Hello, dear lovers of cooking and delicious food! The other day I was so nostalgic for my grandmother's buns that I, without hesitation, decided to bake them! From the total number of ingredients, about 30 buns turned out.

It so happened that my milk for buns curdled (I got sour), but this fact did not stop me at all from making buns on curdled milk, and the taste did not suffer from this!

I will make the dough on a dough, and nothing that pieces of cottage cheese float in warm milk! The main thing is that it should not be too hot, otherwise our yeast will boil. In milk I put 2 tablespoons of granulated sugar and 2 tablespoons of fresh yeast

While the dough is coming up, I'll take care of the rest of the ingredients. I will use a pressure cooker for kneading - it has smooth walls, and it is heavy - it is convenient to roll the dough. I break 2 eggs

I pour out 1 tablespoon of salt, 6 tablespoons of sugar and a bag of vanilla sugar

I mix everything with eggs.

When a yeast hat appears on the dough, pour the dough into the egg mixture

I will pour the flour in parts until a soft dough is obtained, do not knead too steeply.

Melt 50 grams of butter

And add it to the dough last.

We finally mix everything and leave the dough to ferment for 1 hour.

I will roll out the dough in my grandmother's way - with the help of sunflower oil and sprinkle with sugar

Do not forget to grease the table with oil so that the dough does not stick. After an hour, the dough has doubled in size. I'm not waiting for it to finally fit. After rolling out the buns, I let them stand on the baking sheet, and then they finally fit. So, I divide the dough in half, so that it is more convenient to roll out, and roll out a rectangular layer 5-7 mm thick

Sprinkle the surface of the dough generously with granulated sugar.

I roll a long roll of dough

The dough is very docile, so if the roll turned out to be somewhat uneven, its thickness can be corrected so that it is about the same size throughout its length.

I cut portions with a knife, retreating 2 cm from the previous cut

I slightly shift the edges of one side so that the sugar does not touch the baking sheet and does not burn.

I form from such a bun

I lay all the buns on parchment

Now beat 1 egg

And I grease them with buns so that they are browned

Only after that I sprinkle the tops of the buns with sugar and a little poppy seeds. After that, I let the buns rest for 15 minutes.

I send it to the oven for 35 minutes at a temperature of 200 degrees. And here is the result:

Bon appetit and new treats!

Cooking time: PT02H30M 2 hours 30 minutes

If the milk curdles when boiled, can it be used somewhere, or is it better to throw it away? and got the best answer

Answer from Erena Kozlova[guru]
You can add a little kefir and the cottage cheese will turn out normal. Sometimes we specially made diet cottage cheese. Milk was mixed with kefir in a ratio of 3:2 and this mixture was heated. Then the resulting cottage cheese was thrown back on gauze (we have at least 2 layers, and most often 3-4 layers) and hung over something to stack. From whey, my mother most often made pancakes.

Answer from Mikhail Kopylov[guru]
Make cottage cheese - what problems then ....

Answer from Belozerova[newbie]
you can make cottage cheese or yogurt out of it.

Answer from Yergey Zarodov[guru]
In baking or cottage cheese.

Answer from Marina Olisanderovna[master]
bake pancakes or add a little sour cream, put in a warm place for an hour - you get delicious homemade kefir ...

Answer from Eteregushchiy[guru]
Or make cottage cheese, or knead pancake dough from this! Very tasty! Even cheese is made at home according to this scheme. Sour milk is boiled, cottage cheese is discarded through gauze, a short-term baking of fresh cottage cheese in the oven or microwave will turn it into cheese. Experiment, it's easiest to throw it away!

