What is baked milk?

Baked milk is the basis of Russian cuisine and especially Ukrainian diet. It is fresh milk that has been heated in the oven or cooked for most of the day or overnight over a low flame. In the case of simply repetition, milk is effectively pasteurized. Even more importantly, the roast variety acquires delicate brown bark and even completely caramelizes. The happy accident of "boiled" milk is most likely the origin of the pudding and the Spanish Dulce de Leche is spreading and dessert.

Households within the long -distance reach of Russia and Ukraine needed to spoil the milk while storage at room temperature. Before the refrigerators became commonplace, most of the peasant cottage had spacious furnaces at hand. The furnaces were then burned most of the time. Placing a pitcher of milk closer to or further from, the heat source has proved to be a comfortable way to cook or thoroughly bake milk. This method of killing all microbes and enzymes that could be acidic milk caused a roast.

refrigerators are widespread today, but the Russian taste for baked milk or ryazhenek remains, as well as the taste for sour milk and yogurt, born in distant areas of the Caucasus. There are therefore factories throughout Russia and Ukraine that spew all three forms of processed milk. Baked milk has become a general word for these processed dairy products, because otherwise the bland taste of ordinary cooked milk was filled with good bacteria, thermopil subspecies of Streptococcus milk. Leave to ferment a little, they bring the taste of yogurt than conventional baked milk. However, this is the power of the popular consensus that this milk is more often than it is not associated with the taste cake of unwilling yoghurt.

Due to the diversity of ethnic and rural practices associated with its origin, baked milk differs in the appearance, texture and taste. End of the spectrum, the product remains white, but is a thickened version of fresh whole milk. On the other extreme is pIkrant bark and strongly caramelized, syrup, smoothie similar to texture of thoroughly baked milk. Meanwhile, there are beige, still liquid drinks that are commonly found in Russian and Polish foods across Europe and North America.

It is not just about Slavic or Eastern European ethnic taste, baked milk traveled across Europe, crossed the Atlantic to South America with the kind permission of the Spaniards and the Portuguese Conquistadores, and even traveled on trade routes to India. Along the way, the variants developed. The French Conture de Lait is a distribuable and sweetened product. Norwegians like stronger but not too sweet. The Italians taste with hazelnuts, while the Indians usually prefer cardamom spices.