Baked milk is a product exclusively of Russian cuisine. Our ancestors prepared it in a Russian oven in a simple way: fresh milk was poured into clay pots and placed in a melted oven overnight, and sometimes for a day. As a result, the water evaporated from it, the milk became thick with a thick, greasy film on top. The color becomes creamy and an incomparable aroma appears. This milk is stored for a long time at room temperature, you can drink it just like that, or use it in preparing various dishes.

Useful properties of baked milk

In ancient times, baked milk was considered a healing drink. It was given to pregnant and nursing mothers to maintain health and strength and increase lactation. It was recommended for patients with tuberculosis; it was believed that it was good for the lungs. Baked milk is useful for the prevention and treatment of rickets in children and scurvy in adults. Baked milk was a favorite drink for hunters in the taiga and warriors, as it helped maintain strength for a long time and improved health.

Nutrients in baked milk

• Vitamin A;
• Vitamin E;
• Vitamin PP;
• B vitamins;
• Vitamin D;
• Calcium;
• Potassium;
• Magnesium;
• Phosphorus.

From a medical point of view, such properties are quite justified. During prolonged heating, a lot of water evaporates from milk, some beneficial substances are destroyed, but at the same time, a concentration of other microelements occurs. As a result, baked milk is saturated with vitamins A and E, calcium and iron, and phosphorus. Another feature of baked milk is its richness in protein and a complete set of amino acids. But the calorie content of the product due to the concentration of fats is much higher - 100 grams of baked milk contains approximately 80-90 kcal.

Is it possible to make baked milk at home?

Of course, in modern conditions it is not possible to prepare baked milk in the traditional way. Baked milk produced in industrial conditions is sold in stores; it retains the technology, but does not have that unique aroma. But this does not affect the quality and composition of the product.

Baked milk can be prepared at home, even without a Russian oven. To do this, use an oven and ceramic dishes or a slow cooker. But the milk must be whole.

For whom is baked milk harmful?

• If you are allergic to lactose;
• For lactose deficiency;
• For obesity.

How much baked milk can you drink?

There are no special restrictions or medical dosage. But it is not recommended to drink more than 1 glass at a time.

How to choose baked milk

Markets often sell homemade baked milk. Signs of a quality product:

• cream;
• homogeneous consistency;
• thick brownish film on top;
• pleasant smell and taste without “sourness”.

Recipes for healthy dishes with baked milk

Fermented milk products are made from baked milk, it is added to butter dough and desserts are prepared.

Milk-strawberry dessert

First soak the gelatin. At this time, peel the strawberries (about a glass), beat in a mixer along with a glass of milk, 1 spoon of vanilla sugar and 2 spoons of cane sugar.. Dilute the gelatin with two spoons of this mixture and heat according to the instructions. Then mix all the ingredients and pour into the molds. Place in a cool place to harden.

Semolina pudding with baked milk

Cook semolina porridge in baked milk. Let cool. Then add vanillin and sugar to taste, butter, and chopped bananas to the porridge. Beat everything with a mixer and place in molds.

Baked milk is a product that is made from whole milk by boiling it and then heating it for a long time. This product is only available in Russian cuisine. .

Benefit

Many people don’t even think about the extraordinary beneficial properties of baked milk. This is a unique product that has no analogues in the whole world; it contains more than 100 useful components: carbohydrates, proteins, fats, amino acids and various minerals and vitamins. Most people prefer this drink to other dairy products, because there are enough reasons for this:

• Vitamin A, which is found in milk, has a beneficial effect on the nervous system of the body, encourages its proper functioning and development, and is also responsible for the renewal of nerve cells. This vitamin also has significant benefits for vision.
• Magnesium and vitamin B regulate the functioning of the cardiovascular system and have a calming effect. If you have chronic fatigue or numerous stresses, you should not immediately grab pills; it is better to drink a glass of baked milk every day. Then very soon you will feel much better.
• Vitamin D and calcium promote the formation of bone tissue and strengthen the skeleton, and are used to prevent rickets in the elderly and children. The drink is especially beneficial for pregnant and lactating women. It will preserve the health of bones, teeth and hair, with which expectant mothers almost always have problems.
• Vitamin E is a natural antioxidant, stabilizes hormonal levels and improves immunity.
• Sodium, potassium, iron, magnesium, phosphorus, which are found in baked milk, replenish the deficiency of minerals in the body, so the benefits of such a drink for a weakened person are invaluable.