Answer from ***[guru]
Throwing out is optional. Curdled milk can be used in baking - add to the dough instead of milk or curdled milk. That is, you can bake a cake, cookies or fry pancakes)

Answer from Elena[guru]
Pancakes, pancakes

Answer from Elena Tsymbalova[guru]
sour dough for pies, donuts. , and pancakes can be chatted on such milk

Answer from Irina[guru]
Cool and strain through a sieve or cheesecloth. You can eat it like this, or you can squeeze a clove of garlic, finely chop the greens and season with mayonnaise. This stuff can be spread on bread. 🙂

Answer from Yatiana Rybakova[guru]
make cottage cheese, and pancakes for some water

Answer from Alina[guru]
if the milk has just begun to sour, and you boil it, then delicious cottage cheese will not come out of it, because the acidity is very low. You can, of course, add something else (for example, sour cream, as advised here), but in my opinion this is insanity, why fix something with something? I would add it to the gravy and that's it. Yes, and the resulting whey will be tasteless (again due to low acidity), so there will be no pancakes, you can just as well make it on water

I’ll note right away that I’m a categorical fan of whole, non-boiled milk, which has been eaten from time immemorial and this conviction was not immediately strengthened, the stereotypes in this matter are too strong. Among a dozen Saanen and Alpine goats, we had one, rather it can be called Russian or Gorky. A milking goat, at the peak of 3-4 liters, the milk is tasty, odorless. But somehow, customers began to receive complaints about curdling during boiling.

The first thought everyone has is what, right, a sick goat is sick milk.

Yes-ah-ah, for a long time we have not buried ourselves in theory as much as after this incident.

In the dairy industry, this quality of milk is called thermal stability.

I list the possible causes of changes in heat resistance of milk, according to science:

The quality of feed by the presence of protein in them,

The quality of feed by the presence of fertilizers, pesticides and herbicides in them,

The state of the animal (in heat, in the period of colostrum),

Intense stirring when heated (more indicative of full-fat milk rather than curdled protein),

acidity of milk

Milk from a sick animal

bacterial contamination,

According to popular beliefs, it quickly deteriorates after a thunderstorm.

The California Mastitis Test for Mastitis in this goat has always been negative.

When checking for boiling, on some days it turned off, on others it didn’t, think whatever you want.

But it seems that we are going from the wrong side.

If you remember where boiling (Pasteurization) began, with Louis Pasteur.

He is considered a great genius who laid the foundations of modern medicine, but not everything is so simple read the book

Bechamp and Pasteur Louis Douglas Hume, an amazing woman who devoted a considerable part of her life to the search for truth.

Just small examples.

1. Dr. Francis Pottinger did very interesting experiments in the 40s. In his experiments, Dr. Pottinger fed one group of cats a diet of raw milk, raw meat, and cod liver oil. To another group, he gave pasteurized milk, condensed milk, or sweetened condensed milk instead of raw milk.

The results were convincing and astounding. Those cats that ate raw milk and raw meat were in perfect health, lived long, happy, and active lives without any signs of degenerative disease. But cats on pasteurized milk not only suffered from acute illnesses (vomiting, diarrhea, inflammation) but also began to develop serious degenerative diseases that now flourish in our population (cancer, diabetes, heart disease, osteoporosis and others), although they also received raw meat. and cod liver oil. Interestingly, the third generation of cats that were on a diet of pasteurized milk were completely infertile, and showed downtrodden, lazy, and depressed behavior - in general, they were similar to modern city dwellers.

2. Pasteurized milk begins to rot rather than sour as all bacteria and enzymes have died. Minerals are deposited and cannot be absorbed (hence osteoporosis), sugars are denatured and can no longer be digested (hence allergies), casein and whey proteins are denatured (the molecular structure changes) and they can no longer be digested (leads to all allergic and inflammatory diseases). reactions), and fats become toxic (allergies, inflammation, arteriosclerosis, cancer, etc.).

3. Let's look at the most common diseases in America; The number one killer is heart disease, followed by cancer, diabetes, osteoporosis and asthma. In all countries where the use of pasteurized milk is widespread, people suffer from these diseases.
If we look at countries where cheese consumption has tripled in the last 30 years, like England and France, Canada, and the United States, we find that asthma and breast cancer have also tripled.
Guess which country has the highest rate of breast cancer? Denmark, and then Norway, Holland, and Sweden. Which country do you think has the highest rate of cardiovascular disease? Denmark, and then Norway, Holland, and Sweden. Which countries do you think have the highest consumption of mass-produced pasteurized milk? Denmark and then Norway, Holland, and Sweden!

To be continued....

