Baked milk (Cuckoo 1054)

Category: Dairy and egg dishes
Baked milk (Cuckoo 1054)

Ingredients

Milk 1 l

Cooking method

  • Pour 1 liter of milk into a saucepan and MULTI-COOK for 15 minutes for 120 *

Note

Delicious milk.

lenucha
Hello!zvezda , I was advised to consult you on making homemade yogurt. I really want to learn how to cook it in a slow cooker, since I have not purchased a yogurt maker. Tell me, teach if you know how to cook yogurt in a multicooker CUCKOO1054
thank you in advance!
zvezda
Mix milk and Activia (or any starter you like) in proportions of 1L: 300ml. and on heating for 30 minutes and leave for 6 hours.
lenucha
but how to heat milk to 30 degrees in a multicooker?
zvezda
Just heating for 30min.
lenucha
thanks, but it seems to me that the temperature there will be higher, not 30 degrees
....
zvezda
I didn't measure it, but fermented baked milk turns out great !!!!!
lenucha
and you did not make yogurt?
zvezda
Did !!! Everything worked out!!! Just fermented baked milk more often
lenucha
and the fermented baked milk is also 30 minutes for heating and leave for 6 hours?
zvezda
Yes!!
lenucha
: pardon: I'm completely confused, but what about this recipe for baked milk? Pour 1 liter of milk into a saucepan and MULTI-COOK for 15 minutes for 120 *, and they make fermented baked milk from baked milk ???
SchuMakher
Quote: zvezda

Did !!! Everything worked out!!! Just fermented baked milk more often

oh, Ol, and I love fermented baked milk like it used to be in bottles with red foil caps
matroskin_kot
The roofs were striped or so golden ... (with us). Reds are on cream. Kefir is green ... Milk is white ... Oh, it was delicious ... I am heating milk in Panasonic, but it takes a long time. tomorrow I will release Kuku ... and I will do ... My husband, at last, began to drink sour milk. and, moreover, fermented baked milk. chooses by one known method ... And drinks ... Sour cream ...
zvezda
Quote: lenucha

: pardon: I'm completely confused, but what about this recipe for baked milk? Pour 1 liter of milk into a saucepan and MULTI COOK for 15 minutes for 120 *, and they make fermented baked milk from baked milk ???
: girl_cray: everything is correct !!!! Then add the sourdough there, for 30 minutes. heating and leave for 6 hours without opening !!!!!
Karishka
And explain to me that I did not understand anything so that the baked milk would turn out, you need to heat the milk for 15 minutes and that's it, or should you still insist?
zvezda
You understood everything correctly .... at 120 * on a multi-cooker, heat for 15 minutes.
lenucha
to summarize, it turns out: Pour 1 liter of milk into the multicooker pan, set the multi-cook mode t-120 degrees and 15 minutes, after completion, immediately add 300ml starter culture and turn on the heating for 30 minutes, then do not open the multicooker lid for 6 hours... RIGHT?
Admin
Quote: lenucha

to summarize, it turns out: Pour 1 liter of milk into the multicooker pan, set the multi-cook mode t-120 degrees and 15 minutes, after completion, immediately add 300ml starter culture and turn on the heating for 30 minutes, then do not open the multicooker lid for 6 hours... RIGHT?

If you pour out the leaven right away, I don't understand what you will get ???
Milk will be boiling water after 120 * boiling !!! And why, after boiling, also turn on the heating?

Probably it needs to be cooled first to 40 * and only then add the sourdough and then keep it heated - it will be logical
zvezda
Absolutely right!!!!!!! In hot no-no !!!!!
matroskin_kot
And I, I stopped the milk, only there was no time to simmer on the heating. I had to empty the container for stuffed cabbage rolls. The view is cool in milk, as it should be, for me, though the foam-crusts are not enough, but this is because I did not leave it to ripen.Fermented with sour cream, stood in the warmth - now in the refrigerator. It's just a class to make baked milk. I didn't measure the total time, but not so long ...Star- well done.!!!
lenucha
Quote: zvezda

: girl_cray: everything is correct !!!! Then add the sourdough there, for 30 minutes. heating and leave for 6 hours without opening !!!!!
You yourself wrote everything like this, but I just summed up and wrote down all your recommendations. And now you writewhat's hotter no-no !!!Maybe you could describe your recommendations and recipes in more detail !? It seems to me that not only I do not understand, but other newbies too ...
Auntie Sloth
Sorry, I will answer about the leaven.
The leaven contains live bacteria, so they should not be added to the hot, they will simply cook. Therefore, before adding the starter culture, the liquid should be cooled to 40-42 degrees. C, this is the optimum temperature for the starter culture.
Usually I check it with my finger, I still can't get to the store with thermometers. If the tip of the little finger feels warm and comfortable in milk and you do not squeak from a burn, then it's time to pour the leaven into the milk

Now I want to introduce "Mozhaisk" milk
I cook with a thermos (I have it made of metal, it is not afraid of sudden changes).
I pour boiling water under the very top of a thermos, warm it up for about 10 minutes, pour out boiling water and immediately pour in boiling milk. I wrap the lid and leave it overnight, it's about 6-8 hours, apparently more can be done, but I can't. I like this milk for morning coffee. I usually cool the leftovers on the balcony, right in a thermos (although you can pour it already) and put it in the refrigerator.
All!

