How to cook baked milk in a slow cooker? How to heat milk in a slow cooker

Delicious baked milk in a slow cooker or another masterpiece that can easily be prepared in this magic saucepan. When I was a child, my grandmother often prepared baked milk for me. Definitely in a Russian stove and definitely in a thick clay pot.

How delicious this is! Caramel milk with luxurious foam and a maddening aroma! The taste of this milk from childhood haunted me for many years. But there’s no one left to cook it, and there are almost no real Russian stoves left, even in the villages. How many times have I tried to prepare at least something remotely resembling baked milk. Milk recipes adapted to the conditions of a city apartment immediately disappointed me. And what is sold in stores under the name “baked milk” does not even remotely resemble it.

What could be tastier than natural homemade baked milk? Only natural baked milk. In addition to being very tasty, it is also very healthy. With homemade bread, spread with jam or just a bun – it’s even delicious to read!

When a multicooker appeared in my house, the first dish cooked in it was baked milk. Its taste and aroma are as similar as possible to grandma’s milk from the stove. And it’s incredibly easy to prepare. From this milk you can make homemade fermented baked milk, which will be very different from store-bought.

My Redmond M90 multicooker will prepare baked milk for us. Bowl volume is five liters, power 860 W. Everything is provided in it so that the preparation of dishes is as similar as possible to cooking in a Russian oven. You don't need to constantly watch the cooking, because the multicooker will do it for you. All you need to do is pour milk, set the temperature and mode and calmly go about your business. How important this is given our eternal lack of time!

Baked milk in a slow cooker, necessary products

Milk (preferably homemade) – 2 liters;
A little butter;
A slow cooker and your desire to cook baked milk or fermented baked milk.

Baked milk in a slow cooker, preparation process:

Baked milk in the slow cooker is ready. Bon appetit!

Send us your comments and share our delicious recipe with your friends on social networks. The most delicious recipes for the Redmond multicooker are yet to come.

Baked milk in a multicooker - taste, healthfulness and comfortable preparation in one set!

In a slow cooker you can prepare many dishes that include milk as an ingredient. But you can also cook just milk in a slow cooker, making a wonderful hearty dish - baked milk. To make it as quickly and tastier as possible, it’s worth getting acquainted with some secrets of using a multicooker to prepare baked milk.

A multicooker is one of the very convenient household items that makes women’s work easier, but it requires careful attention so that any food cooked in it does not spoil and turns out very tasty.

How to cook baked milk in a slow cooker?

To prepare baked milk at home, which is no different from homemade milk, you will need 2 liters of plain milk and a multicooker of any model. It’s quite simple to prepare, the main thing is that the model has a “Stewing” mode.

Now you need to boil the milk and do this also in a slow cooker. Milk that is ultra-pasteurized and was purchased in a tetra pack does not need to be boiled. This type of milk is completely ready for use, having been cleared of everything.
Open the multicooker, pour milk into the container and set the “Baking” mode for 30 minutes, leaving the valve open. You can also use the “Steam” mode, but be sure to set the time mode to 15 minutes.
If you are boiling milk for the first time, be sure to carry out this important procedure under supervision.
After 15 minutes, if you decide to use the first mode, then see what happens to the milk. If you choose the second option, look for milk after 5 minutes. This way you can check the result and make sure that the milk has not curdled. This is necessary because milk can be used in different quantities and be of different fat content, which directly affects the process of preparing baked milk and the amount of time spent on it.
After the milk has finished boiling, leave it in the slow cooker. Now turn your attention to the digital menu of the multicooker. It differs in each model from different companies, but usually in any multicooker there are about 6 modes that allow you to cook a wide variety of dishes from cereals to boiled milk. To prepare baked milk, set the multicooker to the “Stew” mode for 6 hours, and add another 2 hours to the “Warming” mode.

After 4 hours the milk should acquire an orange tint, and after 6 it should acquire the rich shade of homemade baked milk. Let it cool slightly and you can enjoy the taste of this healthy drink prepared yourself without much effort.
To avoid wasting extra time waiting for the milk to cook and not constantly looking at the clock, let the milk simmer overnight. When it is ready, the multicooker will automatically switch to warming mode. After pouring one or two liters of milk into the multicooker bowl, close the lid, set the “Stew” mode for 6 hours and go to rest. In the morning, warm, healthy baked milk will be ready.

Advantages of preparing baked milk in a slow cooker

Preparing baked milk in a slow cooker has undoubted advantages over simply boiling milk in the oven.

A multicooker is a saucepan that is placed in a mini-oven equipped with electronic control. The pan is closed very tightly with a lid, which has holes for steam. Excess steam escapes through them, which allows you to maintain the required temperature, humidity and pressure inside. This ideal microclimate inside allows you to prepare excellent baked milk.

After you drain the finished milk, the multicooker needs to be washed and dried. Its inner surface resembles a Teflon coating. Therefore, it is very important to protect it from scratches. Remember, if you wash the pan with a soft sponge and do not use metal spoons, it will retain its non-stick properties and the milk will not stick to the surface of the multicooker.

