The secret of the golden elixir that has warmed Russian huts for centuries has now been revealed to modern chefs.
The process of making baked milk is reminiscent of alchemy: an ordinary product is transformed into a thick drink with caramel notes.
To create this masterpiece, they use fresh, high-fat milk.
Farm-bought is ideal, but store-bought will also work - the main thing is that the supermarket purchase is of excellent quality.
The liquid is carefully heated to the first bubbles on the stove. Be careful and cautious: you should not allow the drink to boil.
Pour into a ceramic pot or cast iron container - these materials ensure even simmering.
Preheat the oven to the temperature of fresh milk (80-90°C).
The container is placed inside without a lid, allowing excess moisture to evaporate.
After three hours, the liquid will acquire a light creamy hue; after five hours, it will acquire a rich amber color and a nutty aroma.
A ruddy film forms on the surface, which gourmets consider a delicacy.
The finished product is cooled naturally and then stored in a cold place.
The volume will decrease by a third, but the concentration of flavor will compensate for the loss.
A drop of honey or a pinch of vanilla will turn the drink into a dessert worthy of a royal table.
