Prescription of Tania from the forum "Uотовим home" Delicious, healthy, and most importantly, homemade fermented baked milk! The author of the recipe writes that fermented baked milk should turn sour day at room temperature, but I have thickens during the night, so I think it depends on what you have the temperature in the apartment. On the website I found the recipe from dinamis, but there is cooked on the stove, if anything, I will delete the recipe if it is unnecessary.
Milk is poured into pots, but not quite to the top, I have 2 small pots and one medium - just them instead of all milk. Put the milk in the oven for 2-2.5 hours at a temperature 180-160 degrees, you need to ensure that the milk is not boiled hard, the temperature just right, but be guided by your oven, if you see that the milk is foaming, then lower the heat. Milk for all time spent in the oven covered with a beautiful Golden brown and will become a light creamy color.
To get the pots out of the oven, allow to cool so the milk was a little warm. When cool, gently pushed aside the crust, for every 400 grams of milk put 3-4 tablespoons of sour cream - the more cream, the worse it will be fermented baked milk, well rasputyvat spoon, crust blend on top, cover pots with lids, leave it at room temperature overnight. By morning, our yogurt will become very thick, remove it in the refrigerator for several hours (preferably overnight), so it will be even stronger, and can eat, sprinkle with optional sugar. If you make fermented baked milk in a large saucepan, then you will need to gently remove the crust on the plate, add milk sour cream and then pour it into cups, divide the crust into pieces and put on top.