Condensed milk in a multicooker
Description
Boiled milk – thick and tender, with a delicate caramel aroma and a pleasant beige color. In old Russia, this milk was traditionally made by slow-cooking in a heated Russian stove. A clay pot filled with milk was simply left in the stove overnight. Nowadays, few people have Russian stoves, but boiled milk can easily be prepared in a multicooker. From one liter of milk, you get approximately 500–700 milliliters of boiled milk. Serve chilled.
Instructions
- 1
Step 1
Original product.
- 2
Step 2
Pour the milk into the multicooker bowl.
- 3
Step 3
Place the steamer rack on top of the bowl. This precaution will prevent the milk from boiling over.
- 4
Step 4
Set the multi-cook mode to 100 degrees Celsius and 45 minutes. Then reduce the temperature to 95 degrees and set the time from 1.5 hours to 3-4 hours. If your multicooker doesn't have the "Multi-cook" program, use the "Stewing" mode for 4-5 hours. The "Milk Porridge" mode will also work. It all depends on your multicooker's features. During the simmering process, you can skim off the brown foam and collect it in a separate dish.
- 5
Step 5
After cooking, let the milk cool down. If you don't like the skin, strain the milk through a fine sieve. Serve it with any baked goods or simply on its own.