Melted milk on a tile

What could be tastier than natural milk? Only melted milk! Melted milk has been cooked in Russia since ancient times. Ghee made at home can hardly be called useful, because during "heating" the process of protein denaturation in milk occurs and vitamins are destroyed, calcium dissolves worse in water, and lactose begins to enter into unnecessary reactions with amino acids. As a result of these transformations, the color of the milk changes. However, there are experts who claim the opposite: they believe that melted milk is absorbed by the body better than whole milk and is recommended for disorders of the human digestive system. And they also make a lot of different goodies from melted milk, for example, ryazhenka, various pastries and cook delicious porridges on such milk.

Daria ☼

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 33 % 4 g

Carbohydrates 42 % 5 g

68 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 h 15 min

Step 1:
This recipe will only need milk.
Step 2:
Pour the milk into a saucepan, turn the stove on medium heat and bring the milk to a boil. When the milk has come to a boil (foam has begun to form), mix the milk and switch the stove to a slow fire.
Step 3:
So the milk is cooked over low heat for about 3-4 hours, while the pan should be open. Periodically, you need to remove the foam that forms on the surface of the milk.
Step 4:
After the specified time, the excess liquid will evaporate and the milk will turn cream color.
Step 5:
The milk is ready! It can be drunk or consumed in baking, in the manufacture of sauces.