View source for Baked milk

[[File:Baked_milk.jpg|250px|thumb|Baked milk]]
'''Baked milk''' ({{lang-ru|топлёное молоко}}, {{lang-ua|пряжене молоко}}) is a variety of [[boiling|boiled]] [[milk]] that has been particularly popular in [[Russia]] and [[Ukraine]].  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. The stove in a traditional Russian loghouse ([[izba]]) sustains "varying cooking temperatures based on the placement of the food inside the oven".<ref>Quoted from: Glenn Randall Mack, Asele Surina. ''Food Culture In Russia And Central Asia''. Greenwood Press, 2005. ISBN 0313327734. Page 22.</ref> 

Today, baked milk is produced on an industrial scale, as is soured or fermented baked milk, traditionally known as '''[[ryazhenka]]''' ({{lang-ru|ряженка}}). Like [[scalded milk]] it is free of [[bacteria]] and [[enzyme]]s 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 [[condensed milk]] is a similar preparation used in home-made pastries, often prepared by prolonged heating of unopened cans of condensed milk.

==See also==
[[Dulce de leche]]

== References ==
{{reflist}}

[[Category:Russian cuisine]]
[[Category:Milk]]
[[Category:Dairy products]]
[[Category:Yoghurts]]
[[Category:Russian inventions]]

{{Food-stub}}

[[be:Ражанка]]
[[et:Rjaženka]]
[[uk:Ряжанка]]
[[ru:Топлёное молоко]]
[[Category:2Fix]]