Baked milk — a product which invention belongs to the Slavic people. At least, in any other part of the world you will not meet something similar to drink, habitual for us. Being transformed under long influence of high temperatures, milk changes not only the color and consistence, but also structure that does it more useful and allows to prolong a period of storage.
As produce baked milk
There is an opinion that to receive the real baked milk, with its gentle caramel taste, it is possible only in the rural furnace. Actually it for a long time not so. The drink loved by many is produced commercially with use of the modern equipment and advanced technologies.
At the plants for a topleniye use raw materials with the maximum percent of fat content. It is subjected to long thermal treatment, without bringing to boiling (three hours at a temperature of 95-99 °C or 15 minutes at a temperature of 105 °C).
The uniqueness of the recipe has a talk with use of the furnace that it is possible to receive this product only on condition of its uniform heating. Fortunately, an industrial way too really to recreate all conditions, necessary for receiving tasty and quality drink.
Whether you know? In the ancient time baked milk was used as antidote at snake stings.
Chemical composition and caloric content
Baked milk acquires our organism much easier, than pair or boiled.
Such products as buckwheat honey, kefir, cottage cheese, protein bars, porridge, mussels are easily acquired by an organism.
Besides, prepared thus, it contains a set of vitamins (And, B, C, PP, D and E), organic acids and minerals (calcium, magnesium, phosphorus, potassium, sodium and iron).
Long evaporation leads to moisture evaporation — it means that the percent of fat content of baked milk is twice higher, than pasteurized. Twice heat treatment and content of calcium increases.
But at the same time it leads to decrease in content of vitamins C and B1, in comparison with pasteurized. Caloric content of a hundred-gram portion is 67 kilocalories, the content of proteins — 2.9 g, fats — 4 g and 4.7 g of carbohydrates.
Advantage for an organism
High content of various vitamins and minerals in this drink do not force to doubt its positive influence on an organism. This product is effective for prevention of rickets, maintenance of health of visual and nervous systems.
For prevention of rickets use mustard oil, pine needles.
Thanks to the vitamins C which are contained in it and D, has charitable effect on bone tissues. Helps to avoid cardiovascular diseases, strengthens immunity and normalizes a hormonal background.
Protein helps to cope with considerable physical activities, and lactose promotes soft clarification of intestines.
Soft clarification of intestines is also promoted by kissel, a pomelo, wheat porridge.
Also baked milk helps to fill shortage of vitamins B an organism of the nursing mother that is extremely important for her and the kid.
Important! This drink is contraindicated at diabetes.
We prepare in house conditions
It is rather simple to prepare this product in house conditions. There are several simple ways:
- The first way "for lazy". Everything that is required for preparation - it is a thermos. We bring milk to boiling and we pour it in a thermos in which it has to pine not less than six hours.
- The second way more energy-intensive. Milk should be brought to boiling, to reduce fire and not to remove from it a pan for 3-4 hours, at the same time from time to time stirring slowly to avoid emergence of lumps. It is better to prepare in an aluminum pan, without covering it.
- The third way is brought most closer to the original recipe, only instead of the furnace the usual oven is used. Milk spreads in clay pots, is located in the oven heated to 180 °C and it is carried to boiling. Then pots remain for an hour at a temperature of 100 °C. Then they can be covered with covers, to reduce temperature to 80 °C and to leave for 6-7 hours.
- The fourth way will suit owners of multicookers. At the majority of brands for this purpose it is necessary to choose the Suppression program, and in 6 hours to replace it with "Heating" for a couple of hours.
Treatment by baked milk
The rich vitamin structure and existence of many minerals, important for an organism, explains wide use of this product in traditional medicine. The glass of this tasty drink drunk for the night will help to forget about insomnia and chronic fatigue.
Removing brain angiospasms, he helps to struggle with a headache.
Use of almonds, ginger, white cabbage, garnet juice helps to struggle with a headache.
Its regular use in food favorably affects work of a crystalline lens, strengthens eyeball muscles.
Compresses from baked milk are often used at wounds and cuts, and in a warm look they are effective for fight against catarrhal diseases.
Whether you know? In storm weather milk turns sour much quicker. The reasons of this phenomenon are still not known.
How to choose a good product
To choose a tasty and safe product, it is necessary to follow several simple rules:
- Attentively study information on packing. The product should not contain any chemical additives.
- If there is an opportunity to see packing contents visually, then pay attention to characteristic caramel color and a thick layer of cream to surfaces.
- Do not buy a product in the spontaneous markets or in untight packing.
- Surely check date of production and an expiration date and also observance of storage conditions (temperature of storage should not be below -2 °C and above 4 °C).
- Houses a product should be stored in the fridge, at a temperature of 8-10 °C. Obvious advantage of this product — in its long, in comparison with usual milk, a period of storage.
Contraindications
The product is contraindicated to the people with laktazny insufficiency having individual intolerance of dairy products.
Besides, the high fat content does it by an undesirable product for people with excess body weight and people of old age.
Important! This product can be added to a children's diet not earlier than one-year-old age.
Pleasant caramel color and unusual gentle taste of baked milk came to us from antiquity, but today, with the advent of modern household appliances, process of its preparation considerably became simpler. Having not enough free time, from simple milk it is possible to receive the useful and tasty product having a minimum of contraindications, but possessing really magic action on an organism.