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Poultry milk

Poultry milk

Mix the vanilla with the milk and bring to the boil

The yolks separate from the whites

Whisk the egg whites, then take 1 tablespoon of the beaten egg whites and put in hot milk, leave for 2 minutes, turn from side to side then (swell slightly increase, then decrease) and remove with a spatula and put in deeper bowls or cups

In the milk in which the egg whites were boiled, put the yolks mixed with the sugar and starch and mix well so as not to become lumpy, let it boil until it thickens (it is done very quickly, be careful not to get caught)

Take a little of the resulting sauce and mix it like cocoa. The sauce (it will be like a thinner pudding) is placed over the beaten egg whites and topped with chocolate.

Let the bowls cool for 2 hours

An easy to prepare and very tasty dessert, both for the little ones and for the big ones


Poultry milk

Starch is superfluous, the 5 yolks ensure sufficient consistency. We prepare poultry milk and not sauce. Sugar is too much for 1 liter of milk.

I make the sauce without starch, it thickens quite a bit with the yolks. And in the old cookbooks the indication is to pour the sauce over the egg whites.

Very easy to prepare and very tasty

Put the milk sauce in bowls and put the egg whites on top, not the other way around.

When the egg white "lumps" are introduced, there is no need to put out the fire, it must be kept to a minimum. Saddle for 2-3 minutes and return with a spatula. will put the prepared milk on the fire

I will try the recipe, my recipe is the same, only I didn't know that the fire stops when you put the egg whites in the egg whites and instead of the starch I use the pudding or before I focus on the flour.


Poultry milk

Starch is superfluous, the 5 yolks ensure sufficient consistency. We prepare poultry milk and not sauce. Sugar is too much for 1 liter of milk.

I make the sauce without starch, it thickens quite a bit with the yolks. And in the old cookbooks the indication is to pour the sauce over the egg whites.

Very easy to prepare and very tasty

Put the milk sauce in bowls and put the egg whites on top, not the other way around.

When the egg white "lumps" are introduced, there is no need to put out the fire, it must be kept to a minimum. Saddle for 2-3 minutes and return with a spatula. will put the prepared milk on the fire

I will try the recipe, my recipe is the same, only I didn't know that the fire stops when you put the egg whites in the egg whites and instead of the starch I use the pudding or before I focus on the flour.


Poultry milk

Starch is superfluous, the 5 yolks ensure sufficient consistency. We prepare poultry milk and not sauce. Sugar is too much for 1 liter of milk.

I make the sauce without starch, it thickens quite a bit with the yolks. And in the old cookbooks the indication is to pour the sauce over the egg whites.

Very easy to prepare and very tasty

Put the milk sauce in bowls and put the egg whites on top, not the other way around.

When the egg white "lumps" are introduced, there is no need to put out the fire, it must be kept to a minimum. Saddle for 2-3 minutes and return with a spatula. will put the prepared milk on the fire

I will try the recipe, my recipe is the same, only I didn't know that the fire stops when you put the egg whites in the egg whites and instead of the starch I use the pudding or before I focus on the flour.


Poultry milk

Starch is superfluous, the 5 yolks ensure sufficient consistency. We prepare poultry milk and not sauce. Sugar is too much for 1 liter of milk.

I make the sauce without starch, it thickens quite a bit with the yolks. And in the old cookbooks the indication is to pour the sauce over the egg whites.

Very easy to prepare and very tasty

Put the milk sauce in bowls and put the egg whites on top, not the other way around.

When the egg white "lumps" are introduced, there is no need to put out the fire, it must be kept to a minimum. Saddle for 2-3 minutes and return with a spatula. will put the prepared milk on the fire

I will try the recipe, my recipe is the same, only I didn't know that the fire stops when you put the egg whites in the egg whites and instead of the starch I use the pudding or before I focus on the flour.


Poultry milk

Starch is superfluous, the 5 yolks ensure sufficient consistency. We prepare poultry milk and not sauce. Sugar is too much for 1 liter of milk.

I make the sauce without starch, it thickens quite a bit with the yolks. And in the old cookbooks the indication is to pour the sauce over the egg whites.

Very easy to prepare and very tasty

Put the milk sauce in bowls and put the egg whites on top, not the other way around.

When the egg white "lumps" are introduced, there is no need to put out the fire, it must be kept to a minimum. Saddle for 2-3 minutes and return with a spatula. will put the prepared milk on the fire

I will try the recipe, my recipe is the same, only I didn't know that the fire stops when you put the egg whites in the egg whites and instead of the starch I use the pudding or before I focus on the flour.


