Baked milk
<p ><b>Baked milk</b> (<a href="http://en.wikipedia.org/wiki/Russian_language" title="Russian language" >Russian</a>: топлёное молоко, <a href="http://en.wikipedia.org/wiki/Ukrainian_language" title="Ukrainian language" >Ukrainian</a>: пряжене молоко) is a variety of <a href="http://en.wikipedia.org/wiki/Boiling" title="Boiling" >boiled</a> <a href="http://en.wikipedia.org/wiki/Milk" title="Milk" >milk</a> that has been particularly popular in <a href="http://en.wikipedia.org/wiki/Russia" title="Russia" >Russia</a> and <a href="http://en.wikipedia.org/wiki/Ukraine" title="Ukraine" >Ukraine</a>. It is made by <a href="http://en.wikipedia.org/wiki/Simmering" title="Simmering" >simmering</a> 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 of <a href="http://en.wikipedia.org/wiki/Milk_sugar" title="Milk sugar" class="mw-redirect" >milk sugars</a> to <a href="http://en.wikipedia.org/wiki/Heat" title="Heat" >heat</a> causes reactions in the milk's <a href="http://en.wikipedia.org/wiki/Amino_acids" title="Amino acids" class="mw-redirect" >amino acids</a> and <a href="http://en.wikipedia.org/wiki/Proteins" title="Proteins" class="mw-redirect" >proteins</a>, resulting in the formation of <a href="http://en.wikipedia.org/wiki/Melanoidin" title="Melanoidin" >melanoidin</a> compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. The <a href="http://en.wikipedia.org/wiki/Stove" title="Stove" >stove</a> in a traditional Russian loghouse (<a href="http://en.wikipedia.org/wiki/Izba" title="Izba" >izba</a>) sustains "varying cooking temperatures based on the placement of the food inside the oven".<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Baked_milk#cite_note-0" >[1]</a></sup></p>
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Ryazhenka</div>
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<p >Today, baked milk is produced on an industrial scale, as is soured or fermented baked milk, traditionally known as <b>ryazhenka</b> (<a href="http://en.wikipedia.org/wiki/Russian_language" title="Russian language" >Russian</a>: ряженка). Like <a href="http://en.wikipedia.org/wiki/Scalded_milk" title="Scalded milk" >scalded milk</a>, it is free of <a href="http://en.wikipedia.org/wiki/Bacteria" title="Bacteria" >bacteria</a> and <a href="http://en.wikipedia.org/wiki/Enzyme" title="Enzyme" >enzymes</a>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.
Caramelized sweetened <a href="http://en.wikipedia.org/wiki/Condensed_milk" title="Condensed milk" >condensed milk</a> is a similar preparation used in home-made pastries, often prepared by prolonged heating of unopened cans of condensed milk. Source: <a href="http://en.wikipedia.org/wiki/Baked_milk">http://en.wikipedia.org/wiki/Baked_milk</a> See Also: <a href="http://en.wikipedia.org/wiki/Dulce_de_leche" title="Dulce de leche" >Dulce de leche</a></p>