Slavic baked milk – with a hint of caramel

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The baked milk tastes slightly caramelly, a little creamy and a bit sweet. It is not without reason that it is so popular in Slavic countries. You can make your own baked milk at home with just one ingredient. With its unique taste and aroma, it is ideal for drinking, baking and cooking. You can find a detailed recipe with the exact quantities and step-by-step instructions below.

What is baked milk?

Baked milk is a milk drink in Russian, Belarusian and Ukrainian cuisine. It is produced industrially and is part of the product range of many grocery stores. Traditionally, it used to be prepared in a Russian oven.

Baked milk is made by first bringing normal milk to the boil and then heating it evenly for several hours. This gives it its typical caramel taste, beige color and special aroma.

Which milk is suitable for the recipe?

Use fresh milk from the supermarket for this recipe. You can also use raw milk from the dairy farmer, as you would for making your own cream or mozzarella. The tastiest baked milk, just like yogurt, is made from milk with a high fat content.

Correct baking temperature

To bake the milk, the oven temperature can be between around 176 °F and 302 °F (80 °C and 150 °C). It is important that the milk does not boil, but is only heated.

I baked the milk in 6 smaller ceramic pots, each with a capacity of around 500 ml, at 194 °F (90 °C). If you use larger pots, you can increase the temperature slightly. For homemade ryazhenka, for example, I baked the milk in a large saucepan at 302 °F (150 °C).

Enjoying baked milk

Baked milk can be used in many different ways, just like the milk kefir or the tvorog. You can drink it or use it in various recipes.

Enjoy a glass of it alongside a fruit salad, on its own for breakfast, for dessert after a meal or as a snack between meals. It also tastes delicious in coffee and black tea, just like the almond milk.

You can cook any sweet porridge with the baked milk. It is also used to make ryazhenka and varenets. It is suitable for baking recipes too.

This milk is

• caramelly,
• slightly creamy,
• a little sweet,
• incredibly delicious,
• with a golden-brown milk crust,
• aromatic,
• vegetarian,
• beige-colored,
• easy to make from one ingredient,
• ideal for drinking on its own, baking and cooking,
• a classic of Slavic cuisine, alongside the tvoroshniki and the vareniki.

How to make baked milk: tips and tricks

• The most delicious baked milk is made from milk with a high fat content.
• The longer you bake the milk, the more caramelized in taste and darker in color it becomes. The baking time can be between 3 and 6 hours.
• If you bake the milk in fairly large containers or directly in the saucepan in which it was boiled, you can increase the baking temperature (to a maximum of 302 °F (150 °C)). It is important that the milk does not boil in the oven.
• If you bake the milk at a higher temperature than specified in the recipe, you should remove the milk crust from time to time or immerse it in milk to prevent it from burning.
• Ceramic pots and cast iron pots are best suited for baking the milk.
• Store the homemade baked milk in the fridge once it has cooled down. It will keep for several days.

Have you made your own baked milk with this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how it tasted.

You can also make these dairy products at home:

• How to make mascarpone cheese – 2-ingredient recipe
• Homemade processed cheese spread – from farmer’s cheese
• How to make butter from cream

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