The milk is boiled together with 100 g of sugar or honey and vanilla pods cut lengthwise.

The seeds are removed and put in the milk. Don't worry, honey doesn't become toxic, it just loses its vitamins by boiling & # 128578.

Eggs are broken and the egg white is separated. The yolks are lightly mixed with a pinch of salt and set aside to intensify their color.

Beat the egg whites with 200 g of sugar. It is very important that the eggs are fresh and the egg whites are beaten hard.

In this way, the meringue clouds will be extremely fine and delicate.

When the milk boils, add with a teaspoon pieces of beaten egg white. Leave the milk to boil, after 2-3 minutes the Bulgarians return to the other side.

After another 3-4 minutes, remove the bulgarians in a bowl. Do the same with all the egg whites.

Do not make specific shapes, let them have slightly irregular shapes, it will have more charm. & # 128578

Strain the remaining milk and put it back on the fire to boil.

Separately beat the yolks with 100 g of sugar or honey.

Boil the milk and pour it thinly over the yolks and mix continuously with a whisk.

After all the milk has been put, put the cream obtained on the fire and let it simmer, stirring continuously, for about 4 minutes.

CAREFUL.

The cream should not boil but only thicken a little. If you let it boil, you will get an omelet. & # 128578 So just enough to thicken a little!

Pour the sauce into a large bowl or make individual portions, and place the meringue clouds on top.

You can see how creamy the sauce is and how fluffy and fine the meringue clouds are. & # 128578

I'm sorry I can't photograph and smell, see how fragrant bird's milk is! God, it smells good! And the taste and texture & hellip are not enough words to describe the finesse of this dessert!

For an extra flavor you can grate the chocolate on top or sprinkle candied fruit. Candied orange or lemon peels & ndash see the recipe, they work great.

Don't forget the main ingredient:

Sprinkle abundantly with love and a touch of kindness. & # 128578

In summer I leave the bowl of bird's milk in the fridge and it's great to take a bowl of bird's milk and enjoy it in the yard, in the shade.

Totos (my dear puppies) also like it a lot, so we give it to them too. It's like eating vanilla ice cream, extremely fine and creamy.

Try this recipe, it's worth it!

Thank you for visiting and please express your opinion in a comment below. What other recipes do you want me to write about?

I'll leave you a portion of bird's milk to enjoy. I also invite you to try the recipe for fried papanasi, another delicacy on Romanian tables. & # 128578


The milk is boiled together with 100 g of sugar or honey and vanilla pods cut lengthwise.

The seeds are removed and put in the milk. Don't worry, honey doesn't become toxic, it just loses its vitamins by boiling & # 128578.

Eggs are broken and the egg white is separated. The yolks are lightly mixed with a pinch of salt and set aside to intensify their color.

Beat the egg whites with 200 g of sugar. It is very important that the eggs are fresh and the egg whites are beaten hard.

In this way, the meringue clouds will be extremely fine and delicate.

When the milk boils, add with a teaspoon pieces of beaten egg white. Leave the milk to boil, after 2-3 minutes the Bulgarians return to the other side.

After another 3-4 minutes, remove the bulgarians in a bowl. Do the same with all the egg whites.

Do not make specific shapes, let them have slightly irregular shapes, it will have more charm. & # 128578

Strain the remaining milk and put it back on the fire to boil.

Separately beat the yolks with 100 g of sugar or honey.

Boil the milk and pour it thinly over the yolks and mix continuously with a whisk.

After all the milk has been put, put the cream obtained on the fire and let it simmer, stirring continuously, for about 4 minutes.

CAREFUL.

The cream should not boil but only thicken a little. If you let it boil, you will get an omelet. & # 128578 So just enough to thicken a little!

Pour the sauce into a large bowl or make individual portions, and place the meringue clouds on top.

You can see how creamy the sauce is and how fluffy and fine the meringue clouds are. & # 128578

I'm sorry I can't photograph and smell, see how fragrant bird's milk is! God, it smells good! And the taste and texture & hellip are not enough words to describe the finesse of this dessert!

For an extra flavor you can grate the chocolate on top or sprinkle candied fruit. Candied orange or lemon peels & ndash see the recipe, they work great.