The “Stewing” mode is one of the most necessary of all 6 on the multicooker. It is an analogue of low-temperature cooking in an oven and is ideal for any type of simmering, broths, jellied meats, porridges and, of course, baked milk. The dishes turn out very whole and aromatic, because at low temperatures the ingredients do not mix.

If you take advantage of the achievements of modern science and technology, which include such a wonderful device as a multicooker, you can prepare many tasty and healthy dishes, such as baked milk. This milk, prepared in a slow cooker, has a unique taste and smell.

Sweet, nourishing and tasty baked milk prepared in a slow cooker is just what you need for breakfast to gain strength for the whole family for the coming working day.

Bon appetit!

Baked milk in a slow cooker- what could be simpler? They poured the milk, set the mode and forgot about it. I used to think that since milk is subjected to heat treatment for a long time, all the benefits disappear from it. It turned out that she was wrong. Let's look at the benefits of baked milk and how to prepare it in a slow cooker.

Benefits of baked milk:

Baked milk is better absorbed by the body than regular milk, which is very important for people with milk protein intolerance. No bloating, and the body receives the building material for cells - protein;
Since baked milk is more concentrated due to the evaporation process, it also contains a higher concentration of vitamin A, iron and calcium than pasteurized milk;
That is, you can consume fewer calories by drinking less baked milk, and you will get more benefits than if you drank pasteurized milk.
This is no longer about the benefits of baked milk, but about its taste - but this baked milk is delicious! And therefore, do not refuse it, but prepare such baked milk in a slow cooker.

What you need to prepare baked milk in a slow cooker

Just milk and a slow cooker. The amount of milk depends on your appetite, I used 1 liter. But if there are both 2 and 3. and 4 liters of milk, then the time for heating the milk will not increase, but will always be the same.

How to cook baked milk in a slow cooker

So, pour milk into the multicooker pan, close the lid and set the “Stew” mode for 6 hours. This is the time for Panasonic multicookers 10 and 18, the Stew program works so well in them that during the specified time the milk does not evaporate completely, only its consistency and color change.

I suggest comparing before and after photos and making sure of it.

Milk before heating in a Panasonic multicooker:

Milk after 6 hours of heating in a Panasonic multicooker:

The Panasonic multicooker is great for preparing large quantities of dairy dishes.

You can cook in jars on Activia, and

Baked milk is a very tasty and nutritious dish, a traditional Russian delicacy. If you have a real Russian stove at your dacha, then, of course, there are no problems here, old recipes are perfect for you. In this same article we will tell you how to prepare real baked milk in a slow cooker in an ordinary city apartment.

Benefit

Thanks to special processing, baked milk is a very healthy product.

Nutritionists assure that drinking such milk is not only tastier, but also much healthier. Due to unique processing, it is absorbed by the human body better than regular, raw milk.
Concentrated benefits: ghee contains more than a hundred different nutritional components, including vitamins and amino acids.
The 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 intestinal pathologies, diabetes, and various allergies - be sure to consult your doctor before use!
This unique product is rich in microelements that have an excellent effect on vision, as well as the cardiovascular and nervous systems - magnesium, potassium, phosphorus, vitamins A and B.
The baked product helps stabilize hormonal levels, cope with chronic fatigue and headaches.
Doctors have proven that regular use of this product significantly increases your immunity level.
Cocoa cooked with baked milk is an excellent aphrodisiac.

Today, baked milk can simply be bought in a store - but it will, of course, be far from being as aromatic and as tasty as prepared at home, with your own hands. But every housewife wants to please her family!

Step by step recipe

Let's try to prepare baked milk at home in a slow cooker.

So, first of all, of course, we need cow's milk. We can say with confidence that the higher the percentage of fat content, the more tender and flavorful your dish will turn out in the end. Ideally, it is better to look for original raw milk in a farm store, but if this is not possible, regular store milk will do, just take it with a higher fat content percentage.
Wash and wipe the multicooker bowl dry, pour milk into it. Some people prefer to cook a fresh dish each time and pour a small portion, while others simmer a large volume at once - here the choice is entirely yours.
Cover the cup of milk with a special insert for steaming food (included with the multicooker) - this is necessary so that your milk does not escape during boiling. During heating, foam and liquid will rise only to this insert, and no higher. Additionally, you can also spread a strip of butter inside a cup of milk a centimeter above the liquid level, then the chances of boiling over will be reduced to minimal.

Place a cup of milk inside the multicooker and select the “Stew” mode on the display. It takes about 4-4.5 hours to prepare one liter of excellent baked milk. Some housewives, however, claim that two liters take five hours to prepare.
During the first thirty minutes, you need to keep an eye on your milk - periodically open the lid of the multicooker to further reduce the chance of boiling over. Then, after about an hour, you can close the lid tightly and leave your dish to simmer without switching to the “Stew” mode. Observe how it behaves - after about an hour, a slight color change and a slight boil will be noticeable.
So, after four and a half hours, from one liter of raw milk we will get about 800 ml of baked milk. A thick film of dark cream color forms on top of the entire surface of the liquid - usually it is removed and simply thrown away, although you can eat it. The finished dish is filtered.
Pour baked milk into mugs and enjoy its subtle caramel aroma and rich taste! Bon appetit!