In the world of modern and convenient technologies, natural products are valued more and more. Pasteurized milk on the shelves of the store is already ready to drink - it does not need to be boiled. Just open the pack and enjoy the taste. In addition, it does not deteriorate for a long time and can stand in the refrigerator for weeks. Have you ever wondered why industrial milk does not spoil for so long? Surely, in its composition and on the walls of the package there are special preservatives that, as it were, freeze the properties of milk. The drink becomes dead - there are no useful substances left in it. That is why many housewives try, as far as possible, to buy "live", natural milk from under the cow. However, there are risks here too. For milk to be safe and usable, it must be boiled.

The dangers of raw milk

The fact is that harmful microorganisms can get into milk at any stage of its production. An unscrupulous milkmaid may start milking a cow with dirty hands. The dishes in which milk is milked may also not be clean enough. In addition, germs and harmful bacteria can get into the container during the transport of milk.

However, even if you have a cow at home and you are absolutely sure that the milkmaid's dishes and hands are clean, milk must be boiled. The fact is that a cow can get sick, even if it does not manifest itself outwardly. Any changes in the animal's diet can also cause a change in the composition of the milk. As they say, God saves the safe, so do not drink milk in pairs. And especially, do not give it to children.

Boiling milk not only protects you from harmful microorganisms, but also significantly increases the shelf life of the product. If raw milk is stored in the refrigerator for no more than three days, then boiled milk may well stand for a week.

This process is not complicated, and even the most inexperienced hostess can cope with it. However, there are several nuances that will help you avoid burning and running away of milk.

1. Milk should be boiled as soon as you bring it home. The sooner you do this, the longer the product will last.
2. If you take milk from unverified sellers, check the product for quality. To do this, drop a drop of milk into a glass of cold water. If the drop immediately begins to dissolve, the product is diluted with water. If the drop sank to the bottom, the milk is good.
3. First you need to decide on the dishes in which you are going to boil milk. For boiling, glass, aluminum and steel pans are suitable. Milk will burn in enamelware.
4. Rinse the boiling container and pour some clean water (one cup) into it. When the water boils, add some milk to it. This is done in order to check the milk for freshness. If the milk begins to curdle, it is sour - it is better not to boil it. You can make pancakes or pancakes from such milk, but it is not recommended to drink it in its pure form. If the milk has not curdled, you can add the rest of the product. Don't worry if you dilute the milk with a little water - it will evaporate quickly.
5. It is better to boil milk in a saucepan with high sides so that it does not run away. If the container is completely filled with milk, you can put an inverted saucer on the bottom. It prevents strong bubbling, which protects the milk from "running away".
6. A pot of milk should be put on a slow fire and be nearby all the time. Stir the container from time to time so that the milk warms up evenly. Before the milk begins to boil, remove the foam. Then, after boiling, the foam does not need to be removed - the most useful microelements are collected in it.
7. How long should milk be boiled so that it retains its beneficial properties, but all harmful microorganisms are destroyed? Boil milk for at least two minutes. When the liquid is hot enough and the foam starts to creep up, just reduce the heat to a minimum. Milk should boil, but not run away. Two minutes is enough to get rid of pathogenic microbes and bacteria. If you want to get thicker, richer and richer milk, boil it for at least half an hour.
8. After boiling, milk does not need to be immediately poured into a jar. Let it cool to room temperature and then put it in the refrigerator.

This method of boiling will allow you to prepare the product for safe consumption.

We have compiled a variety of educational tips related to milk for you.