The body absorbs baked milk much better than boiled or raw milk, so doctors strongly recommend consuming it for people with diabetes, people with chronic intestinal diseases, and those suffering from any form of allergy (except allergy to lactose).

Harm and contraindications

Baked milk has not only benefits, but also harm to health. When considering the possible harm from this drink, you should know that its quantity and frequency of presence in the diet play a big role in this. Most people consume baked milk quite infrequently, so it can only be harmful in the following situations:

• if a person is allergic to lactose or milk sugar;
• with lactose deficiency;
• in case of individual intolerance to this product by the body.

Full-fat baked milk will also be harmful for overweight people if consumed in moderation, since it is very high in calories. In other cases, if the measure is observed, this drink will be very useful.

Chemical composition of the drink

Despite the long heat treatment, this product retains the beneficial properties of natural milk. However, baked milk still surpasses it in calorie and fat content. This drink is rich in a large number of different elements and substances, as well as vitamins, organic acids, proteins, fats, amino acids and lactose. Baked milk contains:

• vitamins A, C, D, E, PP;
• B vitamins;
• beta-carotene;
• microelements: sodium, magnesium, calcium, phosphorus, iron, potassium.

100 grams of drink contains:

• proteins – 2.9 g,
• fats – 4 g.,
• carbohydrates – 4.7 g.

The nutritional value of milk is 67 kilocalories.

Use in cooking

Baked milk in Rus' was traditionally made in a Russian oven in clay pots. Today this is no longer relevant, and at home this product is made in a slow cooker or in a thermos, oven, pressure cooker, you can buy it at the market or in a store. It is not difficult to prepare real tasty baked milk. It is necessary to bring the milk to a boil over low heat. Then you need to keep it in a sealed container for 6 hours at a temperature of at least 100 degrees. It is advisable that the dishes be made of clay. Under the influence of high temperature during the cooking process, milk sugar actively interacts with the amino acids of proteins, this leads to the appearance of melanoid compounds, due to which milk acquires a light brown tint and has a pleasant caramel taste, for which everyone loves it. Baked milk is widely used in the preparation of various dishes. For example, based on such a product you can prepare:

• various porridges: buckwheat, semolina, oatmeal;
• first meal;
• pancakes;
• various desserts.

Baked milk is also used to make drinks. Cocoa is made from it and added to tea and coffee. From this product you can make various milkshakes, make fermented baked milk, Varenets, and yoghurts. Baked milk goes well with:

• Honey. But you shouldn’t put it in hot milk; it’s better to cool it first to 45 degrees, otherwise the product will become harmful to the body.
• Sugar.
• With different spices: cardamom, cinnamon, fennel, saffron, turmeric and licorice.

How to choose a good product

First you need to choose a place to purchase baked milk. When purchasing it on the market, it is recommended to ask the seller to provide a sales license and a certificate of veterinary examination of the cows. When purchasing in a store, you need to study the composition of the drink indicated on the packaging and its shelf life. If the composition contains chemical additives, you should put the product aside and continue your search. Excellent quality indicators include:

• Smell. There should be a pleasant fresh aroma, the smell should not be sour.
• Color. Normally this product has a cream color.
• Cream. There must be a thick layer of cream on top of the baked milk; if there is none, it means it has been removed or the product is unnatural.

This drink should be stored in the refrigerator at 8-9 degrees. Baked milk has a significant advantage over regular milk, since it has a longer shelf life. There is an ancient belief that in order to never be separated from your loved one, you need to drink baked milk with him, adding a drop of sweet honey and a few pomegranate seeds. Baked milk is a very healthy product, the main thing is to keep it in moderation. Then it will saturate the body with essential vitamins and minerals.