Our great-great-grandmothers prepared baked milk in a Russian oven: the milk stood in a clay container for hours, without boiling, but without cooling for a minute. Most often, it was placed inside the already slightly cooled oven overnight, and it slowly simmered until the morning. It became covered with a dark brown crust, thickened, acquiring a pleasant slightly caramel taste and an unusual creamy color.

Baked milk was not just a delicacy for children and adults: they made fermented baked milk and Varenets from it, put dough on it, used it in making desserts - most importantly, such a wonderful drink did not turn sour for a very long time.

As we said above, milk simmers when heated slowly, and in no case when it boils. If we put regular milk on the stove, it will boil at about one hundred degrees Celsius; to simmer, it needs to be heated to about eighty, maximum ninety.

By the way, it’s much easier to do this now than it was a few years ago: the widespread use of multicookers today has greatly simplified the lives of many housewives! Previously, the product had to be simmered in the oven, constantly monitoring the temperature and opening the door slightly, but today it is enough just to choose the right program - and enjoy the finished product in a few hours.

Modern pressure cookers and multicookers have several programmed modes that will provide the required temperature:

"Stew" / "Stew";
“To languish” / “Languish”;
"Soup";
"Porridge" / "Milk porridge".

Baked milk can theoretically be prepared using any of these programs. On average, preparing a bowl of baked milk will take five to six hours. It is better to pour the finished product into a ceramic bowl to cool completely. Cool the baked milk in the air, gradually.

You can simmer not only cow’s milk, but also goat’s milk: this product is ideal for allergy sufferers, asthmatics, and will well support patients weakened by bronchitis or pneumonia.

If you add a handful of finely chopped nuts to the milk just before the start of simmering, your dish will become even healthier and tastier - the subtle nutty aroma and taste will perfectly complement the caramel baked milk.

Important: before starting cooking, please carefully study the instructions for your specific multicooker model! This is necessary in order to understand which program will provide the dish with the required slow heating. For example, the “Simmering” program on some multicookers lasts fifteen hours, and the “Stewing” program lasts ten hours. The “Porridge” program, on the contrary, will most likely end in two hours, so you will have to cook your baked milk in such a multicooker in two to three approaches.

In addition, sometimes the “Porridge” program does not provide heating to the required temperature - read the instructions carefully!

How to correctly calculate the volume?

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

And a few more recipes on how you can also prepare baked milk using various programs.

"Languor"

Thoroughly wash and wipe the multicooker cup dry, pour in the amount of raw product you need. Place the cup, pour the required amount of raw product inside, draw a circle inside the cup with a piece of butter a centimeter above the liquid level. On top of the cup we place a stand with holes, designed for steaming food.

Close the lid tightly, set the time on the display to six o'clock, and press start.

After the program has completely finished, open the lid very carefully so as not to burn your hands, and pour the liquid into any other non-hot container until it cools completely.

At first, the idea of making baked milk in a slow cooker seemed like self-indulgence to me. Nowadays, in every store or market you can find any milk of any fat content, including baked milk. But, as with most multicooker dishes, once you try something you made yourself, you don’t want store-bought so much. I am now going to make a small supply of baked milk in the slow cooker and then add it little by little to my morning coffee. The coffee tastes very good.

Ingredients:

Milk – 1 l,
Oil – a small piece for greasing the bowl.

You can put sugar in the milk - this will make it even “meltier”.

Recipe for homemade baked milk in a slow cooker

This recipe requires a minimum of effort, but it will take quite a lot of time for the multicooker to cook itself. First of all, you need to pour the milk into the multicooker bowl, then dip a silicone brush into the melted butter and draw a line along the side of the bowl 1 cm above the milk level. This is necessary so that the milk does not escape.

For reliability, I also install a steaming rack on top. Now the milk is definitely not going anywhere.

And finally, you need to choose the appropriate multi-cooker mode. “Simmering” or, if it is not available, “Milk porridge” is best suited. In general, this should be a “slow” program that does not boil, but simmers the milk at a low temperature. My multicooker does not have such a “best-of-the-border” program - I found out through trial and error. So I did this: I brought the milk to a boil in the “Stew” mode, and then the multicooker switched to “Warm”, and I forgot about the milk for 3 hours. During this time, the milk acquired a creamy color, and a brown foam formed on its surface.

True, I have seen many different recipes on the Internet where milk needs to be heated for 6 hours. And some people keep milk in a slow cooker for 8 or 12 hours. This apparently depends on both the multicooker model and the milk. For example, pasteurized milk from a package that I bought in a store quickly curdled and tried to fry on the bottom and walls of the multicooker, until I thought of cooking it for no more than 3 hours. Now I’m wondering how milk from a real cow, which does not contain any additives, will behave, and whether, after simmering in a slow cooker, it is really the same as from a village stove. I'll try to let you know how it goes when the opportunity arises.