1. So that the milk does not run away and does not burn, instead of a saucer at the bottom, you can use ordinary butter. Just brush the edges of the dishes just above the edge of the milk with it and the liquid will not overcome this obstacle.
2. If you notice small pieces of hay in the milk (and if the product is natural, this may well happen), you just need to strain the liquid through several layers of gauze.
3. Do not leave the stove while the milk is heating there. Find something to do within the kitchen. So you do not miss the moment when the milk is ready to "run away".
4. Add some sugar to milk to increase its shelf life.
5. Pasteurized and ultra-pasteurized milk, which is sold in the store, does not need to be boiled - it is already ready for use. The same applies to special milk bags for children.
6. If you forgot to check the milk for freshness and it curdled completely, don't despair. Boil the milk for a few more minutes, and then discard the liquid on cheesecloth. You will get delicious (absolutely non-sour) cottage cheese and whey, from which airy and openwork pancakes are obtained.
7. If you have bought too much milk and are afraid that you will not have time to drink it, make condensed milk out of it! Natural, thick and insanely delicious, just like before. To do this, pour a couple of cups of sugar into two liters of milk and simmer for at least 3-4 hours.
8. Stir the milk regularly so that it does not burn. To facilitate and speed up the process, you can simmer milk with sugar in a slow cooker. There it will not burn, it will not need to be monitored so carefully. At the output, you will receive 700-800 ml of a natural product without any preservatives, which you can safely give to a child.
9. If the milk is burnt during boiling, it should be immediately poured into a clean bowl, which is then lowered into a basin of cold water. Add a pinch of salt to the milk and stir. This will get rid of the rancid taste and smell.
10. Store milk in an airtight container, as this product easily absorbs odors.
11. Do not leave milk in the sun. Light deprives the product of vitamins A and E.

These simple tips will help you boil, store and consume milk properly.

Milk and dairy products are the main component in the diet of any person. Along with meat products, cereals, vegetables and fruits, milk is an integral part of human nutrition. It contains a huge amount of vitamins and minerals. Drink milk and take care of your health!

Video: how to boil milk

As practice shows, most modern industrial products are of rather dubious quality. It is especially offensive for those products that we are all accustomed to consider natural. These include cottage cheese, which is an excellent source of calcium needed by the body. That's why I really don't want to buy such an expensive product. It is better to work for the benefit of your health and take the initiative in your reliable hands. Moreover, making homemade cottage cheese is not at all difficult, but the result is much superior in quality and taste to the store product.

It can be prepared from kefir or sour milk, or from a mixture of both products. If the milk has curdled during boiling, then it can also make an excellent curd.
To prepare cottage cheese at home, it is best to use natural homemade cow's milk. If this is not possible, then store-bought milk with a fat content of at least 3.2% is quite suitable. To get about 300 g of homemade cottage cheese in the end result, I needed 2 liters of milk.

The very process of preparing this fermented milk product took me a third of an hour on the strength, but the preparation for it took about two days.
So, to business!
Drain the milk from the bags into a glass jar with a capacity of 3 liters - you can use 2, if there is one - and close the lid.

If possible, we put the filled vessel in a warmer place, but in the absence of such, we simply leave it on the table or windowsill. After about a couple of days - maybe earlier - the milk will turn sour, as evidenced by the formation of two types of liquid of different consistency: at the bottom of the jar there is translucent whey and on top there is white thickish yogurt.

Now you can start cooking cottage cheese. To speed up the souring process of milk, you can add a glass of kefir or 100 g of sour cream, or a crust of rye bread to the jar. Then it won't even take 2 days. At the bottom of the pan, the height of which should be slightly lower than the jar, we put a napkin rolled up in 4 (not less) layers.

We place the jar in a saucepan, remove the lid, and pour cool water to the filling level of the glass container.

We put our structure on a strong fire, mix the contents of the jar and heat it.

After boiling water, reduce the heat and after 5 minutes, remove the jar from the pan. If you hold the yogurt on the fire longer, the curd will turn out to be drier and not very tasty. Now the whey has acquired a hazy yellowish tint, and the curdled milk has turned into white cereal flakes.

We take the second pan, put a colander on it, cover it with a double layer of gauze on top, and pour the contents of the jar into the prepared structure.

Letting the bulk of the whey drain into the pan, we tie gauze on a knot and hang it somewhere until the moment when the moisture stops escaping from the curd.

As a result of the manipulations with milk, we received more than a liter of whey and quite a decent amount of homemade tender curd.

It remains to fill the finished product with sugar and sour cream, and proceed to the long-awaited enjoyment of its pleasant taste.

Whey should not be in a hurry to pour into the sink. It is useful for making luxurious yeast or pancake dough, from which pastries are very lush and tasty.
Happy creativity!