Baked milk is a product that is made from whole milk by boiling it and then heating it for a long time. What conclusion can we draw from this definition? If you take regular milk, boil it, and then keep it on low heat for a long time, you can get the same baked milk.

The main characteristics of the appearance of baked milk are its beige color and sweetish smell. They are due to the fact that during the preparation of milk in this way, thermal denaturation of whey proteins of milk occurs and the number of sulfhydryl (SH) groups increases.

The specific brownish color, known as the baked milk tint, is obtained by the interaction of lactose or milk sugar with the free amino acids of milk and proteins.

Technologies for producing baked milk at home

1. Method one: boil the milk and, without letting it cool, pour it into a thermos. Cover tightly and leave for four to six hours in a warm place.
2. Method two: boil the milk and then keep it over low heat, stirring from time to time. Stirring will prevent lumps from forming as a result of the milk being heated unevenly. Milk should be heated in a closed container. Otherwise, you risk getting just boiled milk.

What are the benefits of baked milk?

Primarily in its effect on the Central Nervous System. Thanks to the phosphorus and vitamin A it contains, it has a beneficial effect on the renewal of nerve cells and contributes to the normal formation and development of the central nervous system. These vitamins are also an excellent remedy for the prevention of vision problems. Baked milk will help strengthen bones thanks to the vitamins C and D it contains. They contribute to the strengthening and normal formation of bone tissue. Vitamin C is also good for. Together with vitamin E, which is also an excellent antioxidant, it can not only improve your immunity, but also normalize hormonal levels.

For reference: 100 grams of baked milk with 6% fat contains an average of 84 kcal.

Why does baked milk acquire such beneficial properties?

Let us turn to the composition of baked milk. It contains many times more fat than regular pasteurized milk. That is why baked milk is often recommended for children and pregnant women. Baked milk is rich in iron and beneficial antioxidants. But the amount of vitamin C in it is still less than in plain pasteurized milk.

First of all, this depends on the fact that during heat treatment there is a process of active interaction between sugar and protein amino acids. This gives baked milk its characteristic color - the result of melanoid compounds. As a result of partial evaporation of moisture, the main proportions change, which ensures its high calorie content and fat content.

For whom is baked milk strictly contraindicated?

First of all, people with an allergy to lactose, that is, milk sugar, should abstain from baked milk. Baked milk is also contraindicated for people with. It is associated with a deficiency of the enzyme necessary to break down latoxase (milk sugar).

The main symptoms of latcase deficiency are bloating, abdominal pain, diarrhea, and sometimes vomiting. Symptoms of this disease also include diarrhea, constipation, and other gastrointestinal disorders. Children have symptoms of this disease. Among others, they can be expressed in anxiety after eating, crying. This disease is always associated with eating foods containing lactose. If, after taking baked milk, you feel several of the symptoms listed above, you should abandon this product.

Individual intolerance to dairy products should also not be excluded from attention. It may not be associated with lactase deficiency.

Basic safety rules for use

Heating milk for a long time increases the likelihood of it containing chemical contaminants, such as heavy metals. When eating even small amounts of these substances (for example, mercury or arsenic), there is a decrease in adaptive abilities and resistance to the action of toxic and infectious agents.

Methods of application

Baked milk is good both when consumed directly and as a base for fermented baked milk and kefir. Curdled milk, made from baked milk, is denser and sweeter in taste, perfect for both a light breakfast and a dessert. Baked milk can also be used as a base for dough and creams. It will give the product a subtle aroma and pleasant taste.

