How to cook melted milk in a slow cooker?

Baked milk is a very tasty and nutritious dish, a traditional Russian delicacy.If you have a real Russian stove at the dacha, then, of course, there are no problems here, ancient recipes are perfect for you. In the same article we will tell you how to cook real melted milk in a multi-cooker in an ordinary city apartment.

Due to its special processing, baked milk is a very useful product.

• Nutritionists claim that drinking milk is not only tastier, but also much healthier. Due to the unique processing, it is absorbed by the human body better than ordinary, raw milk.
• Concentrated benefits: Ghee contains in its composition more than a hundred different nutritional components, including vitamins and amino acids.
• High calcium content makes baked milk indispensable in the diet of pregnant and lactating women, children and the elderly.
• Baked milk is indicated for many chronic pathologies of the intestines, diabetes mellitus, and for various allergies - be sure to consult your doctor before use!
• This unique product is rich in trace elements that are excellent for vision, as well as the cardiovascular and nervous systems - magnesium, potassium, phosphorus, vitamins A and group B.
• Melted food helps stabilize hormones, cope with chronic fatigue and headache.
• Doctors have proven that regular use of this product significantly increases your immunity.
• Cocoa brewed with melted milk is an excellent aphrodisiac.

Today, you can simply buy baked milk in a store - but it will, of course, be far from being so fragrant and as tasty as home-cooked, with your own hands. But each owner wants to please the housewives!

Let's try to make melted milk at home in a slow cooker.

• So, first of all we, of course, need cow's milk. It is safe to say that the higher the percentage of its fat content, the more tender and fragrant your dish will turn out in the end. Ideally, it is better to look for the original raw milk in the farm store, but if it is not possible, the usual store milk will do, just take a little more with the fat content.
• We wipe and dry the bowl of the multicooker and pour milk into it. Someone prefers to prepare a fresh dish every time and pours a small portion, someone tomizes a large amount at once - here the choice is yours.
• We cover the cup with milk with a special tab for cooking on steam (included in the multicooker kit) - this is necessary so that your milk does not run off during boiling. During heating, foam and liquid will rise only up to this insert, and not higher. Additionally, you can also spread a strip of butter a centimeter above the level of the liquid inside the cup with milk, then the chances of boiling off will be reduced to the minimum.

• We put a cup of milk inside the multicooker and select the “Quenching” mode on the scoreboard. For the preparation of one liter of excellent baked milk lasts about 4-4.5 hours. Some housewives, however, claim that two liters at the same time prepare for five hours.
• The first thirty minutes you need to follow your milk - open the cover of the multicooker periodically to reduce the chance of boiling even more. Then after about an hour you can close the lid tightly and leave your dish to languish without switching the mode of “Quenching”. Observe how it will behave - in about an hour there will already be a not very strong discoloration and a slight boil.
• So, after four and a half hours, we will get about 800 ml of baked milk from one liter of raw milk. From above, a thick film of a dark cream shade forms on the entire surface of the liquid — usually it is removed and simply thrown away, although it can be eaten. The finished dish is filtered.
• Pour the baked milk in cups and enjoy its delicate caramel flavor and rich taste! Enjoy your meal!

Our great-great-grandmothers cooked baked milk in a Russian stove: milk in pottery stood for hours, not boiling, but not cooling for a minute. Most often, he was placed inside an already slightly cooled oven for the night, and until the morning it slowly languished. It was covered with a dark brown crust, thick, acquiring a pleasant slightly caramel flavor and an unusual cream color.

Baked milk was not just a treat for children and adults: they used to make ryazhenka, varenets, put dough on it, and use it to make desserts - most importantly, such a wonderful drink didn’t turn sour for a very long time.

By the way, now it is much easier to do this than a few years ago: the widespread distribution of multicookers today has greatly simplified the life of many housewives! Previously, the product had to be roasted in the oven, constantly controlling the temperature and opening the door, today it is enough just to choose the right program - and enjoy the finished product in a few hours.

In modern pressure cookers and multicookers, several modes are programmed that will provide the required temperature:

• “Stew” / “Stewing”;
• "Tomit" / "languor";
• "Soup";
• "Porridge" / "Milk porridge".

Baked milk is theoretically prepared for any of these programs. On average, cooking a cup of baked milk will take five to six hours. The finished product for complete cooling is better to pour into ceramic dishes. Cooling the melted milk is on the air, gradually.

It is possible to languish not only cow milk, but also goat milk: this product is ideal for people with allergies, asthmatics, and will well support patients who are weakened by bronchitis or pneumonia.

If you add a handful of finely chopped nuts to the milk before the beginning of the toasting, then your dish will become even healthier and tastier - a subtle nutty flavor and flavor will perfectly complement the caramelized melted milk.

Important: before cooking, please carefully read the instructions for your particular multicooker model! This is necessary in order to understand which program will provide the dish the required slow heating. For example, the program "languor" on some multicookers is calculated for fifteen, and the program "Quenching" - for ten hours. The “Porridge” program, on the contrary, is likely to end in two hours, so you will have to cook your baked milk in such a slow cooker in two or three approaches.

Milk is required to pour exactly half the bowl, no more! That is, if the saucepan of the multicooker is designed for five liters, then we take only 2.5 liters of milk, respectively, for a cup of three liters you can pour only one and a half. If this is not done, the foam may rise too high during the heaving process and pour the heating mechanism.

And a few more recipes, how can you still cook baked milk on various programs.

Carefully wash and dry a cup of the slow cooker, pour the amount of raw product you need. Set the cup, pour the right amount of raw product inside, draw a piece of butter a centimeter above the level of the liquid circle inside the cup. On top of the cup we put a stand with holes, designed for cooking food for a couple.

Close the lid tightly, set the time on the board for six hours, press start.

Gently wash, wipe the cup dry, pour raw milk in the required volume. Close the multicooker lid, press the timing button and set six hours. Press the start activation button. Then every fifteen to twenty minutes on the timer, open the lid and remove the foam from the milk with a spatula or a wooden spoon so that it does not flood the heating mechanism.

This method will have to be chosen if there is no pan for cooking steamed food with your multi-cooker. When the program is over, pour the melted milk into any other dish and cool.

My, wipe the cup, pour the required volume of the product, put the cup in the slow cooker. We close the lid, set it at 90 degrees, and we program it for two hours using the timing button. Push start. For two hours of the program, periodically remove the rising milk froth with a wooden spoon. Be careful, liquid and steam are quite hot, do not burn yourself.

When you hear a beep that the program is finished, set the timer again for two hours and select the temperature selection up to 90 degrees on the scoreboard. So we repeat three times to the full readiness of your baked milk. After completing the third cycle of the program, turn off the slow cooker and pour the milk into another bowl for cooling.

This option is suitable if you have a multi-cooker-pressure cooker. Inside the closed container, due to the vapor pressure, the raw milk “languishes” many times faster. We also prepare the bowl exactly, pour the required amount of milk, draw a line above the liquid level with a piece of butter, close the lid tightly and turn on the slow cooker in the “Soup” mode for fifty minutes. We activate the start, and in less than an hour the delicacy will be ready. Open the lid carefully, it can burn the steam!

Learn more about how to cook melted milk in a slow cooker, you will learn from the following video.