By the way, when making yoghurt, I successfully use a thermos, the yoghurt maker is gathering dust in the corner.
Karishka
And I also misunderstand, please explain in more detail from the moment you pour the milk into the CF and before you get it ready, we will be very grateful
zvezda
LAST!!!!!!:girl_cray: once I write everything in order ....
1. Pour into a saucepan smooth 1L. milk
2. We put on MULTI-COOK for 15 min. at 120 *
3. Milk cools itself to about 40 * (so that the hand would endure) ...do not ask how long it is .... everyone has different temperatures in cities and in kitchens and CFs are in different places !!!!
4. pour in 300 ml. starter cultures (I use Activia)
4.mix gently whipping
5. turn on the heating for 30 minutes
6. without opening the lid, turn off everything and leave it for 6 hours.
7. pour into a container and put in the refrigerator !!!!!!!
ALL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!
lenucha
Well! a completely different matter, "chewed up recipe"!
THANK YOU SO MUCH!
zvezda
FOR HEALTH !!!!!!!!!!!!!!!!!!!!!!!
Karishka
Thank you very much, now everything is clear even to the most dull ones
but tell us about the fermented baked milk?
Admin
Quote: Karishka

Thank you very much, now everything is clear even to the most dull ones
but tell us about the fermented baked milk?

And this is not about fermented baked milk written and chewed

LAST!!!!!!:girl_cray: once I write everything in order ....
1. Pour into a saucepan smooth 1L. milk
2. We put on MULTI-COOK for 15 min. at 120 *
3. Milk cools itself to about 40 * (so that the hand would endure) ...do not ask how long it is .... everyone has different temperatures in cities and in kitchens and CFs are in different places !!!!
4. pour in 300 ml. starter cultures (I use Activia)
4.mix gently whipping
5. turn on the heating for 30 minutes
6. without opening the lid, turn off everything and leave it for 6 hours.
7. pour into a container and put in the refrigerator !!!!!!!
ALL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!
matroskin_kot
I fermented the fermented baked milk with sour cream - the horror of what happened. A viscous substance And what was that sour cream made of? Moreover, I used to ferment it with another sour cream, everything was fine, but here ... I tasted it - normal, not peroxidized, but it's unpleasant to drink it, let's say ... It will go to the dough ... I'll take Activia next time .. ..
lenucha
Quote: Admin

And this is not about fermented baked milk written and chewed

LAST!!!!!!:girl_cray: once I write everything in order ....
1. Pour into a saucepan smooth 1L. milk
2. We put on MULTI-COOK for 15 min. at 120 *
3. Milk cools itself to about 40 * (so that the hand would endure) ...do not ask how long it is .... everyone has different temperatures in cities and in kitchens and CFs are in different places !!!!
4. pour in 300 ml. starter cultures (I use Activia)
4.mix gently whipping
5. turn on the heating for 30 minutes
6. Without opening the lid, turn off everything and leave it for 6 hours.
7. pour into a container and put in the refrigerator !!!!!!!
ALL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!

, I say that not everyone understands ...
lenucha
: girl_dough: suggest zvezde write in the table of contents recipes for cooking: yogurt, fermented baked milk, cottage cheese ... and other dairy products
Karishka
I did everything point by point, as they wrote repeatedly, it turned out to be a dash, the color turned out to be white and the consistency of sour cream, and I don’t even know what it resembles, but creamy, I thought, maybe I’m so incomprehensible, I rummaged through the sites, but it turns out that someone is not can write a normal recipe !!!!!
Read what you have written yourself, before you add the leaven, milk must be kept for several hours, and not added immediately after boiling and cooling !!!!! I didn’t know how to make baked milk and asked about the details, but I didn’t get the right answer. Result: spoiled milk 1 liter and sour cream in an amount of 300g! Thank you!
Ukka
Quote: zvezda

3. Milk cools itself to about 40 *(so that the hand would endure) ......do not ask how long it is .... everyone has different temperatures in cities and in kitchens and CFs are in different places !!!!

4. pour in 300 ml. starter cultures (I use Activia)
4.mix gently whipping
5. turn on the heating for 30 minutes
6. Without opening the lid, turn off everything and leave it for 6 hours.
7. pour into a container and put in the refrigerator !!!!!!!

Karishkawhat was not clear here?

I really didn't like your tone ...
Tanyulya
Karishka, good evening.
The star gave an example of cooking baked milk in the Multi-cook mode 120 degrees for 15 minutes.
You are drawing the analogy of cooking baked milk in a long or slow cooker, and this is at least 6 hours.
Therefore, you probably cooked in the wrong cuckoo, or simply did not understand.
In your case, you got exactly what you should have got - sour cream or yogurt. I think ... I hope it tasted good. All the best to you and we will be kinder to each other. Good luck and pleasant communication on the forum.
zvezda
Quote: Karishka

I did everything point by point, as they wrote repeatedly, it turned out to be a dash, the color turned out to be white and the consistency of sour cream, and I don’t even know what it resembles, but creamy, I thought, maybe I’m so incomprehensible, I rummaged through the sites, but it turns out that someone is not can write a normal recipe !!!!!
Read what you have written yourself, before you add the leaven, milk must be kept for several hours, and not added immediately after boiling and cooling !!!!! I didn’t know how to make baked milk and asked about the details, but I didn’t get the right answer. Result: spoiled milk 1 liter and sour cream in the amount of 300g! Thank you!
Hmm ....... so thank you !!!!! : mda: interesting .... where am I writing about sour cream ??
SchuMakher
Karishka absolutely legitimate question: what did you languish in milk, in a cuckoo or in a slow cooker?
matroskin_kot
And also the quality of milk and sour cream influences the result ... I took milk with a short shelf life, and sour cream is the same. Everything worked out. I did it in Kukushka ... Before that, in Panasonic, just drown it there for at least 6 hours. I didn't dare to pour 2 liters of milk into the cuckoo ...Star, Thank you!!! I would not have guessed that baked milk can be obtained on a multi-cooker, and then fermented baked milk ... It is good in Panasonic, but too long, if only put it at night ...
SchuMakher
I put it in a cartoon for the night, and then I pick it up with sour cream and cottage cheese, on the advice of Tanya-Dachnitsa
Tanyulya
Velv, we make these products at home, and perhaps calling the products by any names we sin in truth, but we do not want to mislead anyone. And if we talk about production, then as far as I remember from the lectures, then Varenets and fermented baked milk differ in the process of milk normalization in terms of fat in fermented baked milk, you are right, the percentage is higher - this is 4-6% for Varenets 3.2 .... if memory does not change.
They also differ in the thermostatic and reservoir method of production (there are different temperatures and further cooling). Fermented baked milk can be made in this and that way, and varenets can only be made with thermostat. At home, we can’t do this, of course, so don’t blame me, but we do as we indicate in our recipes.
Baked milk in production is pasteurization of milk and keeping it in tanks at a temperature of 85-99 degrees, for at least 3 hours. But when I worked at the milk tank, we heated our own milk in an oven and in an autoclave, therefore ... whatever you call it ... if only it was tasty, especially since we do not claim the authenticity of the recipe, and our leavens are far from perfectly fit. But we are glad that we receive delicious and healthy products made by ourselves.
All the best.
Admin
Quote: Velv

Why are you here changing the name of the drink?

1. Baked milk
2. Ryazhenka
3. Varenets

Velv , please - but you can describe in detail how to cook these delicious products at home, what ratio to take, what to add, in which "pots" to make, how long, and other subtleties.
I would like to know and do the right thing!
lenucha
Quote: Admin

Velv , please - but you can describe in detail how to cook these delicious products at home, what ratio to take, what to add, in which "pots" to make, how long, and other subtleties.
I would like to know and do the right thing!
And I am in favor with both hands, I really want detailed recipes ... what and how and in what mode and at what temperature and in what multicooker?
Although, I am personally interested in cooking dairy products in CUCKOO1054
matroskin_kot
Quote: Velv

Why are you here changing the name of the drink?

Why do you call varenets fermented baked milk?

The difference is that not just baked milk is taken as a basis in fermented baked milk, but a mixture of baked milk and melted cream in a ratio of 3: 1.

Well, what are you replacing the name of the authenticity (originality) of the old Slavic recipes?

It is required to delimit the recipes for cooking ryazhenka and varenets, as well as post three different recipes in this forum thread for:

1. Baked milk
2. Ryazhenka
3. Varenets
Well, I would always like to know what is the difference between Varenets and fermented baked milk ... But at home, this is such nonsense ... It's so delicious ... And, especially when you remember how granny this same fermented baked milk I ran in May, and you go around in circles - I want to lick, well, and jellied meat - obzovite - jelly-jellied, well, Napoleon, well, there are so many small things, WE DO NOT LIVE ACCORDING TO GOST - but just like that ... Call, sho not So.
Admin
Quote: Velv

Good evening to you, little ones, dear boys and girls,

Good evening Velv

Let's not divide into reds and whites, this is not why we are here and we are spending our time!

There are recipes - please go to the studio!
Tell and show in detail, we will cook together, regardless of how they are correctly called.

I am deleting your post for ethical reasons.
Once again I will see conversations of this kind - I will ban it for a long time!

Have a nice chat on the forum
Tanyulya
Messages deleted. Asking to be polite to each other
Tanyulya
We worked synchronously. Admin
Admin
Quote: Tanyulya

We worked synchronously. Admin

Velv
Good very good
zvezda
: girl_claping: You are my family !!!! : rose: Thank you !!!!
Tanyulya
Star , the house should be at peace and smell like pies
Therefore, we all strive for mutual understanding.

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