A quick analogue of baked milk.

Category: Dairy and egg dishes

Ingredients
Milk (mine is rustic, I skimmed a little cream for other purposes)	2l, or any quantity

Cooking method

There are many recipes for baked milk on the forum. Someone cooks in a slow cooker, someone in a slow cooker, someone in a pressure cooker, in a thermos, in the oven. After doing several experiments in my pressure cooker, I came to an interesting conclusion: milk can be prepared in 20 minutes, taking into account all the sets and releases of pressure. In this case, the fermentation product with this milk will have TASTE CHARACTERISTICS OF A STORE VARENETS, AND NOT A PRESENTLY RUSSIAN VARENETS !!!
I usually make 2 liters of varenets, therefore I pour 2 liters of milk into the pressure cooker and turn it on for 2.5 minutes under pressure. At the end of the process, I unplug the cord from the outlet (since my model does not provide for auto-shutdown), wait for 7 minutes and manually reset the remaining pressure. You can also manually reset it immediately, but there is a possibility of splashing the lid. Light creamy milk is ready, read about the taste below! My pressure cooker is not divided into different pressures, so it is maximum.
Of course, I re-read all the recipes for melting before posting my own and came across this message:
Saint Anna writes
“The baked milk I made in my brand 6050 I poured into a glass bottle, put it in the refrigerator. The next day I took it out, poured it into a cup and then I was pleased with the smell and taste of baked milk. Apparently, overnight the milk was infused and the taste and smell appeared. Well, maybe, of course, not like from a stove, but better than ordinary purchased baked milk. " More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=196349.0
I fully confirm this opinion. If I process milk for 40 minutes under pressure in a pressure cooker, it turns out to be "black" with dark crusts. 30 minutes is not such a "nigger", but even so the darker the store. 15min is optimal. 2.5 minutes is the result on the main photo. I don't use baked milk in its pure form, I make varenets on it - I ferment it with either sour cream, or dry ferment bifidokefir GENESIS, or acidophilic yogurt of the same company. So, since I don’t like baked milk (and haven’t even tasted either my own or the store’s milk), but I love varenets from it)))), I estimate it only by the final fermentation product. I ferment for 12 hours at +30 with the same dry ferment, all conditions and temperatures are the same for bifidokefir and for varenets.
In the photo kefir with milk and varenets with quick baked milk
In the photo, quick baked milk and just milk
Varenets has a very light creamy color, and the taste is also creamy, in addition to the taste of mellowness, saturation, the consistency is denser, and there is also a sweetish tinge. TASTE CHARACTERISTIC OF THE STORE VARENETS, AND NOT THE PRIMORDLY RUSSIAN VARENETS !!! The same product on unheated milk has a banal bifidokefir taste! Varenets cooked for 30 minutes by pressure treatment was very saturated, but already oversaturated for 40 minutes. There are no 30-40 minute photos, because a few months ago I was not going to upload anything.

The dish is designed for

Time for preparing:

15-20min

Cooking program:

Pressure cooker

Note

Once I just decided to boil the village milk, then use it for subsequent fermentation. The stove was busy and I sent it to CB at the rate of 10min / 4 = 2.5min, because CB cooks 3-5 times faster (I took 4 on average), and the result was so pleasant!
I hope that someone will find my experiments useful, or maybe the recipe itself, if you can get the final product as quickly as possible, because delicious varenets disappears so quickly!

Admin

I always try to be loyal to the authors of the recipes, and sometimes just keep silent ... but if we're talking about our classic recipes, about baked milk, about Varenets ... guys ... come on they live together

This is baked milk - and you don't even need to be smart, it turns out by itself both in taste and in color

Author natamylove

🔗

It's my opinion

Rusalca

NataliARH, I have not yet made such quick baked milk, I will definitely try it (I am a hurry by nature). And with what leaven do you ferment varenets?

NataliARH

Admin, Tatyana! May I change the name to "quick baked milk"? It will be more correct .... ersatz-baked milk of course, I agree that baked milk can only be obtained in the oven! Honestly, varenets made from such milk as real, maybe there are some fermentation / oxidation processes or something else that starts later. I didn’t taste baked milk itself either after cooking or after a night in the refrigerator (as St. Anne wrote), I immediately cool the milk and ferment it. From the next delivery of milk from my milkman, I will make whole milk in SV for 30 minutes, for example, I always just skim the cream (for butter) and the milk turns out with a fat content of about 3% or more, but even this one had dark crusts and a color and taste at 30 minutes under pressure, but from fat one it would be better))) I will add this to the note: once I just decided to boil the village milk, so that I could use it later for subsequent fermentation. The stove was busy and I sent it to CB at the rate of 10min / 4 = 2.5min, because CB cooks 3-5 times faster (I took 4 on average), and the result was so pleasant!

NataliARH

Rusalca Anna, I wrote that I have a sourdough GENESIS bifidokefir, I know about the existence of such companies as Lactina, Vivo, Genesis, but in general there are plenty of companies. There is also sourdough "varenets", "fermented baked milk" and so on, mine suits me. To taste, varenets with varenets In general, you need to ferment it with rustic sour cream (in which there is a spoon). Or you can put a slice of rye bread - there will be melted yogurt, but I am more satisfied with the sourdough.

Admin

Natasha, yes, you can call the recipe whatever you like - it does not change the essence of the recipe, this finished product cannot be called “baked milk”.

This is some kind of steamed milk ... sort of boiled so as not to spoil ...

It’s just a shame for the “baked milk” product itself, our primordially Russian product, and as soon as they don’t mock it, there is no real result.

Baked milk, from the word HEAT-TOMIT to the crust-film, to the taste of a little sour inherent in baked milk, to the taste-smell of a little nutty ... The first time I got such a nutty taste-smell when I melted heavy cream in a Panasonic multicooker for 2- x hours. The cream has evaporated, thickened, it has become a little creamy, the taste and smell is nutty - it was from such cream that butter was prepared in Russia (and is still being prepared!), Which received prizes and awards in Paris at the beginning of the last century - and deservedly received it!
Let it be at an amateurish level, but I touched such butter when I made butter from ghee and stewed cream.

Why I prefer to heat-simmer milk in a slow cooker (I keep it especially for this), put it overnight and in the morning I get baked milk close to the original (I gave the recipe above)

And Varenets is made from fermented baked milk, and the taste will be appropriate, and the color is also creamy with a crust.
I remember how they came to the market early in order to have time to buy milkmaids in glass jars with a brown film, thick and ate it without leaving the counter ... and returned the jars to the milkmaid until the next time.
And I still meet in the market Varenets from milkmaids who sell their milk, from their cows - they put it in the oven to languish overnight.

It's a shame for our Russian cuisine, so rich and varied, that's why I treat it so scrupulously. Yes, to any national cuisine - if we cook, then we need to approach it as closely as possible.

My opinion, I don't want to offend anyone - it's a shame for the Russian cuisine, how easily we reduce it to ... absurdity

NataliARH

I agree, I don't even argue! And about history and technology. Well then, it will be milk for a store Varenets, so as not to clog the monitor time, let's delete that nowadays not everyone can boast that they have tried a real Varenets, by the way it is so thick. that it is eaten with a spoon, because the fat content increases with the evaporation of moisture .... in general, at your discretion!