Don't forget the main ingredient:

Sprinkle abundantly with love and a touch of kindness. & # 128578

In summer I leave the bowl of bird's milk in the fridge and it's great to take a bowl of bird's milk and enjoy it in the yard, in the shade.

Totos (my dear puppies) also like it a lot, so we give it to them too. It's like eating vanilla ice cream, extremely fine and creamy.

Try this recipe, it's worth it!

Thank you for visiting and please express your opinion in a comment below. What other recipes do you want me to write about?

I'll leave you a portion of bird's milk to enjoy. I also invite you to try the recipe for fried papanasi, another delicacy on Romanian tables. & # 128578


The milk is boiled together with 100 g of sugar or honey and vanilla pods cut lengthwise.

The seeds are removed and put in the milk. Don't worry, honey doesn't become toxic, it just loses its vitamins by boiling & # 128578.

Eggs are broken and the egg white is separated. The yolks are lightly mixed with a pinch of salt and set aside to intensify their color.

Beat the egg whites with 200 g of sugar. It is very important that the eggs are fresh and the egg whites are beaten hard.

In this way, the meringue clouds will be extremely fine and delicate.

When the milk boils, add with a teaspoon pieces of beaten egg white. Leave the milk to boil, after 2-3 minutes the Bulgarians return to the other side.

After another 3-4 minutes, remove the bulgarians in a bowl. Do the same with all the egg whites.

Do not make specific shapes, let them have slightly irregular shapes, it will have more charm. & # 128578

Strain the remaining milk and put it back on the fire to boil.

Separately beat the yolks with 100 g of sugar or honey.

Boil the milk and pour it thinly over the yolks and mix continuously with a whisk.

After all the milk has been put, put the cream obtained on the fire and let it simmer, stirring continuously, for about 4 minutes.

CAREFUL.

The cream should not boil but only thicken a little. If you let it boil, you will get an omelet. & # 128578 So just enough to thicken a little!

Pour the sauce into a large bowl or make individual portions, and place the meringue clouds on top.

You can see how creamy the sauce is and how fluffy and fine the meringue clouds are. & # 128578

I'm sorry I can't photograph and smell, see how fragrant bird's milk is! God, it smells good! And the taste and texture & hellip are not enough words to describe the finesse of this dessert!

For an extra flavor you can grate the chocolate on top or sprinkle candied fruit. Candied orange or lemon peels & ndash see the recipe, they work great.

Don't forget the main ingredient:

Sprinkle abundantly with love and a touch of kindness. & # 128578

In summer I leave the bowl of bird's milk in the fridge and it's great to take a bowl of bird's milk and enjoy it in the yard, in the shade.

Totos (my dear puppies) also like it a lot, so we give it to them too. It's like eating vanilla ice cream, extremely fine and creamy.

Try this recipe, it's worth it!

Thank you for visiting and please express your opinion in a comment below. What other recipes do you want me to write about?

I'll leave you a portion of bird's milk to enjoy. I also invite you to try the recipe for fried papanasi, another delicacy on Romanian tables. & # 128578


35 comments to & bdquoPoultry milk & rdquo

It looks great! It reminds me of my childhood when my grandmother prepared such delicacies for me & # 8230.

Alas Amalia, you say you haven't done it in a year, but I think it's been a while.
How good it is and I feel like it tastes & # 8230 maybe who knows when I remembered to do it if I didn't see you. Kiss you!

What a craving you made me! I'm on the list for next week!

F. appetizing. It reminds me of childhood. All the best.

Wow! That dessert looks awesome! Good job!

today is my girlfriend's birthday

my mother what does it look like, salivate literally! : D
yum, yum!
I also had this recipe on the execution list & # 8230 so & # 8230 follows!: D

Thank you very much, I hope you try it :).

Mary, Talita I hope you will try it!

Auleuuuuuuuu I grant you at this moment the Prize: The Strongest Chef in the World!

And not only for your talent and for the super recipes you post, but also for evoking some extremely pleasant moments from childhood.

Emma only now I read the message, I took 2 days off to clean, days when I didn't cook anything, if you can believe it :)). You're cute, I'm waiting for the recipe in return, but still like this :). Kisses!

I can't believe you didn't cook) Even if you are passionate and extremely talented, sometimes you need breaks :) In your case :) I'm busy and I can't wait to amaze you with the Easter menu. We decided we didn't want anything special and we went to my parents (Phil's parents don't live here).

