA and Australia. After acquaintance with the new taste, a culinary term appeared - baked milk, literal translation - baked milk, but the dish did not gain popularity. In the national cuisine of the Turkic peoples, there is homemade baked milk, but it is made according to a different method and is used as a raw material for the popular fermented milk drink - katyk.
The Slavs began to make this product from the time when Russian ovens appeared. The initial purpose of daily languor milk is to have a constantly warm drink on hand for feeding children and sick people. While the feedstock was in the oven, souring did not occur.
Now baked milk is rarely prepared. This is due to the length of the process and the low popularity of the drink. If you really want to try a product, purchase it in a store. The exact name and fat content should be indicated on the package - usually 2.5%. It is not worth boiling the drink - it is already prepared for use.
How to make baked milk - watch the video:
