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Baked milk

Baked milk (, , ) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. Линейка "Рузского Молока" расширяется - Топленое Молоко Молоко топленое 4% | Избёнка It is made by simmering milk on low heat for eight hours or longer. 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".Quoted from: Glenn Randall Mack, Asele Surina. Food Culture In Russia And Central Asia. Greenwood Press, 2005. . Page 22. 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.

Fermented baked milk

Ryazhenka, or varenets is the fermented baked milk, a sort of traditional Russian yoghurt. It is a common breakfast drink in Russia, Ukraine, and Belarus. In peasant communities, the varenets has been made in the tradional East Slavic oven by "baking sour milk to a golden brown color".Glenn Randall Mack, Asele Surina. Food Culture in Russia and Central Asia. Greenwood Publishing Group, 2005. . Page 86. In the Soviet era, the name "ryazhenka" became to be applied to the government-produced creme-colored drink without the skin.Genevra Gerhard. The Russian's World: Life and Language. 3rd ed. . Page 113.

See also

References

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This article based upon the http://en.wikipedia.org/wiki/Baked_milk, the free encyclopaedia Wikipedia and is licensed under the GNU Free Documentation License.
Further informations available on the list of authors and history: http://en.wikipedia.org/w/index.php?title=Baked_milk&action=history
presented by: Ingo Malchow, Mirower Bogen 22, 17235 Neustrelitz, Germany