Baked (steamed) milk is a dairy product. It is prepared from whole milk, which is boiled at a high temperature and then simmered for a long time at a lower temperature. Then the finished product is cooled and the baked milk is ready for use. Previously, in Rus', baked milk was made in a Russian stove. Now this method has become obsolete, and at home baked milk can be prepared either using a slow cooker, or using a thermos, or in a pan on the stove or in the oven. Baked milk turns out to be a beautiful creamy color with a crispy crust. It can be used in any culinary recipes, but it is most beneficial to drink it just like that. This is a very tasty dairy product.

The benefits and harms of baked milk

Baked milk contains many useful substances. These include chemical elements, organic acids, vitamins, proteins, amino acids, lactose, and fats. As baked milk simmers, it becomes much less water, but the content of fat, vitamin A, iron and calcium increases. True, vitamin C is destroyed at high temperatures and much less remains than in fresh or pasteurized milk. Baked milk contains iron, phosphorus, magnesium, sodium, and potassium. It contains vitamins A, B, C, PP, D and beta-carotene. The amino acid composition is diverse and balanced. The iron, calcium, vitamin E and A contained in it make baked milk a necessary product during pregnancy, since baked milk compensates for the deficiency of vitamins and microelements.
It is useful for the prevention of rickets in children and the elderly. Vitamin A and phosphorus are intended for the normal functioning of the visual and nervous systems. Calcium and vitamin D are responsible for the condition of the skeletal system. Vitamin E and C improve immunity and stabilize hormonal levels. Vitamins B and magnesium perfectly strengthen the nervous and cardiovascular systems. Baked milk is also absorbed better in the body than steamed or boiled milk. For allergies, milk protein intolerance, diabetes, and intestinal diseases, it is recommended to consume baked milk from dairy products. The calorie content of baked milk is 84 kcal (this applies to milk with 6% fat content). Baked milk is a nutritious product. You can get a lower calorie product if you use skim milk as the starting product. You will also get baked milk, but not as tasty and healthy.

Contraindications to the use of baked milk apply only to those who have individual intolerance to the ingredients of the product and lactose intolerance.

Today we will talk about an unusual light brown milk with a specific aroma - baked milk. In ancient times, it was prepared in a Russian stove. Today it is easy to make in a multicooker, pressure cooker, oven, and even in a thermos. The composition of such a product is strikingly different from ordinary whole milk, which means it has a completely different effect on the body. In this article we will find out what the harms and benefits of baked milk are, what its composition is, and how it differs from the pasteurized version.

Composition and difference between baked milk and regular milk

Initially, baked milk was called stewed milk because it languished in the oven for a long time. But this was only until 1930, when the Odessa dairy plant decided to produce the first batch of industrially produced steamed milk. However, the printing house made a mistake and printed “p” instead of the letter “m”. There was no time to correct the typo, so the first batch was called “baked milk.” This dairy product is prepared from whole milk, which has been boiled and then heated for a certain time.

Did you know that: stewed milk is considered an exclusively Slavic dish. In other countries they know practically nothing about him. By analogy, Bulgarians and representatives of Turkic peoples prepare a fermented milk product called katyk.

Unlike the whole version, ghee has a longer shelf life; it can remain fresh for longer and not turn sour. This milk is drunk as a finished product, and also made into fermented baked milk, varenets and desserts.

The composition of baked milk is richer and more concentrated, because during heating most of the moisture disappears. At the same time, fat, vitamin A and calcium increase several times. But ascorbic acid and vitamin B1 decrease by three to four times.

Interesting to know: due to prolonged heating, milk sugar (lactose) begins to combine with protein amino acids, turning into melanoids. Such compounds have a creamy tint and are responsible for the unique color. And the taste of the product is a little salty, because milk amino acids turn into sulfides when heated.

To see what vitamins and minerals are included in the composition, take for example milk with four percent fat content (indicators are calculated per 100 ml):

• 124 mg calcium (12.4% DV per day);
• 92 mg phosphorus (11.5%);
• 0.13 mg riboflavin (B2) (7.2%);
• 146 mg potassium (5.8%);
• 0.8 mg vitamin PP (4%);
• 50 mg sodium (3.8%);
• 33 mcg vitamin A (3.7%);
• 14 mg magnesium (3.5%);
• 0.02 mg thiamine (B1) (1.3%);
• 0.1 mg vitamin E (0.7%);
• 0.1 mg iron (0.6%);
• 0.3 mg ascorbic acid (C) (0.3%).

