Homemade fermented baked milk

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make homemade fermented baked milk from milk? Prepare your food. For making fermented baked milk, it is better to take homemade, natural, full-fat milk. It is much tastier and healthier than store bought. But, if you don’t have it, you can take a store-bought one. Instead of sour cream, you can use kefir or natural yogurt without additives.

2. STEP 2

   

   Pour the milk into a saucepan and put on fire. Bring to a boil and reduce heat to low. Leave the milk in this slightly boiling state for about 5 minutes. Be careful that the milk does not run away! I stirred the milk slightly during the process to prevent high foam from rising.

3. STEP 3

   

   Pour the boiling milk into a fireproof container. It is ideal to take a ceramic pot for these purposes; it holds heat very well. But, failing that, an ordinary saucepan will do.

4. STEP 4

   

   Place the pot of milk in the oven at 150 degrees for 3-4 hours. It is better not to cover the pot with a lid; milk can escape in the oven.

5. STEP 5

   

   Simmer the milk until a brown foam forms on top. The color of baked milk is caramel, and you won’t confuse it with anything else for its taste! Cool the finished milk to a temperature of 40 degrees. If you don't have a thermometer, use the warmth of your hands as a guide; the milk should become pleasantly warm, not hot.

6. STEP 6

   

   Pour a small part of the milk into sour cream or whatever your sourdough starter is. Mix well until smooth.

7. STEP 7

   

   Pour the sour cream and milk mixture into the remaining milk. stir. I left the foam on purpose, it will give the fermented baked milk a richer taste.

8. STEP 8

   

   Close the pot with a lid and wrap it in a towel, blanket or blanket. Place in a warm place for 8 hours. I put it in the oven, it was still slightly warm after heating the milk. In winter you can put it on a warm radiator.

9. STEP 9

   

   After 8 hours, a thick fermented baked milk formed in the pot. Pour it into jars. Spread the foam on top. Store fermented baked milk in the refrigerator. Bon appetit!

Comments on the recipe

olgaS

08.08.2023

4.7

Tastes better than in the store! I also want to try making homemade sour cream from milk, I think it will be delicious!

Natalia M

08.08.2023

4.7

I cook a lot of fermented milk products at home, but I haven’t tried fermented baked milk yet. In general, there was one attempt, I then put a pan with three liters of milk in the oven at once. It languished for a very long time, I couldn’t stand it and stopped this process) This time I decided to divide the milk into separate clay pots. In total I took one liter of homemade fat milk for two pots. Apparently, simmering occurs better in earthenware. I kept the milk in the oven for three hours, it became creamy in color, and a golden brown crust formed on top. I put the pot in an old mold in case the milk leaked out; at the beginning it tried to escape, so the mold came in handy. Next, as in the recipe, I cooled the milk, fermented it with sour cream and wrapped it for eight hours (overnight). In the morning, a very tasty homemade fermented baked milk was ready. It is very similar to store-bought thick fermented baked milk. But I think homemade tastes better, and it’s always fresh at home. I will take this recipe into service and advise everyone to prepare this magnificent homemade product. Thanks for the recipe!