- Baked milk
Baked milk ( _ru. топлёное молоко, _ua. пряжене молоко) is a variety of boiled
milk that has been particularly popular inRussia andUkraine . It is made by cooking boiled milk on low heat for eight hours or more.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. The stove in a traditional Russian loghouse (
izba ) was designed so as to "sustain varying cooking temperatures based on the placement of the food inside the oven". [Quoted from: Glenn Randall Mack, Asele Surina. "Food Culture In Russia And Central Asia". Greenwood Press, 2005. ISBN 0313327734. Page 22.]Nowadays baked milk is produced on an industrial scale, as is soured or fermented baked milk, traditionally known as
ryazhenka ( _ru. ряженка). Likescalded milk it is free ofbacteria andenzyme s, and so can be stored safely at room temperature for up to forty hours. Home-made baked milk was (and still is) used for preparing a range of cakes, pies, and cookies.Caramelized
condensed milk is a similar preparation used in homemade pastries. It is sometimes prepared by prolonged heating of the unopened cans with sweetened condensed milk.References
Wikimedia Foundation. 2010.