PS dwarf is on a diet - 1 kg must lose :)

Emma dear, this year I will spend Easter in the country with my family. I think I make about 2 cakes and the rest I help my mother but it will be something traditional, red eggs, Easter, cakes, lamb chops. For now I'm looking for fried recipes :)), I have a stack at home but I want something else :). Kiss !

We wish you a Happy Easter with your loved ones.

I'm sending my feedback about this dessert. So I say that an aroma (valine or whatever) should be put in the egg white, because if not, the dumplings taste like boiled and unsweetened egg whites. Kind of weird!
Otherwise, good and simple. Just keep your liver!

Elena thanks for the comment, I think we can put 1 sachet of vanilla sugar in egg white foam & # 8230 anyway when the dumplings boil & # 8222 had & # 8221 taste of sweetened milk so they will be sweet enough. Have you tried them?

Sure, I tried this recipe, otherwise I couldn't afford to say anything.
And I even gave warm feedback, that after I made the dessert I rushed to the PC to write to you.

In fact, very interesting blog and appetizing networks. As I try, I will write if I have anything to say.

Ok Elena then I'm waiting for you to write to me if you tried anything else :). Have a great week!

love bird's milk recipe looks very appetizing, i'll try it too

Purple thank you, I only have a cake recipe with burnt sugar cream, you can find it for cakes & # 8230 with cocoa only the fake ice cream cake & # 8230 others I don't have :)

I finally found the site where I remember what it looks like. I also start doing it for the first time, because it reminds me of my childhood when my mother was doing it. Thank you very much for this recipe. I think I'm crazy, they almost brought me to tears :) good times.good times.

With great pleasure dear Daria, I hope you succeed & # 8230if I can help you with other recipes to write me & # 8230a beautiful evening :)

when we put the milk over the yolks & # 8230 should the milk be cold or hot?

Carmen sorry for the delay & # 8230 the milk must be warm but not hot so that the yolks do not clot :).

Congratulations for the blog, it's very cool! :) the recipes are very good :)
I also tried the bird milk recipe, it turned out very good: D
I notice that we are from the same city, Cluj: P!
Good luck in the future! :)

Hi, I made the recipe for the third time, but it didn't work out. zaurdit and did not thicken at all (f a little). why is it? I also put starch but in vain. to be because of k at first when I put the milk on the fire was warm not cold cold? the milk kept boiling for k I boiled after it and it lasted. The first two times it came out, but now & # 8230 less. It tasted good, but it didn't come out perfect. Can you tell me what it was? Good luck.

Gabrielle thank you very much :). And because you are from Cluj, next time you are my guest at a portion of bird's milk.

Dear Andreea, if the first 2 times came out and now you don't, what could I write to you? mix a little starch with milk and add to the mixture, although it is enough as written in the recipe.

dear amalia, the same problem as andreea. it's the first time I make this recipe, with half the quantities: 500 ml of milk, 3 eggs, etc & # 8230 and also, when I put the milk and I put the pot on the fire, it was cheese. one thing would be that I put a lot less starch but you said it was possible and without it so I don't think that was the problem, it was possibly a matter of thickening not consistency. the milk was good as it just boiled when I put the egg whites in it & # 8230 and then?
It was really hot, but was that the problem?
and one more thing: I mixed the yolks with the mixer and a lot of foam was made on the fire.
Please, I'm also the one who didn't get the yolk cream on the toast cake. I think these creams with yolks on the fire really aren't my strong point.

Anonymous sorry for the delay with which I answer you:) & # 8230 let's see what did not go in the recipe. The egg white dumplings came out, let's move on & # 8230 the milk in which they boiled let it cool a little. Separately mix the yolks with the sugar a little, do not use the mixer, it is to avoid making foam & # 8230 add the alps little by little and mix. The milk must be warm, if it is too hot the mixture will be cheeseed because the yolks coagulate. Put the pan on low heat, it would be indicated on the ivory bath and stir continuously. Here it is a little more difficult, that's why I wrote to put a little starch at the beginning, if you leave too much the mixture risks to be chewed, just like if the fire is strong. You have to have & quotochi & quot, so to speak, when you boil the creams with yolk, that is, to have a few active ones and then you will realize when they have thickened enough. For sure success, use a little starch. I hope I didn't confuse you too much.

I am 11 years old and I want to surprise my mother too, but I'm afraid I won't make a mistake again when I made the cake & # 8230.: (& # 8230. Because I knew I needed a house
Thanks in advance: * :)

Ideally, you should use homemade eggs, but if you don't have them, you can also use purchased eggs.

