Baked milk (Russian : топлёное молоко, Ukrainian : пряжене молоко, Belarusian : адтопленае малако) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer.
Baked milk was relatively popular outside of Russia as well. It was judged as more palatable than boiled milk and was described in medical literature as probably more digestible.The most simple recipe suggested by 19th-century cookbooks for producing baked milk was just leaving milk in an oven overnight; more elaborate recipes could have been found as well.
In rural areas, baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust. Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. The stove in a traditional Russian loghouse (izba) sustains "varying cooking temperatures based on the placement of the food inside the oven".
Today, baked milk is produced on an industrial scale. Like scalded milk, it is free of bacteria and enzymes and can be stored safely at room temperature for up to forty hours. Home-made baked milk is used for preparing a range of cakes, pies, and cookies.
Long term consuming of baked milk may help for resolution of milk allergy.
Ryazhenka and varenets are fermented baked milk products, a sort of traditional yoghurt. It is a common breakfast drink in Ukraine, Belarus, and Russia.
In peasant communities, the varenets has been made in the traditional East Slavic oven by "baking sour milk to a golden brown color".In the Soviet era, the name "ryazhenka" came to be applied to the government-produced creme-colored drink without the skin.
Dairy products or milk products are a type of food produced from or containing the milk of mammals, most commonly cattle, water buffaloes, goats, sheep, and camels. Dairy products include food items such as yogurt, cheese and butter. A facility that produces dairy products is known as a dairy, or dairy factory. Dairy products are consumed worldwide, with the exception of most of East and Southeast Asia and parts of central Africa.
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.
Crème caramel, flan, or caramel custard is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top.
Condensed milk is cow's milk from which water has been removed. It is most often found with sugar added, in the form of sweetened condensed milk (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries.
Pierogi are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are often then pan-fried before serving.
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, and the Philippines cultures. The name comes from the Galician verb empanar, and translates as "enbreaded", that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked.
Dulce de leche is a caramel confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
A blini pl., diminutive: млинчики, mlynchiki) or, sometimes, blin, is a Russian pancake traditionally made from wheat or buckwheat flour and served with smetana, tvorog, butter, caviar and other garnishes. Blini are among the most popular and most-eaten dishes in Russia.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins.
Ukrainian cuisine is the collection of the various cooking traditions of Ukrainian people accumulated over many years. The cuisine is heavily influenced by the rich dark soil (chornozem) from which its ingredients come and often involves many components.
Tablet is a medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallise. It is often flavoured with vanilla or whisky, and sometimes has nut pieces in it.
The following outline is provided as an overview of and topical guide to food preparation:
Traditional Kazakh cuisine focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.
Caramel shortbread, also known as caramel shortcake, caramel squares, caramel slice, millionaire's shortbread, and millionaire's slice, is a biscuit confectionery item composed of a rectangular or sometimes circular shortbread biscuit base topped with caramel and milk chocolate. Additional ingredients and occasional add-ins may be incorporated, such as ground almonds or semolina flour. It is prepared in stages, with the cake-like shortbread base baked first, followed by the caramel and chocolate.
A dastarkhwān or dastarkhān, is the name used across South Asia and Central Asia to refer to the traditional space where food is eaten. The term may refer to the tablecloth which is spread on the ground, floor, or table and is used as a sanitary surface for food, but it is also used more broadly to refer to the entire meal setting. The Mughal Indian cookbook Dastarkhwan-e-Awadh, which details the Awadhi cuisine of Lucknow, emphasized the importance of the dastarkhwan.
Varenets, sometimes anglicised as stewler or simmeler, is a fermented milk product that is popular in Russia. Similar to ryazhenka, it is made by adding sour cream (smetana) to baked milk.
Tail fat is the fat of some breeds of sheep, especially of fat-tailed sheep. It is fat accumulated in baggy deposits in the hind parts of a sheep on both sides of its tail and on the first 3–5 vertebrae of the tail. The weight of this part of a sheep's anatomy may be up to 30 kg (66 lb). These hind parts are used to accumulate fat for subsequent use during dry seasons, similar to a camel's humps.
Ryazhenka or ryazhanka is a traditional fermented milk product in Ukraine and Russia. It is made from baked milk by lactic acid fermentation.