“Thick, tender, with a slight taste of baked milk.” How to cook fermented baked milk at home? Recipe

“Believe me, the result is worth the wait: thick, tender fermented baked milk with a slight aftertaste of baked milk is a truly special product,” noted Klopotenko.

Ingredients:

• 1.5 liters of milk;
• sugar (optional);
• 4 tbsp. l. sour cream with 20% fat content.

Preparation

1. Add 1.5 liters of milk to the pan, place on the fire and bring to a boil.
2. Let the milk simmer for two to three minutes. If desired, add sugar to taste at this stage.
3. Remove the milk from the heat and place in the oven at 120–150 °C. At this temperature, the milk should remain in the oven for two hours.
4. During this time, foam will form on the milk, and the milk should become light cream in color. Carefully remove any film that has formed from the milk.
5. Be sure to strain the milk itself through a fine sieve.
6. Next, pour the baked milk into two half-liter jars, leaving 2 cm at the top. Add 2 tbsp to each jar. l. sour cream. Mix thoroughly.
7. Close the jars with lids, wrap in a towel and leave in a warm place for at least eight hours.