The nutritional value of baked milk is as follows (indicators vary depending on the fat content of the product):

• Protein 2.8-3 g (approximately 3.6% of daily value);
• Fat 2.5-4 g (approximately 6%);
• Carbohydrates 4.7 g (3.67%).

The calorie content of baked milk per 100 ml is approximately 50 to 70 kcal. If the product has a fat content of 6%, then its calorie content will be 84 kcal. Since we usually drink dairy products in glasses, one cup (about 250 ml) contains approximately 168 kcal.

What are the benefits of baked milk for the human body?

First, let's figure out whether baked milk or regular milk is healthier. From the composition indicated above, it is clear that stewed is still better than usual, because it has more useful elements. But this only applies to a completely natural product that does not contain chemical additives, flavors or dyes. According to the work of Bredikhin S.A., Yurina V.N. and Kosmodemyansky Yu.V., baked milk is recommended to be given to those who have problems with the digestive system, allergies or high blood sugar. This milk product has smaller fatty molecules and is therefore faster and easier to digest in the body.

Here are the beneficial effects of baked milk:

• Positively affects the central nervous system. Phosphorus and provitamin A are responsible for the formation of new neurons and contribute to the normal development and functioning of the nervous system.
• These same components are necessary for vision; they have a positive effect on the retina.
• Magnesium, sodium and potassium are necessary to normalize pressure in blood vessels. Thiamine (vitamin B1), along with magnesium, plays an important role in preventing blood clots. And they have a positive effect on the functioning of the heart.
• The fats and proteins found in this product are necessary for athletes who need to constantly monitor their muscle tone. If you lead an active lifestyle and have regular physical activity, baked milk will give you strength and strengthen your bones because it contains a lot of calcium.
• Lactose helps cleanse the intestines of waste, toxins and bad microorganisms accumulated in it.

Here's how baked milk is beneficial for women. It can restore hormonal levels. Its components, such as potassium, magnesium and vitamin E, have a positive effect on the endocrine system and eliminate disorders in the thyroid gland.

Baked milk is also beneficial during pregnancy. The abundance of calcium in it protects the developing fetus from rickets. And other components improve the condition of the nail plates, hair and teeth of the expectant mother herself.

Interestingly, baked milk is also applicable for weight loss. In many diets it is an integral part of proper nutrition. The calcium contained in it accelerates metabolism, due to which food is quickly absorbed and metabolic processes are activated. However, to really get rid of extra pounds, you need to eat a product with low fat content and not add anything to it, not even sugar.

Baked milk is beneficial for men. Vitamins A and E, and mineral salts have a positive effect on potency, due to which the glands of the reproductive system and muscles are activated.

Harm of baked milk and contraindications to its use

The harm of baked milk can only be felt due to non-compliance with the norm. “Overdose” can cause negative consequences, especially for those people who are obese. Remember that a cup of baked milk contains almost 100 kcal more than regular milk.

In addition, do not forget that this product contains lactose, and many are allergic to it, which is accompanied by the following symptoms:

• Increased formation of gases, resulting in bloating;
• In men, the concentration of germ cells decreases;
• The functioning of the pancreas is impaired;
• The intestines stop working properly and spasms appear.

You should not overuse high-fat milk, as it can gradually develop atherosclerosis. And as a result, it leads to myocardial infarction or stroke. For this reason, people over 40 years of age are advised to consume dairy products with the lowest fat content.

So, the beneficial properties of baked milk make it an indispensable product in the life of every person, so before you refuse it, you should weigh the pros and cons. And if you want to use a 100% high-quality and real product, prepare it yourself. There are many recipes, and each housewife prepares it in her own way. We will be glad if you share your opinion on this issue in the comments.