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Baked milk (page 2)

*** yana ***
Not if the fresh one does not curl up. but in 6 hours it will become not only melted but also concentrated. Three is enough for me
Luysia
*** yana ***, I pour it into the same jar in which there was fresh milk. Almost so much remains (Braising in Panasonic), but when I did it in a slow cooker, it boiled down noticeably.
Vichka
Someone can tell me: pardon: in Kenwood 658, make milk on Low or High and sk. hours? Thank you!!!
Oca
Now I put on Lowe a liter of milk 2.5%. I don't know what will happen in the morning. I was in a hurry to pour it into a slow lye, because I was already crying in the topic of ice cream makers that when I heat milk I get a pack of cottage cheese. And this is today, tasty (I tried the second package), brought it in the evening and cook right away. The funny thing is that I don't know the final result, I have never tried it
Stafa
Mash, if you don't go to bed right now, then turn it on for an hour, the shtob warmed up faster. And then low until morning.
brendabaker
Ryazhenka in a quiet cooker. This is what Pokhlebkin advises.
2 liters of milk, 2 glasses of sour cream are the composition of the products.
Preheat the slow cooker with the lid closed for 15-20 minutes on high mode.
Boil the milk and pour it into a bowl. Burn for 6 hours on HIGH until it turns creamy brown. Then cool the milk, pour sour cream into it, mix evenly, leave for 2-3 hours to thicken. Put in the refrigerator, drink chilled.
I did just that, there was 1.5 liters of market milk, so it stopped in 5 hours.
The fermented baked milk turned out, the spoon is worth it, but I threw away the foam, I don't like it.
A plus when boiling milk was that all the stickiness remained at the bottom of the pan in which I boiled. Besides, boiled milk does not leave "gray hair" on the walls of a ceramic bowl, I have already mutilated my old one.

The only thing with this recipe: I used to have a mechanical KENWOOD, there it is forbidden for mine to warm up an empty bowl, so you need to read your instructions.

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