January 5, 2016 lyukum

Baked Milk Soft Cheese

Baked Milk Ricotta

How To Make Baked Milk at Home

Follow this link: Baked Milk | Pryazhene Moloko | Toplyonoye Moloko

Baked Milk Soft Cheese
Print Recipe
Prep Time 15minutes
Cook Time 12hours
Passive Time 12hours
Servings pounds
Print Recipe
Prep Time 15minutes
Cook Time 12hours
Passive Time 12hours
Servings pounds
Ingredients
Units:
  • 2quartsmilkFairLife, 2%
  • 1/2quartkefirwith active cultures
Ingredients
Units:
  • 2quartsmilkFairLife, 2%
  • 1/2quartkefirwith active cultures
Instructions
  1. Bring kefir to room temperature. Bring the temperature of baked milk to 80C/175F, add kefir, stir, cover with lid, and let the mixture curdle for about 15 minutes. The cheese curds will be small and fluffy, the whey — milky.
  2. Strain the whey using multiple layers of cheese cloth or unscented paper towel. Transfer the cheese into a closed container and store refrigerated for up to 1 week.
  3. To serve, scoop a portion and form a ball with your hands. Baked milk soft cheese pairs well with crunchy praline and baked apples.
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Comments (3)

  1. Oksana

    Hi,

    Thank you for a wonderful dessert! Could you tell me, please, for how long should I let the mixture curdle?
    And how to check if my slow cooker has heating elements around it?

    • lyukum

      You are welcome, Oksana. It takes about 10-15 minutes.
      As for the difference between croc-pot and other slow cookers in terms of construction, I think this article might help you. Otherwise, your slow cooker manual user’s should have all the info.

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