Baked milk in a multicooker Brand

Baked milk in a multicooker Brand

Category: Dairy and egg dishes

Ingredients
Milk	1,5

Cooking method

• Pour 1.5 liters of country milk into the Brand 6050 multicooker, set the soup mode for 40 minutes under pressure. The look will be really baked milk even with brown crusts. The taste and smell of baked milk appears the next day after infusion. I'm glad.

The dish is designed for

1,5

Time for preparing:

40

Note

Photo Ksyushk @ -Plushk @

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Baked milk with a smell and taste is obtained only with prolonged simmering and low temperature. A slow cooker is very suitable for these purposes.

Very sorry. That's what I thought. But, baked milk, without taste and smell, is no longer baked milk. !!!

You can still use a slow cooker, I did it in Dex 60. Bring to a boil on the manual at 100 degrees. or in the "Steam" mode and set in manual mode to 80 degrees for 5 hours.

Very sorry. That's what I thought. But, baked milk, without taste and smell, is no longer baked milk. !!!

Well, then you should post proven recipes on the forum so that everything suits you and you can offer them. And it is desirable to expose the photo for review.

And such "imperfect" recipes can be placed directly in the topic, as their own experience and exchange of opinion.

I put on stewing in Panasonic for 4-5 hours, delicious!

[multicooker]

I put on stewing in Panasonic for 4-5 hours, delicious!

IN multicooker delicious milk turns out, I cooked in Panasonic And it is better not to cook in a pressure cooker - not that!

Baked milk with a smell and taste is obtained only with prolonged simmering and low temperature. A slow cooker is very suitable for these purposes.

So I also completely agree with this.
I languished milk in almost all of my multicooker / pressure cooker ... but it’s better than in a slow cooker anywhere else.

[multicooker]

IN multicooker delicious milk turns out, I cooked in Panasonic

better than in a slow cooker milk is not obtained anywhere else.

And what am I now, to burst or something ...

Thought once again ... stay with your Panasonic, or even bribe a slow cooker ...

Thought once again ... stay with your Panasonic, or even bribe a slow cooker ...

Well, if for baked milk and jellied meat, and meat in a piece, you make stew - then, just for this it is worth buying

Well, if for baked milk and jellied meat, and meat in a piece, you make stew - then, just for this it is worth buying

I have a slow cooker only for milk, I don't have to cook anything else in it, but I am very pleased that it is there, and even more so with the purchase of a yogurt maker, MV works several times a week without fail. I bribed my daughter and MV, while it is idle, but nothing, the time will come for her.
I am negotiating, buy even smaller MB, I have 6.5 kenwood.

In general, I posted this recipe I tested, for those who have this multicooker pressure cooker. This recipe is from a pressure cooker recipe book. I didn't invent anything. Placed so that people would know that milk is obtained without taste and smell and did not spoil the products in vain. For whom only color and consistency is important, it turns out very well. Today I will make porridge from this milk with the taste of boiled milk, it may turn out deliciously.

Everyone writes delicious milk. What is included in this concept. I’m wondering what kind of milk would have the taste of market baked milk and smell, and not just be tasty. Who did it in slow cookers, a question for you. Does milk have a rich taste - just baked milk and smell. Still, when it is made in a Russian stove, the main thing is not only the temperature but also the VAPORATION of water. When the lid is closed in the slow cooker, the water doesn't evaporate, does it?

This is how I cook baked milk in a slow cooker and this is the real taste and color of baked milk 🔗

And also use the search, the forum has a topic on slow cookers, where all the recipes in it are discussed, including many recipes for baked milk and photos for them

And also use the search, the forum has a topic on slow cookers, where all the recipes in it are discussed, including many recipes for baked milk and photos for them
[/ quote]

And I'm not talking about slow cookers here. And about the BRAND 6050 pressure cooker.

Who did it in slow cookers, a question for you. Does milk have a rich taste - just baked milk and smell. Still, when it is made in a Russian stove, the main thing is not only the temperature but also the VAPORATION of water. When the lid is closed in the slow cooker, the water doesn't evaporate, does it?

So I answered you above - our slow cookers are in a different topic

Yes, thanks, I get it. I'm here for the first day, I'm not very familiar yet. But I wanted to share my experience.

I don't have a slow cooker. But I make baked milk in Brand 6060 smokehouse - 99 minutes. I really like the color, taste, smell, and brown foams. And fermented baked milk with this milk is super!

I also don’t have a slow cooker, but I made baked milk in a Redmond multicooker (I found the technology on the forum, but I don’t remember which topic) like this: 2 liters of milk for 6 hours for stewing, and then maintaining the temperature for another 2-3 hours. It turned out very well, and the taste and smell, only not very much foam (probably due to the fact that the milk was purchased). My mother said that the correct baked milk, and she remembers the taste of such milk from the Ukrainian stove)))))) And fermented baked milk with this milk turned out very tasty (made with sour cream).

I poured the baked milk I made in my brand 6050 into a glass bottle and put it in the refrigerator. The next day I took it out, poured it into a cup, and then I was pleased with the smell and taste of baked milk. Apparently, overnight the milk was infused and a taste and smell appeared. Well, maybe, of course, not like from a stove, but better than ordinary purchased baked milk.

I decided to make millet porridge on it. It turned out super. The porridge is so dark and the smell is so melted and stewed. I like it. I will do more.

I, too, simmer milk in CB 6050 on the soup mode for 45 minutes under pressure. And then I add sugar to taste, a little 20% cream, vanillin and ferment Beefilife, and in a bread machine (yogurt function) for 8 hours. Then in the refrigerator. As it cools down, the magnificent fermented baked milk cannot be compared with anything.

I don't have a slow cooker. But I make baked milk in Brand 6060 smokehouse - 99 minutes. I really like the color, taste, smell, and brown foams. And fermented baked milk with this milk is super!

Ksyusha, what program do you use?

[Olga]

Olga, the Brand 6060 smokehouse allows making baked milk only on one SOUP / STEWING program.

Have you also got a smokehouse?

[Olga]

Olga, the Brand 6060 smokehouse allows making baked milk only on one SOUP / STEWING program.

Have you also got a smokehouse?

And now I'll drink some baked milk! , I now have two honey / boils, yesterday honey / boil for 3.5 liters came to me from Kiev.

[Olga]

Olga, the Brand 6060 smokehouse allows making baked milk only on one SOUP / STEWING program.

Have you also got a smokehouse?

No, but I really want to look at your recipes ...

At what temperature does the slow cooker simmer milk? Can't you torment him at 70^aboutC within 6 hours? And what will not work?

And what will happen if you try to make baked milk in KhP in the "Baking" or "Jam" mode? In fact, this is the same oven ...