High-fat milk (6%)
Whole cow's milk of an increased fat content with a rich creamy, slightly caramel taste, for coffee, porridges, a thick custard and panna cotta.
High-fat milk (6%) is whole cow's milk of an increased fat content (baked milk or selected), cream-white or beige (for baked milk), with a rich creamy, slightly caramel taste and a dense texture. It is drunk, added to coffee, cocoa and porridges, used for a thick custard, panna cotta, ice cream, bechamel sauces, pancakes and for souring into yoghurt, ryazhenka and curd cheese.
Recipes with this ingredient
Yogurt dessert in a multicooker is a delicate blend of dairy products and fresh berries, creating a harmonious taste with a slight tang. Yogurt is made through fermentation, making it beneficial for digestion. The addition of blueberries gives the dessert natural sweetness and rich color, while whipped cream adds airy softness to the texture. The recipe's origins trace back to European cuisine, where simplicity and naturalness of ingredients are valued. This dessert is perfect for breakfast or a light snack and can also be an elegant finish to a meal. Cooking in a multicooker simplifies the process and ensures perfect consistency.
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Creamy sauce with fried bacon is a true delight for gourmets, combining the richness of dairy products and a savory hint of smoked meat. Its roots lie in European cuisine, where sauces play a key role in creating harmonious dishes. The creamy texture enriched with the aroma of dill and parsley makes it an ideal complement to pasta, potatoes, or meat dishes. The tenderness of the cream is balanced by the salty taste of bacon, which acquires a light caramel crust when fried in butter. This sauce not only decorates the dish but transforms it into a gastronomic work of art, allowing the depth of flavor nuances to unfold. It should not be boiled to maintain its silky texture. Served freshly prepared, it pairs perfectly with warm bread or roasted vegetables.
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