Hi, I would like to try this recipe too, but I'm afraid ko will open the foam dumplings, it looks very good especially k I like pudding creams. So far I've tried Egyptian cake and I fell in love with the recipe so I repeated and visit situ.l every time cd I want something good & # 8230..quite d often for that a big thank you ptc meets my demands, further success

They do not fall apart, you can try them quietly :).


Poultry Milk Ingredients:

  • 1 liter of milk with 3.5% fat
  • 6 eggs
  • 180 grams of sugar
  • 1 vanilla bean (or vanilla extract / essence or 2 sachets of vanilla sugar)
  • 1 pinch of salt

How to Prepare Poultry Milk & # 8211 Video Recipe

Preparation of Poultry Milk, Text Variant

Preparation of meringue dumplings boiled in flavored milk

1. Put the milk on a low heat, in a saucepan with a thicker bottom, so that it doesn't stick. If you use natural vanilla, now add the grated seeds of the pod and the pod to the milk. Bring the milk to a boil then turn off the heat and let the milk infuse with the vanilla for 10-15 minutes.

2. Separate the eggs carefully, no drop of yolk should reach the egg whites. Put both the yolks and the egg whites in two large bowls. Set the yolks aside for a moment. Sprinkle a pinch of salt over the egg whites and start beating them with the mixer on high speed. After a thick foam is formed, add 100 grams of sugar in 2-3 slices. Then beat vigorously with the mixer. Beat the egg whites with the sugar until it dissolves completely and you get a firm and shiny meringue.

3. Remove the vanilla pod from the milk. If your seeds are visually disturbing, you can strain the milk. I really like to see these natural vanilla beans in the finished dish.

Put the milk back on low heat. With 2 tablespoons soaked in hot milk, form “dumplings” from the meringue we made in point 2. Put the meringue dumplings to boil, over low heat, in the vanilla-flavored milk. The meringue lumps are boiled for 2-3 minutes on each side. Halfway through the cooking time, you have to turn them over with a whisk. When they are ready, remove the meringue lumps from the pan and cook them from the milk pan, drain the milk and place them on a tray to cool. Turn off the heat in the saucepan with milk, put the lid on and keep the milk hot (we will need it immediately).

Preparation of milk cream and egg yolks

4. Vanilla cream, a component of dessert Poultry milk is, in fact, a custard prepared only with milk and egg yolks. Read on to follow.

5. Add the remaining 80 grams of sugar over the yolks and beat with the mixer until the sugar is completely dissolved. The yolks must increase a lot in volume and light in color.

6. At this point, pour over the egg yolk cream, through a thick sieve, all the vanilla milk, hot. Strain the milk to retain any egg whites that may have remained from the cooking of the meringue lumps.

7. Immediately homogenize the composition with the mixer at the lowest speed and pour everything into a clean pan with a double bottom.

8. Put the pan on low heat and stir continuously, with a wooden spoon or a spatula, insisting on the bottom of the pot. Be careful, it is very easy to miss this cream by cooking it too much! If it is heated above the temperature of 80 degrees Celsius, the yolks will cook completely and the cream will be cut (pushed).

If you do not have a thermometer, try repeatedly by dipping a spoon in the cream. When the cream coats the back of the spoon evenly and if we draw with our finger on this convex surface, two firm lines are formed, which do not mix, it means that our cream is ready and we pull it immediately from the fire.

Note: I heard that there are variants of Poultry milk which also have flour or starch on the list of ingredients. Adding these ingredients will make it much easier to prepare the cream, which will become more stable. But we must keep in mind that bird's milk is not a pudding or a vanilla cream. The cream or vanilla sauce of this dessert must be semi-fluid. After it cools in the fridge, it will harden. However, in no case should we get a dessert from which to break pieces with a teaspoon, but a delicate one.

Serving and serving

Portion the dessert in bowls or cups while the vanilla cream is still hot. Fill half the pots prepared for presentation with vanilla cream. Add the meringue lumps and then distribute the rest of the cream evenly, until the last drop. Allow to cool to room temperature then refrigerate for at least 2 hours. The dessert must be cold at the time of serving. Have fun, because I had!


Video: ΓΑΛΑ ΓΑΙΔΑΡΑΣ Α - DONKEY MILK -ΜΗΤΡΙΚΟ ΚΑΙ ΒΡΕΦΙΚΟ ΓΑΛΑ (December 2021).